Recent content by Dominic1920

^^Yeah, but he's talking cane juice which is just squeezed sugar cane. Its raw watery sap, not much flavor at all. Molasses sugar is the boiled down product of cane juice after sugar crystals have been extracted. Much different than cane juice.

Tastes fine. Nothing wrong with the taste at all. Nothing added at racking and bottling though. I cant handle the sulfites too well.

I've made it, its a bit bland by its self. Really takes to some fruit or ginger flavoring though. Watch out for rocket fuel if you are not careful.:d

Wine bottles for about 6 months at room temperature, though it did sit in the carboy for about 3 months clearing with a bit more headspace than it should of had. When it first started clearing in the carboy it was a deep red. When I bottled it was a blush pink. After 6 months in the bottles, its...

What can I do to keep my next batch of dragons blood from turning orange as it ages? I made a strawberry, blackberry variant and it started out a beautiful deep red, then turned a pink blush, now its a bright orange.

Thanks barbiek, I see after a search here that its is very common and doesn't effect the flavor. It just seems that strawberry wine should be red, or at least pink, not orange.

Anybody else notice their strawberry wine changes color? My batch started out a beautiful deep red, then changed to a bright pink after the first racking, now its orange after about 6 months. What gives? Is this normal?

I bet it would be great. I would love to try a black cherry pom wine. Sounds good, but it is too expensive for me to make straight. I have to cut it with something.

My understanding is it adds body to light flavored wines and raisins are a sources of mouth feel in fruit wines and cause the fruit flavors to linger on the tongue by imparting increased viscosity or so I've been told.

Yeah, the pom stuff is expensive but worth it, I paired it with blueberry and another with blackberries. Excellent.

I didn't know blackberries were high in acid. I made some and it was fine (not great) with the recommended amount of lemon, an exceptionally dark beautiful color. But that may explain its tartness.

Has anyone used one of the traditional "Bota Bag" Spanish wineskins? When I was a teenager back in the 70's every sheepherder carried a goatskin wine bag. It was the source of endless laughter to them to see the kid squirt wine down his chin. They were made of goat bladders covered in tanned...

I've noticed the same thing. A steady stream of tiny bubbles coming from the bottom even after degassing with a wine whip.

OK, I was only responding to your comment responding to RighteousD's comment that was in response to my comment about one gallon batches being too small, or something like that, ahh forget it.

Wineforfun said it all, one gallon just doesn't last long enough, one good weekender between me and the wife and poof its all gone