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  1. BottomsUp

    Kit wines vs Concentrates

    Hmmm. I'm learning again. No. I'm afraid to admit I'm ignorant when it comes to grapes and grape wines. I need to read more on this. I'm wondering now though, what I will get if I prepare such a mix as this. I'm looking for the hint of blackberry mixed with the semi sweet, semi dry red.
  2. BottomsUp

    Kit wines vs Concentrates

    For a Nice Merlot: How about two liters of Red Grape Concentrate and one 96oz can of Blackberry Fruit base? Makes 6gal (20 liters mol) Anybody have any thoughts?
  3. BottomsUp

    Kit wines vs Concentrates

    Gotta go find a discount fridge for the shed to store two(+) 5gal carboys in. Fter producing over 360 bottles of various fruit wines and leaving them all behind in NC when I moved back to FL, I keep asking myself, Why the F*** am I doing this again? CORRECTION I looked back at my notes...
  4. BottomsUp

    Kit wines vs Concentrates

    I'm still a bit confused here. I have many gallons of experience with fruit wines having spent several years playing with it. Now I'm moving into making beer and grape wines, specificly, Merlots and White Zins. To my experience, two 46oz cans of fruit concentrate (at $18.00 ea mol) combined...
  5. BottomsUp

    Kit wines vs Concentrates

    Doc: Just for clarification here, these kits came with two, 128floz cans of concentrate or one can of 46floz concentrate that makes 2+ gal of wine?
  6. BottomsUp

    Kit wines vs Concentrates

    Will you be adding any fruit to the mix? Black berries, black cherries?
  7. BottomsUp

    Banana wine

    5-gallon recipe Original Gravity should be 1.085 -1.090 Acid Balance .55 - .60% Yields 6 x 1 gallon jugs or 30 each 750ml bottles • 15 lbs. banannas • 7 pts. Water • Enough sugar to make the SG = 1.100 (about 5 lb) • 5 campden tablet, crushed • 15 tsp. acid blend • 5 tsp. yeast...
  8. BottomsUp

    Banana wine

    I too cut the ends off but I used the peels and the meat. I sliced mine into medallions about a quarter inch thick (found it less time consuming that way doing 4 at a time) and boiled them still yellow. I might try using less ripe bananas next time to see if the flavor is any different. I...
  9. BottomsUp

    Pecan Shell Fermentation

    There appear to be many recipies that utilize pecan shells in the process of smoking meats and vegitables but I've found nothing so far extolling virtues or ills in using them for wine making. Below is an excerpt of yet another (of many) that I found. One of the best Thanksgiving turkey...
  10. BottomsUp

    Banana wine

    I started a batch of banana wine a short while back. I'd read that you used the skins as well as the meat of the banana in the process and I was curious how it would turn out. Having fermented it and now set it aside in the glass carboy, I added some cinamon sticks and several pecan chips...
  11. BottomsUp

    Pecan Shell Fermentation

    Thus far, all I've found on this subject is as follows... Activated carbon was petitioned to remove brown color from white grape juice concentrate. For example, activated carbon prepared from pecan nut shells has the same decolorizing effect on azo dyes as activated charcoal sold for water...
  12. BottomsUp

    Pecan Shell Fermentation

    Has anybody ever tried using pecan shells in their fermentation and if so, how did it result?
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