Recent content by artyboy

Unless you used rotting fruit to start with it shouldn't smell like rotting fruit. It should smell like fruit juice up until the point where it starts to smell like wine.

I've never really been hooked on wine making. I was obsessed with beer for a while, though. I had about 3 batches in a row end up turning out really bad because of some bad yeast that I was reusing. I was making a few batches a week so I didn't catch it right away. It really takes the wind...

I can't get the post to format properly. Feel free to ask about pricing on anything that you're interested in.

Greetings everyone. I work for Federal Fruit & Produce in Denver. Once a year my company brings in wine grapes and must from Lodi Gold. I wanted to get Wade E's permission to make this post and of course his pm didn't come through in my email and I didn't get a chance to check the forum this...

67% All of my questions were about food pairing.

I work for a produce house so most of my ingredients are cheap or free. Just a few months ago I took home two buckets of zinfindel must that had been lost in the shuffle for over 6 months. They had spontaneously fermented with wild yeasts in the buckets. I racked them to the secondary, let...

I'm the same way. Other people's opinions are pretty important to me. I don't really care if they like it or not and I don't take offense when they don't. I just like getting a lot of opinions whether or not the person knows wine or drinks it much.

I've used bread yeast in a few wines. I've never ended up with any kind of bready taste and it's always finished quite dry. I've only used it in cheap wine (ie wine from frozen fruit juice concentate) so I've never expected a whole lot out of it. I might try it in some real wine just to see...

It settled out fast and the OG was .996 so I went ahead and bottled. I just did a 1 gallon batch so I got 4 1/2 bottles out of it. At this point it's not really drinkable. The pepper flavor really comes through and it's just a little spicy but the flavors are kind of all over the place. I...

The heat is what makes it interesting :D.

I did it as I originally described. I just had the raisins on hand which is why I went with them. I was thinking about making a run to the store for some juice concentrate but decided against it. It's sitting at around 1.1 OG now so it should end up being pretty hot. I'm almost tempted to...

I've got a couple of pounds each of anaheims, pablanos, jalapenos and serranos sitting here. I want to try to make a wine out of them. I've read a few recipes and they seem pretty straightforward. I'm just going to do a 1 gallon batch to see how it turns out. Any suggestions on how I should...

I've been thinking about picking one of these up every day for the last couple of weeks. Every day I expect the deal to be gone. Today I finally decided that I was going to jump on it. Of course, the deal was over. I guess that I'll definitely be making a bucket press.

There's a store near my house that always has cider in 1 gallon glass jugs for $6.99. I just bring em home, stir in a quarter packet of champagne yeast and have hard cider in a couple of weeks. $6.99 for a gallon of hard cider plus a free glass jug.

I don't bother to keep track. Right now I've got an American pale ale kegged, just finished a couple of gallons of hard cider and I've got 10 gallons of zinfandel that I'll get around to bottling soon enough.