Recent content by jaymason

Silly question is there a reason home made wine seems to effect more intense? My Apple kiwi strawberry is smooth and kicks in

My first 2 wines are bottled. The mango peach apple tastes great the apple kiwi strawberry is great as well it finished at .998 the mango peach finished at .990.they were both in secondary for 3 weeks

I am starting my 5 gal hard cider this weekend but sence I add sugar is it still considered cider or wine last years finished at 13%abv. Thanks Jay

Not sure if this is the correct place to ask. What is a fast wine to make something that would be done in say a few weeks to a month. I have some going but they are atill in secondary. I will be making some apple wine but i normally let that age a few months. Thank you abd jave a great weekend Jay

Thank you to all who replied. I will give it one more week in the jars then i will bottle and drink young and back sweeten if neeb be. Thank y'all again.

Good day. I am getting ready to start a dry hopped cider. What i would like to know is should i boil the bag before adding the hopps and adding it to my secondary? Also for one gallon how much hopps should i do? I am using mosaic hop pellets. Thank you Jay

This is a 2 gallon batch of Apple Peach,Mango started on 09/17 and I racked on 10/01/2020 the starting gravity was 1.090 and final was .990. 2 gallons of Langers juice 4 Lbs of white cane sugar and 1/2 package of V1-1116 yeast and one tea spoon of yeast nutrient. when it started it went nuts ...