Recent content by JezterVA

What's in the bottle next to it?

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Awesome!! I'm getting excited to get it started. Thank you.

That's awesome. I'm glad it turned out well. So how about that yeast? I'm planning on putting it in the bucket on Thursday.

I think this is the recipe that I'll use as well. I have 17 lbs in the freezer right now. I'll just halve it and go that way. How much yeast though? No one ver gives yeast measurements. Full packet? 2 full packets?

My batch that I made with the bread yeast has cleared and appears to be ready for bottling. The batch with the chamapgne yeast is still working. Does anyone know the alcohol content of this when finished after using the bread yeast?

What is the alcohol content of this using bread yeast? I just made two batches and waiting for it to cool to room temp. I'm thinking of using a champagne yeast for one and the bread yeast for the other. Thoughts? Oh, and I used raisins in one and craisins in the other.

I've heard of folks making jelly from dogwood berries and understand that it's very good. Has anyone heard of making dogwood berry wine?

Midwest Vintner - You're in the wine capital of MO!!! I grew up in Jeff City and will be moving back home in about 15 months.

You must be a navy girl then?? I spent many years there myself, but am currently residing up north, about an hour south of DC. Thanks for the warm welcome!!

Using this recipe, also from this site but substituting sour cherries and want a sweeter wine... Cherry Wine [Dry] (3) 8 lbs morello cherries 2-1/2 lbs sugar 1/2 tsp tannin 1 tsp pectic enzyme 7-1/4 pts water 1 tsp yeast nutrient Port wine yeast Bring water to boil. Meanwhile...

My quart of juice is from the same cherries that I'll be making the wine from. Gathered from the bowls that were used during the picking process. I'll be buying my equipment later this week and getting started soon. I've been reading the site nearly all day, and I fully realize that making...

I found my answer to the yeast question. I've been reading this forum for nearly 6 hours now and I can see that this is going be trouble. It was just as bad when I got into cigars and scotch. :-)

I have probably around nine to ten pounds of sour cherries in the freezer right now along with a quart jar of juice that I collected from last weekends picking activities. Will this be enough for a 6 gallon attempt? Should I go smaller? Also, while I was at the HBS the other day, I noticed...

Hi all!! I'm Steve from Virginia. I'm renting a house with a giant sour cherry tree in the backyard and have decided to buy some equipment and try my hand at wine making. My first question is in the fruit wine section.....please stop by and lend some advice to a rookie. :-)