Recent content by JeffA

Thank you so much for this great link. I already have a lot of his recipes. However, having this PDF is awesome. Thanks again.

Here are 3 Muscadine recipes from Jack Keller's website. And yes, he is missed dearly.

Nice job. :try

The way I get it is simply by starting with more volume. If I am going to make 1 gallon of wine. I will actually start create my must with about a gallon and a quart.. You can then use the extra quart after racking to top off without watering it down.

I think 71b is a good choice for yeast. I personally like fermenting my wines dry and then back sweetening with the same juice I used to make the wine. The benefit from this? It is easier to ferment dry then control the amount of sweetness added to it rather then calculating a higher SG and hope...

I have never made strawberry wine with the caps on but would think it may ad a little bitterness to the wine. It doesn't take much time at all to slice them off with a paring knife.

Hello to you Bridgeview, For starters it is great to hear of someone who wishes to do this. However, know that operating a vineyard is entirely different from operating a winery. They are two completely different occupations. Even so much that if you were to be working on a degree for it, you...

Looks like a great cheap way to keep your fermenter warm. Unfortunately, it's a good way to lose color and taste from a red wine also. Light will rob your wine of its color and change its outcome taste. That's why they say cover your carboy with a brown paper sack or put it somewhere OUT of the...

Michael; If I use a recipe that I have never made before I will FOLLOW the recipe. Don't stray from what it says. The outcome will tell you if the recipe is good or not. After all, if your not going to follow it the very first time why use it? If it is worthy of a second making, then you can...

Welcome to the forum. I'm still kind of new here too but would be willing to help out with what and when I can. I will point out that so many people don't realize when you add fruit to your honey it is no longer considered mead. Don't worry, even seasoned wine makers still just call it mead. The...

Almost dead center. Decatur

Mostly rehydrating the yeast speeds up the fermentation reaction time (makes it start quicker). However, rehydrating the yeast first also has some benefit to having less of a shock to the yeast. Makes them happy as it was told to me once. And best results come from happy yeast. Another good use...

From what I have learned about bulk (carboy) aging vs bottle is that most home wine makers do not filter their wines, me included. You can look at a carboy all day long and think it is outstandingly clear. So you bottle it. Then you come back six or nine months later to get a bottle and share...

Cheers all. I'm new here but not real new at wine making. I've been making wines since 2010. It started with a challenge issued by my wife and daughter. The single grape vine we had in our yard was usually used to make grape jelly. I really really don't like grape jelly. One day when I told my...