Recent content by DiscoStu

I also have a 15$ meter from Amazon. Might be the same one, mines orange though. Storing it in liquid prevents the probe from drying out. If you use it often. Once a month. You should be fine. You don't need to dry the probe though. Just rinse with distilled water and shake it dry.

If your friend was buying a non grape desert wine yes it would take on some of the flavor. But you would have to add at least 1 bottle per gallon and have a strong flavor to begin with raspberry BlackBerry etc... You would have to stabilize the wine first though. K-meta sorbate. Adding a red...

Middle maryland. Dont have cable so I had to have someone tell me there was a storm coming. Made about 5#s of pulled pork bread and started a strawberry wine. Opened a bottlee of whiskey tonight I got for grandma. It had a tax stamp on it from 1980. Have one from 1970. Wished it aged like...

That is literally a ton of wine. I wouldn't build that out of wood. Invest in some metal shelving. Not saying to buy this but this is the style you should be looking at...

Basically. Although if the yeast says it maxed at 14% that doesn't mean it won't go to 15 or 16.

I'm cheap glass 1 gallon carboys are only 5 dollars at my brew store. 4 bucks each of you buy 4. Craigslist for the big guys. Just bought 3 5 gallons for 10 each. Patience. Plastic degrades and leeches over time in the short run there fine but consider the investment of glass. Don't drop...

awesome scooter. My first was black rass as well. Guy at the brew store told me I should start off with a kit. Told him I can buy the finished product at the store. I do a blend of 1 part black rass 2.5 parts red welchs. Sweetened by about 0.008. At only 6 months it's delicious.

I think we all do it. Worry about the batch until it takes off. I started one last night and felt like I did something wrong until about an hour ago.

First off damn your metric system. Making me do math before I can even respond. 20 degrees Celsius is fine. The juice was probable just to cold when you added the yeast. When it warms up it should be fine. Probable won't see any real activity until 48 hours from when you added yeast...

Red can have a tart kick you you in the back of the teeth bite. Black are sweet and smooth. I used to love the red then I bought a house with a 400 foot row of black. Wander around the tree lines in late June and pick some you'll see me with at least a gallon of them. 4#s per gallon is a...

It's a good idea. PVC does leach though proven carcinogen. You need CPVC but I don't think they make it in large diameters. You'll probable be fine if you just change the solution often. All plastics leach more at low temps freezing and higher temps.

I was thinking about 30#s for 5 gallons. After hearing 12#s per gallon from dralarms I feel like I need more. Do bananas actually have enough liquid in them that you don't have to add water though?

They look like there starting. Another 12 and you'll know.

So what yeast strain do you use? Do you use anything for body? If you freeze the over ripe bananas can probable just put them in whole. They should fall apart on there own.

Going to use Dave's recipe. Using 71b. I'm making a black raspberry wine now was wondering if I'm better off using the yeast cake from that. Also do I not sulfite before adding yeast because of Realemon ingredients. (Make must wait 24, yeast) 20 cups of sugar is roughly 8 1/2 #s ?