Recent content by fifthhorsm

the type of cork doesn't matter. the mold isn't living off the cork but off the wine. mike

you should give it a try, you might have better luck than others or like the resuts... no real chance of spoiling anything more like you aren't likely to even know its there... that was my result... hard to get the flavor you imagine in your head... the smell and flavor of the wine just so...

it's rather common for corks to seep a tiny amount of wine, esp in their first few months in a bottle. it only takes a drop for mold to start. mix up a batch of k-meta just like you'd use to sterilize all other tools etc.... dip the neck in and use a small stiff brush to scrub or wipe it away...

good thing you revived this thread as in the past no warnings were discussed. glycerin is one thing i wouldn't buy according to price. for a number of years now there's been warnings about glycerin from south east asia that has a "china" connection.... like so many other things china has been...

lloyd, with pineapple the core is fine to use it has good flavor, the only reason it's cut away for eating is that it's tough and woody. also the rind or peel what ever you want to call it doesn't have any of the bitter pith of citrus. when i cut up a fresh pineapple i save all the trimmings...

e-wine, these i used were a very large purple, some about the size of a ping pong ball. they were very sweet and had probably grown on this location for over a hundred years. they were awful to try and pick as most were 20 feet up in the trees. as to your wine taking so long.... whats the...

julie, nothing wrong with high sugar levels but i can assure you they don't come close to the sugar levels of say a late harvest reisling or ice wine... no one complains of those sugar levels... and as to the acid levels, that makes for a long lived wine. sure you might have to age it a few...

it's really very easy to filter out the color... use too much fining or do it too many times and you'll end up with a nearly clear wine. i know cause i did it. when i first started i had a batch that wouldn't clear up i'd added pectic enzyme but found out later not enough.... the multiple...

they are the best grape there is for wine making! don't dilute it down with water and enjoy the full body and flavor. i find them best as a sweet or semi-sweet wine. wild muscadines were my first wine and still my favorite. my only problem was getting enough... having to split up what you...

i always used wild muscadines.... from what i've tried they have alot more flavor than any of the domesticated strains. mike

wait until the wine is completely done, just before your ready to bottle. use real pure vanilla extract.... best to use double fold..... do not use vanilla beans!!!! a good starting point is 1 tablespoon per gallon then taste.... only problem is that vanilla imprints so bad after a taste or two...

i thought you might have been using montrachet yeast... years ago this was the only yeast available to home wine makers and was known to cause such problems.... i never had to do more than one splash racking and never heard of anyone other than on some of these forums that would suggest doing...

without the use of sulfites your open to any and all infections. my guess is that the synthetic cork has things sealed up slowing everything down and your getting a bit of a reduction reaction along with the alcohol being converted to vinager... give it time, sealed the way it is slows things...

day fifteen and your worried about degassing.... omg why are you in such a hurry to get drunk? you've killed the wine with what you did... oxidized the heck out of it.... you gave it the equal of decades of normal oxidation... at this rate your wine should reach it's peak about day 25!!!!! hurry...

i agree your fine with that sort of copper exposure both i have to ask why you needed to splash rake three times or did you just do them all at once... thats alot of exposure to air.... O2 is the enemy of wine. i don't know for sure how much oxidation you caused but i'd guess you gave your wine...