Recent content by Derrald

I am really wanting to try this. How many cans per gallon did you use?

Mr smith, this is where i am at after 2 weeks. If you look close you can see some swimmers. Not sure but i believe it is apple pulp that got smashed through straining bag.

Update: acid level at approximately 4.0, 4 cups of sugar brought starting sg to 1.10, using lalvin 1118 yeast which was started with 2 cups water; 1/2 tsp sugar and 1/2 tsp energizer. Crossing fingers.

Eww! I guess i really messed this one up. Took 8lbs granny Smith apples (cored and diced) and put in a gallon of water with pectic enzyme to prevent browning. Added about 6oz of chopped raisins to the apple bag. Campden tablet (fine crushed) and a bit of yeast energizer. Every couple of...

What if you were to make 2 - 3 gallon batches and simple syrup your water to the desired sg. Then add to primary's. After your original ferment then rack into secondary which should give you a solid 5 gallon batch. Then use the water wine to top off/thin as needed? Could i get away with this?

I just started a mustang/fox grape wine 2 weeks ago. Did it once before with fair results. I am now trying to find a recipe for green apple wine. Was given a bunch so thought "what the heck".

What i neglected to mention is that i am using pop bottles with screw lids and burping them. Lol.

Thank you

My secondary was a bit too small so i put in bottles and have been burping them. Thoughts and comments are appreciated.

Where did you get recipe? I lost mine. Also, did you use name brand or bargen brand mix?

Big dave. I did a post earlier asking if anyone had jack keller's recipe for pumpkin wine using instant pie filling like libby's. I remember doing it and there was a ton of waste but end product very worth it. Sadly, since his passing all of his stuff has been locked up on the web.

Many years back i believe jack keller (r.i.p.) had a recipe for pumpkin pie or maybe pumpkin spice wine where he used canned pumpkin mix. I remember it took several large cans to start a 5 gallon batch that if lucky after all the waste you might get 3 gallons of product. The final result was...

The potassium bicarbonate that is.

I may try that with this batch of (indian; mustang; fox) grape wine. Again, it has been many years since i have tried this. I do remember doing an orange, peach, mango from concentrate and it did well with a couple tsp of baking soda and the wine snobs that tried it never mentioned bitter. I am...

Welcome Raelynn. I am also new to this group. I agree with bigdave that drinking wine that you made is very satisfying. As for using frozen base? I used to catch the local market when they put the frozen fruit on sale and use that.