Recent content by doc294

well...I forgot the 3 P's first of all. Second, I went ahead and racked it and degassed it AGAIN and it is clear and MUCH softer tasting. So here's my plan. Another several weeks just letting it rest. THen bottle but it tastes rather drinkable right now. I get more nervous with these damn...

I'm about 32 days. Sg's and the whole process when almost like a script. My wine is clear...nice "pg" color. But it smells and tastes a bit harsh and almost like a yeasty. Never racked it cuz of the instructions. I'm concerned because I have made two kits that I don't care for at all and my own...

Probably more likely to see you at the carne center. I have met many people involved in a lot of the training of area fighters. (Napple, Tucker, many others) anyway...I'll probably see you at one of the two places.

Hi Dave. I live in Dillonvale, Ohio. I just went up to the Wine Maker's Loft yesterday in Follansbee. Nice to know someone on here from the valley. I'm newer to this stuff but I'm enjoying it as well as the rest of my family. Who/What do you promote for MMA in this area? I know some...

Well I got that number from the winecalc that I downloaded but I used the wrong sg. I started right around 1.085 and fermented to 1.000 so that by my math should be like 10.5-ish. I had about 3lbs and 8 oz of sugar to get the 1.085sg.

I now like to do 1 US gallon trials of wines and I'm toying with making a mead. Any easy recommendations? I just want to give it a whirl.

Patrick, I tasted it at the local brew shop and it was sweet but it didn't finish like plain juice. Some are just too sweet but it has a slight dry finish that makes it enjoyable for me...as I don't really care for super sweet wines.

update...this wine is delicious. back sweetened with about 1.5 cups. This is what I consider my first successful wine making adventure because my first one was a SunCal kit that...frankly...tastes like drinking white wine with a penny in your mouth. Anyway, I had meant to bottle this...

I noticed a section in my one wine making book regarding the use of DRIED berries (elderberries, hawthorn, etc) I was wondering if there was anyone that has tried this method and what they think of it.

Ok...I'm still rather new to wine making. What is the purpose of the f-pac and what are the benefits????

Just transferred to secondary(s). SG was 1030 already at day 4. 65 degrees too!! I was kind of surprised. Thought it would have been slower.

yeah...I might do that instead. We'll see. I need corks and a few other things too.

Had to add more sugar. SG was1055. Added another full cup got me to 1080-1085. Pitched yesterday. Smells great. Used cotes de blanc yeast.

Just bought this at my local brew shop for $60. I'm pumped to get it started but I got home and realized that my primary got totally ruined!!!! (got crushed...it's tragic) So I'm waiting for a chance to go back and get a new one. (it's like an hour drive away) 0106909 - 1013 is the code on...

I'll get specifics on here later, but it is strawberries and raspberries. It smells delicious. Just looking for something I can polish off quickly...and had some left over fruits. Here's roughly it. (1+ gal) 4lbs strawberries 1lb raspberries 3 lbs sugar 1tsp acids 1tsp nutrient 1/2...