Recent content by FrameofLightDesigner

It's roughly a 1 gallon batch. I say roughly, because it was 2 gallons with all of the must, once we took that out, it's somewhere in the middle. Which I'm okay with. My partner also wants to play with using our soda stream and cutting it with seltzer water. So the sky is certainly the limits...

I so very much appreciate your knowledge! My partner wanted me to cut it with white grape juice when we went to bottle it. But I wasn't totally comfortable with that. Not without asking others.

So, my hydrometer has the same reading limit. It's highest gravity reading is 1.160 as well. Mine went above that so we basically took measurement of how far above that it went, and did the math. I used an online calculator as I wasn't sure how to find the ABV%. So I appreciate your formula...

My SG was 1.166 and EG was 1.006

Yeah, so, one of the first wines I made was a cucumber-citrus-ginger wine backsweetened with agave. My calculations were slightly off, and I ended up with 26% ABV. My question is, is there anything I can do at this point to cut this in half?

So this is his partner.... the one who smelled and tried the concoction. I see your response that it is Ethanol being made. What I have in the jar, would this be like the first half of making distilled liquor prior to the distilling process? What type of alcohol in the liquor store would this...

What kind of alcohol does bread yeast make? This question came up because I breed fish. This requires many things. The raising of things to feed the fry. I personally raise Daphnia Magna, and they eat yeast culture as a form of sustenance. So I have a yeast culture with bread yeast going so...

I haven't. This is my first wine, it's mango, peach and strawberry, and I'm back sweetening with honey and coconut. I am calling it "Summer Breeze". However, I do want to introduce apple into my fall wine, which I'm going to be working on either this weekend or next weekend. I just haven't...

That's super cool and funny! Aaaah, very cool!

Hey there Aaron. So where are you living now? As far as the ciders we make, a lot of times we usually got whatever was in the grocery store or local farm. We really never knew what specifically were in them as they were a random blend. So to answer your question in a little more to the point...

My partner, Ben, and I settled on a label, finally. A friend of ours passed away 4 years ago. Ben knew him before Ben and I even met. They were very close and Ross is how I learned Ben's ins and outs. Ross was very important to us. After Ross passed, Ben always said that every time he saw a red...

My partner, Ben, and I settled on a label, finally. A friend of ours passed away 4 years ago. Ben knew him before Ben and I even met. They were very close and Ross is how I learned Ben's ins and outs. Ross was very important to us. After Ross passed, Ben always said that every time he saw a red...

Thanks for "clearing that up" LOL

We both have a Ben!!! Too funny! I haven't decided what route I want to go with the other labels yet, but I will definitely share them! Just in the few hours I've been a member here I've already learned quite a bit! I look forward to it! If you need help designing I'm more than happy to help...

I don’t know if I will do different labels for each wine. But just making a few concepts and then settling on one. I’m a professional graphics designer and that’s kind of our process. Make about 3 designs and choose the best one. I have 6-8 months before a label is necessary. So I’m no hurry at...