Recent content by jagreek

Yea exactly, I am well aware that its illegal to sell wine without being licensed, I am asking what kind of licenses are needed to be legal.

I was curious if there was anyone that has some more information or has sold their own fruit wines before. Very small production (about 50cs) and I want to legally sell to friends, family etc. I live in Sonoma County so if anyone knows any local laws that would be helpful before I go in to talk...

What kind of fruit is it? Each yeast will have different effects on different varieties of fruits (grapes). EC1118 is a good all purpose yeast and is very vigorous so you fermentation will not be likely to stop (probably one of the big reasons they put this yeast in kits). Also your SG will...

Very interesting, I wasn't able to find any other recipes for a Banana flower wine. As for oxidization I would just take extra precautions to prevent splashing, head space, etc. to lower air exposure and the Campden will help too so you should be fine. Very intriguing, I will definitely stay posted.

Thanks Stressbaby, I found a local seller who has the trees for sale and says he has his own planted so will let me check out the fruit for a 1 gallon batch. Funnily enough when I was searching for plants to bring into California it seemed to be the age or height which restricted bringing them...

It doesn't seen like its aging the wine rather just pulling down charged particles with the magnet (tannins are negatively charges particles and can be affected by magnets too) For checking what your wine may be like aged, a lot of places here in the Russian River will heat the wine for a few...

Thanks for the feedback guys, I'll be starting a couple batches soon a logging them on the forum. I'll be doing a cuties wine (not the mead, but a light wine), the Satsuma sounds promising and also the Hibiscus Orange sounds very good so I'll probably be trying something like that. Also a...

I have made a few now and really like the orange banana recipe #2 on Jack Keller's site which I slightly tweaked by adding 1/8 xtra banana to give slightly more body. Curious if anyone else has some other recipes that are predominantly orange, and also which orange you like to...

Thanks Rocky. I was hoping I wouldn't have to buy another carboy as I'm tight with funds right now, but your right it's definitely something good to have around. I'll probably go ahead and spend the money to pick one up today.

I used the Recipe from Jack Keller's website its the Orange wine #2 on the requested recipes page. Orange Wine Its turning out great and based on what I read this is a much better recipe as the bananas give a great body to the wine. Orange Wine (2) 8 medium-sized oranges 1 lb chopped or...

I have been searching the net and it seems I mixed up "pasteurized" with "preservatives" [Much more stable on the side of the table ;)]

I have heard that it can inhibit the yeast and not allow it to reach its full effectiveness. I'm using Epernay II by the way. (Yeah I hate the table as well unfortunately its the only space in my apt. that's available for all my wine gear. It's usually off to the side where it's flatter, but...

The abv is currently about +/- 4.6 or 1.035 sg, it started out on the 22nd at 17.5 abv or 1.128 sg. I'd just like to know how it may affect the taste of the wine or if it may cause some kind of other negative effect.

I have a batch of Orange wine which just finished primary ferment, racked it into a carboy and I have a lot of headspace. Curious if anyone knows if I can use Pasteurized OJ at this point since its done fermenting. I know you can't use it in the beginning but I'm not sure about after the ferment...

I have been stirring it now 3-4 times daily after adding the DAP and the smell has subsided a lot so I'm assuming it was the Brettanomyces mentioned. Thanks for the replies