Just an update. I made a yeast starter of 25% must 75% water and hourly added must for 12 hours. It was nice and foamy so I pitched it and now it looks like its taking off. I'll nurse it with some nutrient so it doesn't get stuck. Keep fingers crossed.
Thanks for the advice and A special...
Happy New year to all. Well, I had a boat load of honey so my wife wants a sweet mead. While I have made wines for almost twenty years I have never made a mead. Looking over recipes on line and not knowing who to trust I put together this pyment recipe and would like any experienced mead...
The local store had a sale on pomegranate juice. They were actually free if you purchase anything of equal value, since I spent fifty bucks I was able to get 6 bottles of this 100% pomegranate seeds. Looks about 3.5 to 4 cups of juice and seeds a bottle. I have been making fruit wine for 15...
Well, I boiled a banana and a cup of raisins. That seemed to work well. I am in the secondary and it is bubbling around 1.005 sg. What I have been reading is that a lot of beer makers add yeast to the boil to add nutrition. Just wondering if it worked for wine.
O.k. so yesterday my wife got a craving to make some pineapple wine and brought home enough pineapple juice to make 5 gallons. We went added everything and then realized we were short 2 teaspoons of nutrient. I have read that if I boil bread yeast to kill it it can be substituted for nutrient...
I just answered my own question. I need to visit the threads more thoroughly. Seems this question has been asked before. Some do and some don't but using the skins can give more body.
I have a quick question. My gooseberries are ripe and the chipmunks are going for them so i have to start the wine now. My dilemma is that in this area no one carries frozen white grape juice anymore. All chains big and small have stopped. I do have a gooseberry recipe (1 of 3) that uses...
Read the article and it looks as if I am at 1.009 sg. I'll check later with my hydrometer. First time out with the refractometer. I thought that after 12 years of winemaking it would make my life easier but it turns out to be just another piece to the puzzle. Thanks for the help.
Interesting. Never thought of that. Possibly since the kit was older there may be a lack of nutrients. Might explain the difficulties in getting it to ferment. I do have a fresh bottle of yeast nutrient in the fridge.