Recent content by Ar1527

So has anybody found any disadvantages to using Beano instead of amylase enzyme?

Good news! I decided to try my DB one last time today and the bad smell/taste is completely gone! I don't know what happened but it actually taste like wine again! Now I just have to find a way to bring back some of the berry flavor, I started a gelatin f-pack that I saw and another post and...

I am planning on starting again in the next couple weeks, the only yeast I have on hand are Cote de blancs, Pasteur Champagne, a Montrachet. I'm leary of use the Montrachet because I've read that it causes an h2s problem and since I've already had this once I think it would be best to use...

Thank you for the suggestion but I've been adding a berry f-pack to some samples I've pulled from my batch and there's no saving it.

I'm planning on trying again. I just have to "sample" a little bit more before I throw this out. I hate wasting it but it is pretty much undrinkable.

Alright I think this batch is doomed for the drain. The nail polish remover smell and taste is just too much. I didn't have any yeast energizer so I just used a little extra nutrient. I think I have narrowed this down to be the problem. Thanks for the help! I'd also like to add that I'm part of...

It's this one http://item.mobileweb.ebay.com/viewitem?itemId=360685581830 I'll check with them before I head that way to see if they will take it back. I was checking on here first to make sure no one needed a capper.

It will do the tapered corks because I can get then started in the bottle, I guess I could taper down one end on the regular corks but would rather have a corker. I'm not sure if they would take it back or not, I live an hour away and don't have any other reason to make the trip right now.

If anyone has a regular lever wine corker they would like to get rid of, I have a barely used beer capper I would like to trade for one. I mistakenly bought the capper at my LHBS when they didn't have a corker (yes, I'm a newbie).

Thanks for the help! I've started noticing a slight finger nail polish remover smell and taste now. Is it possible that this came from splash racking to get rid of the H2S (I think this is the right abbreviation) or is a slight smell and taste common from the lemon juice?

Alright thank you Dave I guess I was worrying about nothing. Thank for this recipe also!

Hello everybody, I'm a new wine maker and have been lurking here for a couple months. After making two 1 gallon batches of apple wine, I decided to step it up and make a 5 gallon batch of Dragon Blood. I followed the recipe pretty close (after converting to five gallon) but used 2 pound each of...