Recent content by gotbags-10

Awesome thank you

I just picked up 3 gal of juice concentrate from glcc flavor. One each of blueberry,raspberry, blackberry. They produce concentrates on a large level for commercial wineries. Their is no water added, it's a 1+3 parts water concentrate. Their president told me it's as good if not better than...

I've purchased 5.5l wine bags before from homebrew heaven but they have been out forever. Does anyone know where I can get bags but not have to buy 250 of them?

Just racked out of primary. Stabilized but didn't add clearing agent yet. I'm going to back sweeten with frozen berry concentrate. Should I wait to clear after I add the concentrate? Didn't know if it would cloud it back up.

I've used Welche's frozen berry concentrate before

Ok so I have a batch of DB that is currently 3 weeks old. It's in a carboy and has been cleared. I'm ready to rack and sweeten. However I think I want to try an f-pac for some extra flavor this time. However after reading about them I should've added before clearing. My issue is I need this wine...

I did find some 1l PET bottles with caps for .35$

Getting a batch of Dragons Blood ready for a Fall break beach trip with some families. I was planning on taking the whole batch but I don't really wanna put 30 glass bottles in my car and deal with bringing them home. Is it possible to bottle in 2 liters? Then I could just toss them when I'm done.

So I just did a batch of all blackberry DB with 71-B. I really wanted a killer blackberry flavor so I got some of the blackberry concentrate from my LHBS that's made for beer or wine. BIG mistake! I even only used half the recommended amount. My DB now tastes like cough syrup. Bummer. Back to...

Does anyone ever check the ph of their must and attempt to bring it in range with other fruit wines?

I made a batch of white wine once from the seedless green grapes from the grocery. Worst wine I've ever had. YMMV

So just started an all blackberry batch. I used only 32 oz of lemon juice as some of the berries were kinda tart. I haven't pitched yeast yet. I have ec-118 which I normally use for DB. But I've ben reading up on blackberry wine and it seems most people use 71b-1122 which I also have. It seems...

Yup I've strained wine and beer through paint strainer bags when racking

If doing all blackberries should I drop some of the lemon juice due to be fact that those berries are so high in acid?

So blackberries are on mega sale right now. Anyone done an all blackberry DB?