Recent content by Frostbitten

OK, I think I get it, thank you. And thanks for keeping it simple for this guy who slept through chemistry. Sounds like at this point I let what I got sit and adjust by taste before I bottle. And the longer I let it sit, the better it'll get. But use the ph tester on the initial fermentation in...

OK NorCal. I got the ph tester and calibration solutions and some calcuim carbonate. You mentioned above to calibrate and make adjustments pre-fermentation. At this time I have a carboy of DB, back sweetened for 2 weeks. I also have a strawberry/rhubarb in the secondary for past 2 weeks. I'm a...

That sounds like something I can handle. In a couple weeks the strawberry rhubarb will move out of the primary. I'm thinking I need another primary bucket and a couple more carboys!

That's what I'm expecting with the DB. I wanted to get a bit of a stock of wine the younger folks will enjoy. So what do you suggest for a next wine that will have a more dryer 'sophisticated' taste. The wife and I drink mostly dry dark reds. I suppose I could make another kit but I really...

I don't think i have the patience on this first batch to wait long. Once it looks clear I plan to bottle. I just started the Strawberry/Rhubarb yesterday. I guess I will just follow the basic DB recipe. I was told at the supply store it is a popular blend but I haven't found much for recipes...

NorCal, I will follow your advice. Just got back from town with the PS and several other goodies i might need. I'll order a pH meter, calibration solution and tartaric acid. Hey its all a process and I am enjoying it thoroughly.

Sounds good, Thanks for the help. My confidence is growing with each batch I do and this forum has helped so much. I want to start a 1/2 strawberry & 1/2 rhubarb now. Should I stick to the same DB recipe or will it require some alteration due to the tartness of the rhubarb?

Thank you. That helps me get it. It did finish at .0991 which I assume is dry? And as I understand you, I will be able to add PS in a few days but prior to back sweetening?

I'm a newby having made a couple kits and now I am making 6 gl of Dragon blood and following Dave's recipe closely until i racked it to my carboy and discovered in didn't have the Potassium Sorbate. I did add the Potassium Metabisultfite and am used Superkleer for the clearing agent. I live a...

I appreciate all the helpful suggestions. I don't know if it's the right thing to do but I just went ahead and started the yeast. I was too concerned about wild yeast activation or bacteria if I waited another 8 days. I weighted the mesh bag. I'll keep the room at the minimum recommended so I...

I was not aware of the skins till I had poured the juice in the carboy. I agree with all about the problems with using a carboy. I now have an 8 gl Brewcraft Fermenter pail for all future primaries. I've made room in the fridge for the carboy and can add the potassium metabisulfite. If...

I purchased an Italian Amarone kit. I poured in the grape juice, bentonite and oak into my 6 1/2 gl. Carboy on 4/26/17. I was unaware of the mesh bag and grapes skins and I can't get them through the neck of my carboy. I had to leave home for a few days and have the skins in the fridge but left...