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Wine Making Talk

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  1. garymc

    Pawpaw vinegar

    If you're talking to me, I peeled and removed the seeds, froze the pulp in ziploc bags, then thawed it, then poured the hot banana sauce on it.
  2. garymc

    Pawpaw vinegar

    I have 4 producing pawpaw trees in my back yard. 75 percent of my pawpaws this year came from the oldest tree. I'm expecting a lot more next year as production ramps up on the other 3. I've eaten a few pounds this season, put a little into pawpaw nut bread, icecream, have another 10 pounds or so...
  3. garymc

    Pawpaw vinegar

    This is my first pawpaw wine attempt. I've been casting about looking for ways to use the pawpaws from my 4 producing trees. Maybe wine isn't one of them. So far, ice cream is the best thing I've found. I haven't dumped it yet. I put an unvented lid on the bucket and put the bucket in a bathtub...
  4. garymc

    Pawpaw vinegar

    I started a banana/pawpaw/mango wine on the 19th of October. I peeled and simmered 15 pounds of ripe bananas and poured the hot banana sauce over 10 pounds of pawpaw pulp in a 5 gallon paint straining bag. I added 2 quarts of mango nectar, a quart of spring water, 2 tsp pectic enzyme, 4 tsp...
  5. garymc

    having some trouble with a muscadine wine... recipe.

    Can someone tell me what a "water wine" is?
  6. garymc

    fresh elderberries

    Are you talking about a gallon of wine or some 5 gallon batches with 12 pounds per 5 gallons? I would go toward the heavier end of the range with at least 2.5. Other recipes show 3.5 pounds per gallon. You might do more than one batch with a light, social wine with the lower amount and a dark...
  7. garymc

    Red & Bronze Scuppernong Wine question

    Save those for making jelly. Less ripe muscadines will assist the jelly in jelling and jelly is so full of sugar that the tartness or harsh taste from a few green ones won't make much difference. But muscadine wine is harsh and acidic enough without having unripe fruit making it moreso.
  8. garymc

    2,4-D the struggle is real.

    I usually get hit with 2,4-D or dicamba in late May or early June and by the end of June my vines have recovered. This year it happened again later in the summer and they just resumed somewhat normal growth a couple of weeks ago. Some are behind in their maturation and all of them have a lot...
  9. garymc

    Yeast Comparison [EC-1118 vs 71B-1122]

    There was no update after backsweetening. Did that have no effect?
  10. garymc

    Topping off

    I think I have 11 gallon jugs that will take an airlocked stopper, a couple that are 2.5 or 3 quarts, a half gallon, some 1.5 liter wine bottles, and regular 750ml wine bottles that I use exactly as you described. But I also usually have some corked bottles that have sediment, so I use those...
  11. garymc

    Just Curious

    WOW! So, when I read .992 for 2 or 3 days, it could be .988 or .996 in reality. Jeez O Pete! That's huge! You know what that means? It means I should be writing some other number down! I'm surprised I haven't gotten alcohol poisoning or something.
  12. garymc

    What to do with pomace?

    Compost bin for mine. Usually in the winter, but sometimes I get fruit flies. Burying the fresh stuff in the rest of the compost tends to reduce the fly problem. As far as the seeds go, I have muscadines coming up in some flower beds and other places. I let one grow and it gave me a new variety...
  13. garymc

    Elderberry Wine (berry)

    1. You don't say what your finishing sg is, but if it was stuck and there was a lot of sugar left, it would taste sweet, so I think it finished. 2. 1.100 sg starting will give you a lot of alcohol if it finishes below 1.000. A lot of alcohol will make it taste harsh. No changing that except...
  14. garymc

    unconventional country wine style

    "i have settled on my fav's, apple/pear blend, blackberry, blackberry/elderberry mix, strawberry, sour cherry, , apple, peach, skeeter pee port, i have several sargents yellow crab apples bushes i use kinda like a tanning, for a popping finish" Does this mean muscadines didn't make the cut for...
  15. garymc

    All in One Degassing Question

    When you rack, don't rack from one carboy to another sitting right next to it. Have the full one on the floor and the new one up on a table or counter, so the vacuum is lifting the wine. It will have to pull harder to lift it up to an elevated carboy.
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