Recent content by FishNiX

A lot of people here recommend starting with a kit, but I actually think it's better to start with fruit wines in 1g batches. You will quickly graduate into larger batches as you get addicted to the hobby like the rest of us, but smaller batches will be less costly and fruit is readily...

By the way - you can use potassium sorbate to prevent renewed fermentation, but it's not recommended to *stop* fermentation. I don't know if people use sorbate in hard cider, someone else can probably answer that. :sm

I've been making a lot of cider lately as well and it almost always comes out dry. My guess is that you did not let it finish out. EC-1118 will ferment to 18% and my rough guess is that your apple cider + 2 pounds should be close to or just under that. All that said -- I generally use...

I noticed many of my bottles of pee have a stringy solid in them after laying down for 3 or 4 months. They taste fine. I'm thinking it could be due to sediment + the curved bottle. Anyone else notice this? Do I have anything to worry about? :?

Your yeast choice will probably be fine, but I Lalvin D'47 is a strain that many use to make mead and also prefers cooler temperatures. disclamer: I haven't made a mead yet, but it's on my short list. :d

It's "Market Pantry". It is made from concentrate, and has "natural flavors" in the ingredients list, but no preservatives. For the price I figured it was worth a shot! (I'm making hard cider too, not wine, so the time invested is fairly small and believe me, it will go fast around here!) ::

Just an FYI -- our local target store has 1g apple cider + spiced cider (store brand) on sale for $1.83/g. We've been addicted to making hard cider lately, so I picked up 6g for less than $15... :try

costco sells wine kits?

I do 2x3g -- they're easier to lift. :) I know, I know... I need to buy one of wade's pumps.

I'm not sure on this, but from my reading of the text -- jacking is probably consider distillation. It's likely just so uncle sam can steal more of my tax money -- but just wanted to share.

I agree -- the sediment *could* be ok, but the layer on top looks like bateria to me. What's it smell like? Did you add sulfites? Post the recipe.

you convinced me... started 3 gallons on sunday. whole foods has 1g of unfiltered apple juice in a glass jug for $7.xx. It seems to be perfect. I pullled out about a glass full, replaced with disolved sugar/brown sugar/honey and am fermenting in the bottle.

I found some interesting information here: http://hybridwines.blogspot.com/2007/10/dry-concord.html I'm shooting for a dry concord wine -- starting ph around 3.3 and 1.095 SG

Hey! I've had some grapes in the freezer since late summer/early fall and the lady would like the space back. If I had to guess I would say I've got 20-30lbs in ziplocks. I pulled them out and let them thaw for a couple days and I'm ready to start making wine with them. Anyone have a good...

imagine for a moment that you are a giant fruit loving mosquito... you find a lemon that has fallen from a lemon tree a few days prior and sat out in the warm summer sun. now imagine that you stick your needle nose sucker thing into the lemon and drink the fermented lemon. that's exactly what...