Recent content by daniel

2 nights ago we bottled the first batch of muscadine wine using the afformentioned recipie. after 32+ days in the "primary ferminter" we "racked" the wine into a glass carboy and added 1 campden tablet per gallon total of 4 tablets. it sat in the carboy for about 3 weeks and the air lock...

okay i have had the muscadine wine in a carboy for about 3 weeks now. (i think you guys would call it secondary, still trying to catch onto the lingo ) it has setteled out and is very clear. as far as i can tell the air lock hasnt bubbled in about a week. i am thinking of bottling it now...

thats okay, understood. we are just trying to use the fruit we have and i dont want to waste it. i dont have asperations of making a fine wine, that is not my forte, nothing against fine wine it is just not for me, not at this point in time. i just hate to see the apples go to waste just as...

that looks very good but do you have a substitute volume of apples for the juice. we are using fresh apples, that is what we have and that is what brought the whole apple wine about. want to use the fruit for something other than desserts and jelly

dont mean to affend you tom, not my intentions at all just looking for advice. as far as the age goes if you are refering to me being underage you are wrong. for the moonshine coment yes i would if it were legal but dont feel like going to jail.

how much more fruit should be added????? i am just experimenting and dont plan on letting the wine age. i am from the south and we like a mason jar passed around the camp fire. please elaborate on the amount of frut thought necessary to make a drinkable wine. like i said we used...

how much more fruit should be added????? i am just experimenting and dont plan on letting the wine age. i am from the south and we like a mason jar passed around the camp fire. please elaborate on the amount of frut thought necessary to make a drinkable wine. like i said we used...

-------------------------------------------------------------------------------- i dont know anything about specific gravity and using it to make wine. we have a recipie that was passed down through the family and follows as: 3 qts uncrushed fruit (any fruit will do) 9 lbs sugar 3...

i dont know anything about specific gravity and using it to make wine. we have a recipie that was passed down through the family and follows as: 3 qts uncrushed fruit (any fruit will do) 9 lbs sugar 3 gals. water 2 envelopes flieshmans yeast (wine yeast was substituted) disolve...

first of all thanks for the great advice on the muscadine wine. it turned out very good it is settling out very nice. going to try apples with same recipie and need some advice on crushing apples. has anyone every made apple wine from fruit? if so any and all advice would be very much...

thanks for the advice everyone, we have decided to use the campden tablets and rack the wine, but are going to leave the grapes in one batch and see how it turns out. we will let everyone know how it turns out. thanks again, daniel

me and my wife are making our first batches of muscadine wine. they have been in the ferminters for 32 days. the recipe we have calls for them to be in the ferminter for 30 days, but the fruit has not all settled to the bottom. we were told by an old timer that when it is done all the grape...