Recent content by Half Life

The 2 gallons finished with a SG of .994 ...dry,strong and clearing very nice after racking off the lee's so now we will let sit for awhile then rack again The method worked and have started on the other 2 gallons Not saying it's a great wine but at least it's drinkable now and I learned a...

You think just putting them in a microwave for a short cycle might help you out , chemicals are not always the only solution to things I don't use them so just saying , steaming them would be another consideration also

Back in December I made a 3 gallon batch of apple from concentrate , never took a SG reading on this batch and just dumped in a 10 lb bag of sugar and let it go , my yeast was premier Cuvee which is listed to 18 % so figured all would be good Well let's just say I was talked into doing this...

That is probably best information on these yet , yes they are not much plus the time and energy involved to harvest these just may not be worth the effort in the first place.........it is something I have been pondering but romantic notions of things sometimes cloud the facts Thanks for sharing...

Yes it makes good windbreak and row cover, just have to manage them as they seem invasive To bad no mention of wine , we will see later this year with that though

In the past 2 weeks have been doing searches and listened to some very fine replies to a couple of my posts Gone back over everything I made with the hydrometer and compared to my original notes In summary wound up with some very sorry batches of Kool-aid , everything is crystal clear as I...

Yes when they establish them self they sure spread over quite and area , they are a good hedgerow cover and sure do get thick I have been checking web sites for information about this plant as it seems like it quite a wonder of nature but for wine making I think rather limited because they are...

Sounds like you have a style that works for you so you can call that typical and be good with it So aging even the simple concentrates has some benefits then I like your post and sounds similar to what I will doing and probably many other are on the same page with you , you are more typical...

So I guess when a person is making batches from juice concentrates it's probably best not to expect much from trying to age the wine, would that be correct ?

I ate some last summer an they seemed OK but was not into making wine at that time so this year we will give a try , a very small berry so will have to pick quite a lot and get them before the birds do but we will certainly try something with them Half life

Yes I realize that keeping sterile is critical and we compensate for that with a food grade no rinse cleaner but many times boiling water is used depending on what I am doing , In canning if we don't do stuff right we can be in lot of trouble so I understand fundamentals of keeping things...

So perhaps what I am seeing then is De-gassing of the wine then and not really a fermentation correct ? I never really used the hydrometer after start up and it looks like a step that I ignored along the way, my thought was to just let it sit until the bubbles stop and no more air lock cycling...

Well I don't disagree with you and thought the whole process was odd myself , kind of the reason I originally started posting in the first place , I appreciate your constructive thoughts

I did not decide primary fermentation was over just following a procedure to get the wine off the lees The steps were to get out of primary vessel after 10 days and then rack again when lees started to settle in the secondary vessel ( 1 gallon Jugs )

Thanks