Recent content by jamesmrussell

yep, i have activity. its started the fermentation process. woohoo

ingredients: 3lb 1oz can of cherry puree 2lbs sugar 1-1/2 tsp. acid blend 1 tsp. yeast nutrient 1-1/2 lbs. sugar 1/2 tsp. pectic enzyme 1/4 tsp. grape tannin 1 gallon purified water Lalvin 71B-1122 yeast 1. added 1-1/2 tsp. acid blend, 1 tsp. yeast nutrient, 2-1/4 lbs. sugar, 1/2 tsp...

by filtering i mean i took it off the sediment and run it thru cheese cloth in a funnel. it also helped take alot of the sediment out as well. i cleaned the carboys out and put it back in to sit another month. i have thought about using honey in my next mulberry run. i have a neighbor, yes same...

i actually used super-kleer kc finings to help clear it up. after the second to last filtering, i added that in as per instructions. i let it sit for 1 month then filtered and bottled. as to my next batch, i already have the sweet cherry puree purchased so its my logical next project.

hi folks. as some of you might be aware, i started a batch of mulberry wine back in june. with great patience i finally bottled it this past weekend. I had trouble choosing how to back sweeten my batch and with a stroke of luck, i found a neighbor who had some mulberry juice that was frozen...

liquid sugar? hmm, ill have to look for that thank you.

thanks, i understand that i need to make sure the yeast doesnt start back up and have plans for that. the reason i am going to use global wine conditioner was because somewhere here it was recommended. not directly to me but in other threads. i have taken some pride in the fact i have not added...

hi folks. i posted back in june that i was starting a batch of mullberry wine. i am finally going to bottle it this weekend and i have a question about back sweeting it. i will be using Global wine conditioner. my sg is at .990 and i was wondering, will the conditioner chance the sg and if so...

i have a 2 gallon batch of mullberry wine that has been clearing for 3 months now. it is a juice only batch. my question is this, the instructions say to use super-kleer kc finings for a 5-6 gallon batch. should i measure total volume and divide by 3? also, how long to you wait to add the second...

anyone? truly need advice on this.

hi folks. i posted a few months ago about making a batch of mullberry wine from just juice. i am in the clearing phase as it has completed fermentation a few months ago. starting sg was 1.092, it stopped at .990. i have racked it off 4 times now and i am still getting some sediment. more like...

i have subscribed to the mailing list. the wine i would like to win is: Orchard Breezin' Strawberry Sensation 5.5 L Wine Kit REC-KT-OBRZ-STRWSENS-5-5L

i hope so. time will tell. one thing i have gotten even better at with making wine is patience.

yea, i did something stupid with my first one. i sanitized it and was shaking it dry and holding it by the thin neck. wont happen again. when i put the wine into my carboys, i noticed a vinegar smell at first but then quickly got the wine smell. is that normal?

got my hydrometer today, my SG is .990. seems it fermented faster than my previous 2 batches have. time to go into the carboys to clear up.