Recent content by Badhibit

I just bottled a carboy of grape wine. I aged it in the carboy since Sept. of 2006. The wine taste great as you sip it. Then it leaves a salty after taste. Does anyone have any idea what I did wrong? Or what the problem is? Thank You, Badhabit.

Merlot, It kind of late replying to your ?. But I just bottled a 6 mo. old batch. I tried heat gun, hot water and steam from a pot. I got a steam kittle that had only a small hole for the steam to get out. So it will whistle. It works great to shrink the caps. Badhabit

Winemaker, I get my labels at, www.4th&vine.comYou get a cd rom disc, for over printing. and all the inst. with your first order. You can get different tin plates. You just type in the label, worded the way you like. Badhabit

I have used campden all the time. 1 tablet per gal. at the first racking. And 1 tablet per gal, at bottling. Camphen is the same as potassium Metabisulfite. As I have been told here. If you have used it. Or know how to use it to sterilize, either will do. and YOU HAVE TO USE EITHER TO STERILIZE...

If you get it to working. Let it run its course until it quits. You can tell by the fall in SG. of how much Alcohol it has. Use the fall in SG as usual for a close as conversion as you will get. BUT, with all that sugar, it will not fall to a SG .990. Maybe SG 1.030. Its good u added some water...

Scorpio, As I said; I had the same problem as you my first batch in 2000. I had never made wine before. I had a pick-up truck of grapes. And you can only eat so much jelly. BUT, U can hold a lot more wine. I looked at my notes. I didn`t belong to a forum at that time.. I didn`t use the EC-1118...

Scoripo, I did the same thing with my first batch. You will be okay as long as it doesn`t get fermation stuck. It will just make a SWEET wine. You can add anything that isn`t sweetened.Wine yeast will only go about 21%. If it gets stuck.Put a packet of lalvin EC-1118 yeast in a1/2 cup of warm...

Thanks Masta, and PeterZ. I think i`m all right.The way I understand what your saying is; there basiclly the same. Just spelled different. One word is British. I added 6 crushed campden tablets to the wine, when I added the super-kleer. I guess i`ll just have to wait until the gases work...

Like to know if I have a problem? I have been making wine for 6 yrs. And have NEVER added metabisufife powder to my wine. When you folks talked about potassium metabisuFITE, (Pete) I though you were talking about campden tablets,(potassium metabisulpHITE) It is the same. BUT, Campden is 30 ppm...

Sounds like the way we eat carp fish here in West Virginia, U cook carp on a board. Then u through the carp out, and eat the board.I hav`nt made it. But I have drank it. But made the old fashion way. Back in the OLD days. Put flowers and some fruit with pectin. 2# sugar. Just enough yeast to...

Nwino, Just use a rock instead of dandelions. You can`t tell the differance. Its what u add too the dandelions that u taste. But dandelions do make good greens to eat with a fine rock wine. Badhabit

huston, I have made wine from fresh peaches. I used 13# of peaches. Icrushed the peaches and all ingredientsexcept YEAST in a crock with1 gal. of HOT water to dissolve the sugar, and to get out the juice and color. Let it cool to 70* and added 4 more gal. water and yeast. Before bottling add...

el wino, I am also a newbie at wine making. I started making wine in 2000. I had apick-up of grapes left over, After making jelly for the family. I grow veggies and fruit for the whole clan, and anyone that needs it. Old people, mostly that grew up with home grown stuff. ANYWAY.I had picked up...

el wino, I use the EC-1118. I use the 71B-1122 to restart stuck wine. Works great. Badhabit

Wino, I made wine with 2# blueberries, 1# raisins, 2# sugar, 1 gal. water. 1 1/2 level tsps. acid blend. 1/2 tsp. energizer, 1/2 tsp. pectic enzyme. You put fruit in fermentor. Then add 1 gal. HOT water. To get juice out. WAIT until must cools to 70* to 75* then ADD yeast. Makes 1 gal. when...