Recent content by beyondhuman

Hello beer making folks I've been making wine for a while now and I really enjoy it. However, I prefer drinking beer. Part of what is great about making wine is that I can, through a labor I enjoy, turn ingredients I can find in the grocery store into wine at a lower cost/bottle than buying...

Well I split this batch with a friend who is just starting winemaking. He insisted on using two yeasts that he had purchased already so we did. We used Lalvin RC-212 dry yeast packet and then a white labs liquid lager culture although I am not sure exactly which and he doesn't remember either...

Hello everybody, It's been a while since I was here last. I am currently making my third wine and my largest batch so far and have run into a bit of a snag and I hope somebody might be able to me out of it. The wine: (as accurately as my skill can determine) Concord grape juice concentrate...

jalapeño wine would be a great idea! I assume it holds some of the spice after it is bottled, that would be great. thanks for the idea I think I will look into that and maybe use the welch's grape juice as a cheap base or something. that should be a fun experiment.

Hello everybody, I am interested in making a fresh batch of something with the specific goal of cooking with it. So either a wine or mead that will work well for cooking. I am only 22 and have very little experience in both brewing (made 3 batches) and wine (drinking or cooking). Does...

After back sweetening a glass we have a bit more hope for this being a reasonable gift again. To back sweeten the whole batch how much sugar should I add per gallon? and do I need to add more SO2 or something to prevent re-fermentation? Sorry I misread my hydrometer just now it was...

The exact recipe is in my dorm room right now, I am home for Christmas so I cannot say exactly what the recipe was. I pretty much used the recipe on the back of the can though. Unfortunately I did not get a truly fantastic reading on the starting sg either but it was somewhere in the ball...

I have reach the end of the process of making my first batch. It is a cherry vinter's harvest wine base. I did the whole primary bucket fermentation and then when my sg reached .990 I racked it to the carboy where it has been sitting (there is some lees on the bottom but not too much i think)...

so I have been fermenting my first batch for a while, it's cherry. I put it in the primary bucket for about a week with just a towel on. when the sg hit about 1.040 I put the fermentation lock on it. There are no bubbles for a couple of days now. So I have two questions 1) what do...

sorry to not provide enough info. I am using vinter's harvest cherry wine base (it does have whole cherries in it but I put them in a straining bag so I will probably just turn the bag a couple of times instead of stirring it to better avoid messing up the lees. I do have something of a...

Now that I have my first batch going what do I do? The recipe says to stir it every day (the top only) for the next 4 or 5 days till the sg gets to 1.040 and then rack to secondary? does that sound about right? Would it work better to not stir? Do I need to do anything after racking? I...

whoot whoot all set! things worked out fine. I was afraid of letting it sit open like that if the yeast wasn't doing its thing (germies getting in and all). but now about 12 hours later I can clearly hear that sweet bubbling sound made only by fermentation!

As I wrote in my last thread I just started my first batch two nights ago. I put in 5 campden tablets for 5 gallons of wine (including the volume of the cherries in it which is probably about a quarter gallon). I also made a yeast starter by putting the yeast in a jug with some water, 1 tsp of...

awesome so it sounds like I have it figured out but I am seriously confused about one thing. Why would I ferment without the lid? whats the point of even sanitizing if I am just going to leave it open like that with no airlock to protect it from bacteria and air? and then when would I put the...

I have collected everything I will need (also I switched my plan from fresh peaches to cherry concentrate) and will be starting my first batch of wine in just a few hours. I just wanted to double check my plans with some more experienced wine makers: 1) mix 1 tablespoon sodium...