Recent content by Benjo's Mom

My juicer is ancient and I can't imagine trying to get enough juice for wine. I had very good luck however pureeing fruit in the blender (raspberries and rhubarb) and then placing it in a bag I purchased at a brew supply shop. I believe someone here mentioned a new pair of pantyhose will do...

On the second bottle I took a reading from, the sg. was 1.090, even worse than the first after more time. It ceased fermenting. I have attempted to restart using a different yeast than the one sent with the EZ caps and directions. I used the red Star Premier cuvee. We'll see what happens.

Still waaaay too sweet with virtually no alcohol. Is it possible to start the yeast again on this and try to referment it?

So Steve, if I am understanding, for an alcohol content of 7-8%%, I should ferment until the hydrometer reads 1.030 or 1.020, and then stabilize. Is that correct?

Thanks Troy. The bubbles definitely were a problem. I did as you suggested and got a reading of 1.070 this time. Still not the potential alcohol level I was hoping for, around 7 or 8%. Trial and error.

I bought a set of E-Z Caps with the intent of using them to make hard cider. I followed the directions to a "T." My original gravity before adding yeast was 1.100. This was January 31st. Fermentation was supposed to take place in 5-7 days. I measured the the SG today and got a reading of...

I love them for small batches when I don't have a lot of fruit, but that's a bit of a drive for me;)

This is a web design forum that I have found very helpful. I'm pretty much a techtard and they have been great walking me through things. Great people! Check them out http://www.gfx-designz.com/index.php

Aside from operating machinery, anything worth doing is only enhanced by doing whilst drinking wine. That said, I make it a point not to cook breakfast:p:

Ditto Luc. Thank you for all your help. I am a techtard, a brewtard, and can screw up anything; but your advice has helped me avoid mistakes and salvage others. All good things to you and yours in the upcoming year:)

I used them in a primary with the intent of giving the wine some nice mellow, oaky tones as though it were aged in a barrel. They came in a sanitized package, so I just threw them in. Won't know how it worked until the wine is ready in another year or more.

I love the idea of a self vacuum pump. I have a bad back as well and have difficulty lifting large primaries and carboys. I do not make large amounts (5-10 gal.) and would only need only something basic and simple. Any recommendations, and what can I expect to pay? Easiest is best for me.

I have taken Luc and Wade's advice. Thanks guys:) We'll see how this turns out in a few months:D

Thanks guys:)

If I were able to begin to referment it, how would I do that and could I get an alcohol content of 11%?