Recent content by Drifter379

I actually have a good friend of mine that makes the labels for me. I come up with the name and an image and he does the rest. Considering what he comes up with I think its a fair trade for a couple of bottles.

Here is my first label

My second batch of wine. Horse apple was supposed to be a play on horse poop on a parade route but after I had the label made some one told me those are called road apples. Oh well I still like it. My wife keeps asking "now why are you naming your wine after horse poop?" I dont really...

So I get home last night and I see a couple of bubbles. I stirred the must and crossed my fingers. When I got up this morning it looks like fermentation has begun. Now I know it takes patience to make wine and I am more than willing to wait months for it to be ready. Do you think I jumped...

I guess I'm back to my original question. If this yeast is dead is it all right to add another pack or do I have to scrap everything?

Ok so Im @ 78* Now Im a little confused on the sg so I will try to explain the best I can. My hydrometer has a rolled up piece of papeer in side so I dont know how accurate it is. The top mark is 1.000 and then it decreases by 10 down to 1.100 the level of the wine is at the 80 mark...

The recipe called for 7 lbs

I added nutrient. I won't be able to get a temp until i get home.

Red star pasteur red wine yeast. It's been in the fridge for about 8 months. Did not get sg yet.

I'm making an apple wine from vintners harvest apple . Added all the stuff indicated on the directions and waited over night to add the yeast. Well it has now been almost 72 hours and I don't even have ansingle bubble. My last wine I had anhuge cap after 24 hours. Sonny question is should...

What are the measurements for a 6 gal batch? Is it the same as this but everything x5?

I didn't even think about putting a date on it. Didn't figure it would last that long. I'll ask my buddy if he would be willing to make labels for someone else. I'll let you know what he says.

So I will be bottling my first wine this weekend. Had a friend make a label for me. What do you think?

I don't know why I have sterilization in my head. I did mean sanitize. I can't remember the exact name of what came with the set up but it was 1 tbsp per gallon of water. So I guess I like the idea of jet using 1 gal swish it around. That will save me a lit if water. It's pretty dry here in...

I have a 5 gal carboy and the sterilizing powder. What is the best way to go about it? Should I just fill it up and let it sit before I pour it out? Do I need a brush? Should intoned it with clean water after? So many questions I'm sure some one knows the most efficient way.