Recent content by Digger

I added a can of frozen apple juice concentrate to backsweeten my 5 gallon Chardonnay kit. It turned out to be more like a Riesling which was fine because my wife and her friends love it but I’ll skip that step next time. I did add a half a grapefruit worth of zest in secondary as well.

I used some apple juice concentrate to back sweeten before and it turned out amazing. It didn’t cloud up the wine and didn’t start fermentation up. I did it right before bottling

I use a hand corker and dont Soak the corks so some of them go in really tight And don’t fully seat but those are the one I drink first. Most these fruit wines don’t last longer than a couple months between me, my wife and all her friends. a I can’t make wine fast enough. Maybe I should start...

Just Bottled my first batch. I’m so excited to see how it taste. I want to do a key lime next and maybe a blueberry lemonade. Seems the options are endless.

I made a 6 gallon patch of skeeter pee. Followed the recipe exactly. After primary I racked to another bucket, degassed, added potassium sorbate(2 1/2 tsp) and Kmeta(1/4 tsp). I added super kleer and then racked into a 6 gallon carboy. After a couple of days it cleared up but I have this white...

I found these at Publix today. Going to add a few pounds in my next Cabernet kit I make.

@joeswine have you ever used canned peaches or other canned fruit from the supermarket?

I’m glad I found this forum and hope to share my recipes and tweaks as I find new ones that work

I followed the directions except: added half the zest of a grapefruit to the secondary. added 1 can of frozen apple juice concentrate and 8oz or so of simple syrup (2 cups sugar to 1 cup water ratio) along with 2 1/2 tsp of potassium sorbate just before bottling.

I ended up adding one can of apple juice concentrate and 8oz of simple syrup to the Chardonnay kit after racking and adding 2 1/2 tsp potassium sorbate. It’s absolutely amazing already. My wife came home from work and tasted what was left over after bottling that had been chilling and decanted...

Thank you guys. I’m gonna use superkleer next time and give it a little longer to clear before bottling and see if that helps. The wine still does its job tho 😉

The strawberry I let clear for about 6 weeks. The DB somewhere around 3 weeks.

I posted this in the recipe forums but maybe I can get some help here. I made a batch of DB as well as strawberry. Both cleared completely before using a vinbrite filter before bottling. All looked good for a couple weeks and drank/gave away half the bottles. I grabbed a bottle of DB and noticed...

With the peaches, do you put into a mesh bag or just straight into the primary and punch them down everyday? If I’m a bag, do you squeeze them like you do the berries for DB?

I looked at the only common things were the sparkolloid and filtering through the vinbrite. The strawberry sat for probably 4 more weeks than the dragons blood and it was clear for a couple weeks before bottling. I’ve drank one of each and doesn’t effect the flavor at all. I didn’t use Bentonite...