Recent content by gaudet

Yeah Julie, what oak do you recommend for blackberry??

when you use a steam juicer, the spent pulp/skins can be collected (and frozen for later use) to use in the fermenter. Make sure to put it in a sanitized mesh bag. You can use the larger mesh bags for beer making that are washable. The pulp does get quite dense. I haven't used it in my...

Steaming has been good for me. I think I paid about $120 for my juicer. If you can the juice it will last a long time. It takes up less space then keeping it in your freezer. It will also alter the flavor of your fruit. But no more than if you were going to simmer it to aid in juice extraction...

Still bubbling as of this morning. I might make it to 18% after all (or pretty darn close)

Shockwave, I made blueberry wine and mead. Have only done a few batches. Maybe 24 gallons between the two. I get mine from an organic grower. It's a personal choice to wash or not. I did not wash any of them. I froze them. Then juice them with my steam juicer. Never had any off tastes or...

Also to keep up with the numbers. I started 6 gallons at SG 1.103, the sugar addition of 4# stepped it up to total SG 1.132, if it ferments dry that's a lovely 18%

Well that didn't go so well. I titrated according to directions. 15ml sample, 3 drops phenolthaline, drew up 10 ml of 0.2 NaOH. Added 1/2 ml at a time and no discernible color change. Pitched the sample cleaned the glass I was measuring in and added another 15 ml sample plus 15 ml water...

Racked to secondary this morning, it was at 1.012 and still going after adding the 4#'s sugar on the 9th..... Still need to titrate the acidity......bout to do that in a few minutes....

Yeah Deezil. I did add it two days ago and then air locked it. It's been bubbling away pretty good. Not as fast as I expected. Will take another reading tomorrow and see if I need to rack to carboy.

Bob1, Even if it doesn't fully ferment, it will help with my back sweetening.

SG this morning was 1.000, I'll have to say that was the fastest ferment I've ever had for that high a starting gravity. Guess I better get the extra sugar ready soon. Like now. Estimated ABV as it stands is 15.4%, adding 4 more pounds of sugar will get me to about 18.7% if the lalvin will...

Ok, I got the pectic enzyme in 3 days ago, had a little volcano and made a mess but it was contained. Lid is not sealed, I do plan to step feed it about 4 more pounds of sugar that should boost me up to close to 18%, if the yeast can handle it. Gonna check the sg tomorrow to see where it...

Sara, I need to get a bigger fermenter. But got too many oars in the water right now. About to start fermenting like mad again. Been doing home repairs and lack of time/space is not an issue anymore.

Been lurking. Haven't been doing much wine making. My Muscadines are in their fourth season. So I should be making some more in a few weeks.

Sara I do plan to fortify it. But I'm going to step feed it as well. Plan to add a little more sugar in a week. I don't know how much I'm going to shoot for as I haven't calculated it yet. I usually don't airlock it, but since I've used that yeast before I knew I was in for an eruption. Thanks...