Recent content by Beta_Grumm

You're going to get a lot of flavors in your wine, especially before it's clear. And even after it's clear it's still going to taste young. My strawberry, that has been bottled about 3 weeks (?) now, maybe more, anyways, it tastes much better now then it did after it cleared and before I bottled...

Well the purpose of an airlock is to keep air out. The air in your home contains bacteria and wild yeast. When you get that in your wine it can get a "wild yeast infection" (sounds great eh?) and it will cause all sorts of nasty flavors. So the air lock, with something sterilizing like alcohol...

Good point allie. Reminds me of my mother canning friut, and if the jars weren't warm enough they'd blow off the bottom of the jar. It seems that some waxes are fairly easy to peel according to the people using them. For added ease I don't see why one couldn't drape a string or something...

I really like the look. I dont know. maybe its not worth the work, but I think I would be willing to do it anyways. As far as the cheese goes... It's kind of on hold atm. I was going at it for a while, but the wheels I made and waxed either poped holes in the wax, or I damaged the wax while...

The site was more for reference of what I wanted them to look like. Not so much that particular product. And yes, clean up and preparation will be much more involved and time consuming. I've already got a few of my pots tied up with cheese wax in them (didn't think that one through) ;)

So, here I am at work, thinking about wine instead of my work, and I was thinking about how ugly my corked bottles are. I mean they aren't that bad, but the corks are kinda ugly on top. they have a divet in them from the corker, and they a "lip" that sticks up above the tip of the bottle...

So I think its bad news for the blueberry. :( It's not much younger then the strawberry, but it has not been stabilized or racked besides the once from primary to secondary. I racked it tonight, and added stabilizer. It's not tasting all that great. Now I know it could be the additives, and...

Ok, so I was just hanging out with my beer making buddy, he came over and I showed him the new progress with the wine, and he wondered about making a spiced mead. Basically a holiday type Cinnamon / clove hinted mead. Anybody familiar with this? Know any tips about adding spices to wines...

Labels.... right... (forgot about those) see, that part requires creativity... not my strong point. But I guess, it's unavoidable. I have a week of vacation coming up, we'll see what I can drum up. ;)

Wow this sounds tasty. You do realize that you are now REQUIRED to send samples to all of us? :P

I did not filter it. After fermentation was done I stabilized, racked and just let it sit. It sat longer then I intended it to. The strawberry sat for about 3 months. The mead a little less. But yeah, i was pleased with how well it cleared. And no off flavors. One of my biggest fears with the...

Well here they are: Look at those babies SPARKLE! Unfortunately I underestimated the number of bottles I would need for 4+ gallons of wine, I have a full gallon and a half sitting in a small fermentor till tomorrow when I can go get some more bottles. (those are just hand me downs)...

Grew up in the very southwest corner of Wisconsin. Parents still live there. I'm afraid I'm no where near there anymore.