Recent content by batonrougeguy

Thanks Ib I will look into ag extension office and into both Spanish and Italian kinds. Bart I would consider myself very hands on and grew up around farming,and I have made almost 200 gallons of wine in the last 2 years,The number best was from about 75-100 pounds of sour loquats(Japanese...

I was wondering if anyone had any input for vines for the Blanco Texas area. I don't know much about the area but possible moving onto 25 farm,and there is already plans for 2 acres of grapes,hopefully complete organic. I know a bit about grafted kinds and what could possible kill them. Just...

I like to use 1.5 liter bottles.

my peach looks the same,I was getting 9 second bubbles after about an hour of pitching the yeast,by the end of the day it was 1 every 3-4 seconds. Now its 1-2 bubbles per second.It's racing along.

very nice info

its whats cooling the fridge and its connected to the little freezer part and I have taken it of and plugged in and did temp readings

I was thinking the same thing and I have a little fridge I bought 3 years ago and got plenty of use out of it.One day I notice the little metal rod inside it is what gets cold,so if I can take it all out without cutting anything.Then just connect it to carboy and see what happens.So it would be...

I always place mine on the floor(concrete slab)and with the air on 69-70 it gets up to 78-80 at first then 72-76,I've gotten a little higher temperature on the table.I've had the air down to 64 and the temp on carboy was 77-78

How long did you age it if any?and how much fruit did you use per gallon? I had a 6 gallon batch with 2lbs of sugar per gallon,it wasn't wine though. this time it will be. I pitched yeast this morning

After making my loquat wine I thought I would never drank it after tasting,just brought it back from New Orleans been aging,and a year later I thought It was a from my small batch of chardonnay I made,read the cork It clearly said LW which means Loquat Win. Cheers!

Sounds like you need another carboy.. 40 bucks or a little less But you can keep using it again and again

that is awesome I've tried networking through craigslist but not to many people interested in making wine in baton rouge...Still working on it

I picked up 2 cans hopefully to ferment into wine.each can wieghs 6 lbs 10 oz and also picked up 20lbs sugar and Alcotec 48 hour yeast.There is 16 grams of sugar per serving and 23 servings.all that said will corn syrup ferment and if it will,does it give off old taste or anything. Whats your...

I cant wait for winter to start dry peach wine,some more dry blackberry wine,and maybe 1 0r 2 kits. Uh oh might need another carboy. I live down south but might get a heat belt for wierd cool nights

thanks scuba I will contact them and see what they say. Nice bit of info tkutch,all I've been reading about is PD and other common diseases do to high humidity