Recent content by B-dubya

Too late - ha-ha. But you were spot on because it never fermented. I should've known that it wouldn't but once again I act before I think sometimes. I had another 32 oz bottle of peach concentrate in the freezer so I thawed it and made a 1.5 gallon batch that I sweetened to 12% potential ABV and...

I didn't know that so thanks for the info. So what I did was steal 16oz of the batch into a quart jar, added water to about 2/3 quart, to that added 3 tbsp sugar and 1/4 tsp of yeast nutrient and mixed well. Temps were 72f so I pitched the chapagne yeast (yellow pkg) on top and let it sit for a...

I think if I quit giving so much of what I make away and keep an untouchable planned reserve, as you say I will be doing myself a huge favor.

I'm glad you shared this because my batches that I let ABV climb too high I was afraid to try the bottling and wait method. I tend to let fear decisions lead me when I'm rushed for time. I travel a lot and my wine making hobby cuts into my catching up on other much needed home maintenance tasks...

Last year I made a peach wine from Georgia peaches and a batch from California white peaches. Both ripened very well after letting sit in paper bags after purchasing/ The bag seems to help the ripening process go quicker. However, this year I purchased some on sale peaches at the grocery store...

Hi Raptor99. I need to practice the patience that you have. Heck, some of my wines that I bulk age don't make it to a year without losing 1/2 of the 5 gallons it started at. My wine thief gets too much use no doubt. I have no patience.

Hilarious winemaker81! I wish I would've just thought about what I was doing instead of just doing it. I do that sometimes and it rarely turns out good.

Hi Sour_Grapes. I am never okay with the taste just after fermenting as I cannot get past the yeasty taste to taste the wine. I have a sensitive pallet. Having said that, I did taste it and had the same strong yeasty taste. Thanks for replying

Thanks for responding Ohio Bob! I did not stir during fermentation, I just let it ferment. I just pitched the yeast and let it saturate naturally. It did start very slowly but after a few days picked up the pace. I don't have more EC1118 so I may try a restart with champagne yeast tonight by...

I've only been making wine for a few years but I do a two step sanitize and rinse before bottling. I reuse bottles so they get cleaned with starsan solution and rinsed with tap water immediately after using and before storing in boxes - waiting for bottling day. Before bottling I use P. Meta...

I am making 5 gallons of peach wine from peach concentrate purchased at CFF. I am experimenting with the results of their concentrates. My target ABV was approximately 11% so I sweetened the pre-fermentation juice to approx. 1.083 S.G. The yeast I used was Lalvin EC1118 . The fermentation temps...