Recent content by corky

I have succeeded in pitching the yeast ,she bubbling away like a good guy. starting s.g. 1.089 maintaining a contain temp of 70 F there is a distinct smell of strawberrys in the air a little side bar was at a estate sale picked up 9 glass bubblers and 4 5 gal carboys for $ 50 u.s. so...

it still tastes like berrys to me . I'll keep stirring as noted . If I ever stop learning I'll concider myself done

Thanks for all the great advice. so I have enough sulfites for a 40 gal batch. and enough berries for a 3 gal. this will be interesting and thats what I get for jumping in before asking how deep the pool is

I started a 6 gal batch of berry wine today. 18 lbs frozen strawberrys 6 lbs frozen raspberrys all berrys were fresh picked cleaned and frozen I ran all the berrys thru a processer in to the primary with one gallon of fresh clear water to this I opted to add 1 1/4 teas pectin enyzine 1...

I have a couple of 1 gallon demis with a mix of apple concentrate and fresh plums with a bit of raisins . the temp in my little basement room got into the ninety's and all fermentation has stopped even after I cooled everything back down. the question : has anyone had any luck repitching...