Recent content by jbullard1

Keep an eye out for Lady Merlot, I invited her and her husband over She has to be good people to be married to Griz :b

Well here we are 13 days later Fermentation seems to have stopped but will wait a while longer Thiefed out a small taste and WOW It is also clearing fast :D

Smurfe's words are true I bottled a Pear wine about 6 weeks ago that I thought was clear, now has a slight haze on the bottom of the bottle, nothing bad, but I just got in a hurry

The color has mellowed a little, that picture was taken just after straining out the flower heads and is real cloudy. The fermentation is slowing and is almost dry :D

Question for Luc about the wax Is this on processed store bought plums or is the wax natural on all plums? I have a plum tree that is loaded with young fruit i hope to convert into a wine when ripe

I know nothing of kit wines but "Time and Patience" are the essence of the wine I make :b

MadRiver I wish I could do a better job of describing the flavor. It is a very subtle and pleasant flavor, to me anyway. I have no idea what a "Good" or "Quality" wine is supposed to taste like I live in rural north Mississippi where bourbon, whiskeys, some Vodkas and commercial beers are the...

The flavor is hard for me to describe "pleasant" "different, but good" :D I'll keep you updated

And here it is in the secondary Already tastes good enough to drink :h It shocked me at the amount of color that came from the flowers

Well I'm 4 days into this and it smells fantastic, I also stole an ounce or so for a taste, I hope it maintains its character throughout the fermentation Maybe time to pick enough flowers for a 6 gallon batch

Thanks for the help This is a one gallon batch I added a campden tablet and used my hydrometer to get a sg of 1.080 I have added the yeast this morning lalvin 1116 And yes to the sugar My first wine was a strawberry from Jacks site and it is just now getting drinkable I'll keep you updated...

Never tasted Clover Wine before Tom I am very new to winemaking just started last fall making a concord juice redneck wine now I have a pear,sweet potato, white grape/peach, orange apple pineapple and a few others mellowing out

And should I add pectic enzyme? Jacks recipe doesn't call for it

Have any or you tried this/ What did you think of it? I have picked the flowers and am going to follow Jack Kellers directions

I have sort of gotten away from the modern firearms Yes I still have and carry a licensed ppd revolver but these are more my style now And I also hand make these little thingies from old lawn mower blades