Recent content by ftut

Montrachet it is then. I'll be pitching it at about 6 this evening. Thanks for your help.

I've used Sparkaloid on serval wines with good sucess. For a one gallon batch I boil 1/2 tsp of sparkaloid in 1/2 cup of water for 5 minutes then mix it in while hot. Stir well and they have all cleared within a week. I also have a beet wine bottled but never tasted it. I have another brewing...

I'm getting ready to start a batch of concord and wondered if any of you could tell me what the best yeast would be? Thanks,

I have a pear wine and an apple wine that could use some finning. In the past I have uses sparkilloid with great sucess. This stuff works great. I read somewhere that any finning agent will remove some of the color and/or taste from the wine. So my question is, what is the best finning agent for...

Theres two things you have to be concerned about. First, when you back sweeten you will lower your ABV. You must know your volumne, ABV and desired ABV when you are done. This formula is volumne x abv divided by desired abv substract volume. This tells you how much juice to add. It looks like...

Thanks Northern Winos. I was about to dilute it. What if I get two more gallon of cider and throw in a gallon of strawberries?

You hit the nail on the head Steve, It reminds me of agranny smith. I got the cider from a market in Western Maryland. It comes in a glass jug that I keep as a carboy. The price is right to, about $6 a gallon. They have straight cider and cherry flavored cider. I've tried both and the cherry...

Hello all, I'm hoping you can help me out with my Apple wine problem. I've been making my apple wine from cider. one gallon of cider to make one gallon of wine. The problem is that it taste like green apples. Is it supposed to taste like that? I sweetened with one cup of simple syurp but it...