Recent content by flyguy958

Nice Post, I learned something today. Thanks

I just throw a folded towel over the bucket.

I've use this one, turned out great. http://winemaking.jackkeller.net/reques15.asp

I did no acid adjustment. As a novice I figured I let my taste buds let me know if it need adjusting, tasted good so I left it. Muscadines used were, Fry, Summit and Cowart, all in separates batches. Below is a link to buy the vines, and other products. They are easy to grow and really produce...

Thanks for the ideas. It makes 3 gallons, and it is good too.

I've got 15 gallons of muscadine wine, made with Jack Keller's recipe, in the finishing stages. I have not stabilized it yet and I'd like to back sweeten it. I also and going to bulk age for about 6 month before bottling. In what order do I need to (stabilize, bulk age and back sweeten)?

Good question, I'd like to hear the advice from the experienced makers.

Is there a down side to back sweetening with a mixture of 2 parts sugar, 1 part grape juice rather than water? Would this not add some flavor rather than just diluting the wine with water? My wine is a muscadine wine made with Jack Keller's recipe. 18 lbs ripe Muscadine Grapes 6-3/4 lbs...

Just a question. If a bottle of wine is put on an aircraft in an unpressurized cargo area will it not uncork?

Blue tubes work well. Rabbits multiply like well rabbits so lead poisoning from a 22 will give you a lot of target practice.

You've been "Liked" on Facebook...by me as well!