Recent content by bitterbad

I'd like to make an update to the blueberry wine. The "blueberry cider" actually turned out really well. I really like it. I bottled them with some sugar so that the champagne yeast still active could carbonate, then chilled it, and it sure worked, it's fizzy and crisp and very nice, about 7%...

huh... I've never heard of something like this ever referred to as something other than a fruit cider, that's just the vernacular I've lived with, anything that's fizzy and low ABV is a cider. But yeah I ended up making one gallon of cider and 4 gallons of wine, the gravity for the cider was...

That doesn't sound like such a bad idea, why don't you try making prickly pear wine?

You're right, the pure blueberry juice is only ~1.050 gravity. Though it's so so thick, I wonder what all that viscosity is if not for sugar? Pectin? ...why not bluebery cider though? I think might be able to get a nice ~6% ABV batch of that with some EC-1118 yeast I have on hand

so i got 40 lb of blueberries which is apparently too much for just 5 gallons. i was thinking in terms of grapes. oops. I'm using around 27 lbs of them for this ~6 gallon batch, i'll try to get as much juice as possible, not add any additional sugar, and maybe my wine will be more blueberry than...

Yeah I only ever see mangos in grocery stores during the summer months, couldn't find any today. I've decided on blueberry wine right now because the store ran out of raspberries. Late summer I might try mangoes too.

wine from GRAPES??

Money is of no object for this project, honestly the more expensive it is the better. Your reminder that raspberries are expensive may make me consider them more than blueberries now. Does red raspberry really make a good wine though? I struggle to imagine how it would taste. My intuition with...

Enlightening! Do you have anything to say on if fresh blueberries vs frozen blueberries makes a difference? Would frozen blueberries mash better? And what yeast do you typically use?

Can't be juices, needs to be fruit. What makes blueberry wine so easy?

I want to make a wine with fruits that I can buy in a grocery store. Due to some unique circumstances, I've come across a sum of money that must be spent on fruits, and this is how I want to use it. Which fruit is the easiest to make wine from? Which is the most rewarding? Seems to me like...

I'd like to make an update on this post. It'd been a while. The final gravity was 1.030, (Original was 1.132), so about 15% as planned. The color is very pleasant, sort of a strawberry red. Very full body, very very sweet, has more sugar per volume than a can of coke. A bit tangy too. Honestly...

Why organic? Isn't that just a scam to those of us who are fine with GMOs? Is it because pesticides might interfere with yeasts?

Speak for yourself, I only make wine out of what I can forge, and at this time of year nothing else edible is blooming, and don't want to fork up money for large amounts of fruit or honey; I also don't have kids, i wouldn't be giving it away, and I don't do bulk projects beyond 5 gallons, at...

Earlier this week I bought a 5-pound flounder and some shrimp and it's been feeding me and my wife for a few days. I got tired of the taste so I turned it into soup with some dashi stock. idk if it's still good but i'm still going to finish it