Recent content by kegmeister

ok so, I spent about 4 hours yesterday picking plums. I filled my wheelbarrow to overflowing and stopped. I took all those plums to work and froze them in the freezer overnight. This morning I spent an additional four hours mushing the pits out of the plums by hand and added the campden...

With a lot of fruit wines you end up with a lot of lees in the carboy, requiring you to rack many many times. Each time you rack you will loose some volume which you can replace with water or another wine. If you have an alcohol flavor to your wine topping with plain old water when topping off...

Here is what I have found with fruit wine. I'll use plum as a specific example. If I make a batch of plum wine with 6 pounds of fruit per gallon that is usually about 2/3 fruit 1/3 water and sugar. But I have tried it with more fruit and less water and more water and less fruit. The basic...

wonder if the wine will be done before the purple comes off his palms

you don't have a drinking problem, you run out of wine, then you have a problem

The vinegar beasties are pretty insidious, I don't make wine in the kitchen because I use alot of vinegar to cook and I'm just that paranoid. I'd say that once a plastic bucket or carboy has made vinegar i'd pitch it. I would heat sanitize any glass implements, put all your siphon parts...

sulfites can inhibit pectolase function, try to never add both at the same time. If it has enough alcohol you could try freezing it. get it to 28 F or so it shouldn't freeze but will probably help clear it. Don't attemt that in a glass carboy though, this is a good use for plastic.

Blueberries have small amounts of naturally occurring benzoate. a chemical used to inhibit yeast growth. Sugar is also a preservative in large amounts and will inhibit growth, that is why it is so essential in canned jellies. I think I would hydrate another package of yeast in a mix of 50%...

I would say your peach wine won't take as long as you think it will. I have a batch of apricot I started on July 30, it went through vigorous ferment in 5 days or so, secondary in another ten or twelve. (done meaning SG of .997). I just racked a few days ago, added some additional campden...

overdose on sulfites smells like eggs. can be remedied by time or aeration.

though you have already eaten it let me give you some professional chef advice (from Mario Batali) "If you have something you have no idea how to cook, wrap it up in something you do know how to cook and dump it in the deep frier"

well, last year I made one 5 gallon batch of plum wine from about 40 pounds, and 18 jars of plum jelly from approximately 30 more pounds. This year there are easily twice that many plums still on the tree. In addition 2 weeks ago three medium branches broke off of the tree, laden with...

toasted Ciabatta bun - chewy, wont sog out or fall apart guacamole- 100% avocado, garlic, lime, jalapeno, salt and pepper Barbeque sauce loaded with porter- bitter beer compliments sweet BBQ well pepper jack cheese, 2 slices- extra fat is essential bround bison chuck- grind yourself...

When I had the chance to tour through Italy a few years ago with the wife I met a local restaurateur who made his own wine, cheese, and cured meats. He gave me a sample of a 5 year old pecorino (sheeps milk cheese) that had been aged wrapped in the skins from a pressing of brunello from the...

hdpe is the same thing they make PEX tubing for home plumbing out of. It is safe to drink out of according to the EPA(so was BPA for 20 years). However anyone who has a new home with PEX plumbing can tell you that their water definitely takes on a chemical smell and flavor, especially if it...