Recent content by Jonboy6692.ja

Three to four months U supp ou se us not much difference. I've made wine since 1972. I would not argue.

Hello! I'm from Des Moines.

Let it clear on its own. Rack it next when the fermentation stops, then every 3 months after that. I've made rhubarb wine for decades.

Fermentation restarted after a couple hours.

I do not know finished SG.

Starting Specific gravity indicated 13% alcohol.

I did not check. I should.

I racked Mulberry wine from primary fermenter into secondary. The fermentation was dead on arrival in secondary fermenter. I got worried. Not one bubble went through fermentation lock. I tasted it. It fermented to dryness in the primary fermenter!! It was in primary for only 5 days.

I add one teaspoon of acid blend per gallon

Four cups of mulberries will be used to make a delicious pie.

I have not made that. Have you? I'm currently making Mulberry wine and raspberries are turning red in my area.

Cream of tartar is what settles out in crystal form on the bottom of the refrigerated jar.

Chuck, that green tar is terrible. Your primary fermenter will be stained forever but will do no harm.

I have mixed wild grapes with Welch's grape juice. It was delicious after 5 years.

I would day Elderberry wine is one of my favorites.