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Wine Making Talk

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    Wal-mart wine

    #3 made me laugh so hard, hahaha
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    Hello from The Big Easy!

    (New Orleans, for those who aren't familiar) I've made a couple of posts already, but still decided to make a formal "introduction" post for myself and tell everyone hello! I've been making wine for 1.5 years now and it's still as fun as it was on day one. I'm far from an expert/guru, so I...
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    Kit Wines vs. Pressing Fruit vs. Canned Fruit Concentrate

    As far as using wine kits and the canned fruit/juices for wine making, I've never used either one of them. To be honest, it depends on the type of wine you wish to create and whether or not you can actually "press" it for its juice. A true wine is made from 100% fruit juice, but wine made with...
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    Stuck fermentation or exposure to oxygen?

    Sounds good, thanks for all of your information.
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    Using Brown Sugar?

    Mark, I can relate to your concern with using brown sugar as it may give a caramelized flavor to your wine, however it depends (from what I noticed when making my pumpkin wine) on how you prepare it. When boiling my water and adding sugar to dissolve and clarify before pouring it on my mash...
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    Just racked Blackberry to secondary

    I had similar issues with topping off at my first couple attempts at making wine. How big is your primary container? Finding 100% fruit juice (with no preservatives if possible) of the type of fruit used to make your wine or a commercial wine (as roadwarriorsvt suggested) of the same fruit...
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    Stuck fermentation or exposure to oxygen?

    Maddog, I haven't racked it yet, since it's only been several days since I originally transferred from my primary into my secondary. As far as using Kmeta or campden tablets, I haven't added any to my batch as of yet. Do you think this may have led to a bacterial contamination? Edit...
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    Stuck fermentation or exposure to oxygen?

    Boatboy, Yes, my carboy is topped up to the neck and tightly fitted with bung and airlock. It still has no "off" tastes or aromas from what I can tell. The reason I used this strain of yeast is because of it's tolerance of higher alcohol percentages to the previous yeast I had been using...
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    Stuck fermentation or exposure to oxygen?

    Hello everyone, This is my first post, so I apologize if these questions have been asked before. I still consider myself a novice at making wine even though I am currently on my fourth batch, but I think I may have bitten off a little more than I can chew this time. I decided to make a 6...
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