Recent content by FloridaWino

Thanks for the info Folks!

Yeast is my question?

Im just going with the recipe per the can. I have already started the wine and its supposed to sit for 24 hours to drive off the sulfites. I have a SG at 1.85. I will pitch the yeast tomorrow. I just need to know which one?????

Howdy Folks, I am starting a 6 Gallon batch of wine with two cans of Vintners Harvest Black Currant concentrate. My only question is which yeast should I use and why? I currently have: Lalvin Products K1-V1116 RC 212 EC-1118 71B-1122 D47 Thanks in Advance!

Thanks for all your info Mike!:h

When do you fortify? Before or after stabilization and clarification?

The instructions say 750ml will raise the abv like 1.5% so 3 bottles would be the right amount to get it to a true port level I suppose. My question is.... What do the Portuguese use to fortify?

Well it looks like I'm going to need 3 bottles considering this is a 3 gallon kit. Is there a particular brandy you reccomend?

Howdy, So I have this Cellar Craft Porto Cortinto in secondary at the moment and I was considering fortifying the wine. The kits info says that it should finish out at around 15.5% to 16.5% ABV. It also says ports show best in the 17%-20% range and that I can fortify with Vodka or Brandy...

Thanks for your thoughts and intel Wade!:h

Hello Wade, How much acid would you add for a 6 gallon batch made with Vintner Harvest? Thanks!

Skeeter Pee!

Ohh yeah.... I Boxed up and put away for two years. This mead has a lot going on and def needs time.

Thanks... I burned the edges of every label to make it antique looking.

Hey Seth, I see you made a Black Currant Port. How did it turn out?