Recent content by Hunt

Tonight its just some simple sloppy joes.

Hey all I just gave my first batch of red plum wine a taste test a week after back sweetening and I just about did a back flip with the results. It was wonderful. I left it just a little tart but its not over powering. it looks a lot like a rose wine in color. Now the trick is doing it again...

Im ready to bottle my second batch of pee today but when i tasted it i noticed it had a very strong smell acid like smell. it tastes great, dead on with what im looking for. I dont get a single off flavor so im wondering if its safe to bottle or if there is something i should do first.

The starting gravity was 1.050 now it's 1.012 the recipe sheet called for 1.016 the temp is 72 degrees. All that was used was 7 lbs of liquid extract for 5 gal

I am making my first beer in well over 4 years and i am trying to remember when its ready to add priming sugar and how much sugar to add. The directions are rather vague on this part of the process Its a hefewizen made from only LME. Right now its been in secondary for about 2 weeks and im...

Meaning adding the sorbet to prevent secondary fermintation.

I have a banana wine thats been bulk aging for about 3 months now and today i took a small sample of it for tasting. The banana flavor is comming out rather nice but there is also a very strong bitter taste that I think could be corrected with a little sugar. The trouble is I can not remember if...

Also should i stabilize the wine before adding the chocolate

The cherry wine is ready to go into secondary today. I wanted to confirm how much chocolate to add to the secondary. I read 1 bar per gallon. Each of the Lindt chocolate bars has 10 individual squares is each square considered a bar or is it all 10 squares equal one bar?

cool I thought you had to add the sorbet a week or so before adding the sugar to be sure the yeast was dead.

Hey all I went to add the potassium sorbet to my skeeter pee after fermentation but when i took off the cap i managed to spill it all over the floor. Go me. is it ok to put it in the carboy without it? I wont be able to get more sorbet till the first. would time take care of the existing yeast...

Those are the ones i was looking at but they were cocoa I think we have regular dark chocolate at my store Ill take a look. Next question is should I stabilize the wine before adding the chocolate during secondary so I dont have another fermentation or should I just add the chocolate in primary?

would any kind of dark chocolate work like a bakers chocolate or something like that? I was gonna use a bar of chocolate that was 85% Cocoa but im guessing thats a bad idea

I scored on some cherry concentrate today I picked up the equivalent of 120 lbs worth of cherries in concentrate form. Im thinking that should be enough to make 12 gallons of wine once all said and done. I have only one question before I get this going. Should I still use pectic enzyme even...

First of sorry if this is a repeat question. I'm using my phone and can not search the forum. I scored 30lbs of fresh plums got $10 and I want to make some plum wine but I'm out of pectic enzyme. I think I remember reading somewhere that you don't really need pectic enzyme if the fruit is...