Recent content by funjoh

After two months I bottled my strawberry triple berry lemon pineapple batch. It was backsweetened with juice concentrate to 1.005. I am planning my next batch cause this will not last long! Mmmm

scram, I added 4 ounces of French medium roast chips. I had to go pull another glass for my wife tonight. Hope there is some left to bottle!

We taste tested again last night. My wife raved about it! It is smoothing out very nice and has a very good oak flavor (it has been aging with oak for the past two months). Yes, the fruity tartness has gone away. If I can keep away from drinking it, I plan to bottle in two months.

My first batch of DB is nearing completion. I used a mix of lemon and pineapple juice and the pineapple flavor comes through nicely. Last night I back sweetened with 2 cans of raspberry/white grape 100% concentrate and 2 can of white grape 100% concentrate. This brought the SG to 1.002 (we...

So...am I getting senile? My batch is SG 1.012, pulled a sample after a nightly squeeze and stir. Took it upstairs, placed it on ice and offered my wife a taste. Mind you, this is 3 days old. She really liked it and we split the glass. Our wine taste is heavy oak Chardonnay and bold...

report on Day 2 - SG=1.050 ) OSG=1.080 - fruit bag (12+ pounds at start) has been reduced in size by 2/3's - bananas appear to be totally dissolved, skins and all - raisins are plump and need to be squeezed to mush - the smell is wonderful - the taste is highly fruit forward and fresh, just the...

Sorry, I meant half and half of what the DB juice called for. I did use water to bring the must to the full level. The fermentation started at the 8 hour mark.

I started my version yesterday, pitching the yeast today. It has half lemon and half pineapple juice. I used 12 pounds of raspberry, blackberry, blueberry and strawberry. Then in another bag there is 24 ounces of raisins and 3 whole bananas cut into one inch pieces. Three ounces of French...

Disaster Struck I went into the production room and found my carboy leaking. I should have quickly racked it, instead I touched it. POW! Thankfully it was in production so the wine just ran down the drain. My aging cellar has no drain so I am switching to Better Bottles....comments...

Great replies...it helps to advance along the learning curve. Thanks

I have this wine in the bulk aging step. It has been progressing nicely, however, after a taste test last night my wife and I have noticed there is a tartness and lack of boldness. The wine has a nice fruit forward smell and taste. Since I am so new to wine making I am not sure what to expect...

Fine Tuning Needed??? I saved a sample of the Cabernet for my wife to taste test. Her words...sour/tart and not bold enough. It was a pleasant taste, however, not as smooth and bold as she likes. I am thinking of toning down the acidity and adding finishing tannin. Obviously continuing to...

Move Cab to aging Today I racked the cabernet from stabilization/clearing to aging in a 6 gallon glass carboy. It has cleared very well and is degassing good. The taste test was improved from last time. It is beginning to have a nice smooth bold taste with a good hint of fruit. My official...

Primary Fermentation Update This is progressing into secondary fermentation. The OSG=1.092 and after primary the SG=.990. The taste has hints of fruit, slightly bitter and nice alcohol flavor. I am holding out hope for this tweaked low end kit. I am leaving the oak in the secondary.

Thanks Joe...I brought the tannin up to 2 tsp for the 6 gallons and I added 3 cups of simple syrup. Heck why not...I added 1 tsp of vanilla. Time will tell what I have done to this poor kit! I felt the need to speed up my learning curve...