Quantcast

Recent content by Ken914

Wine Making Talk

Help Support Wine Making Talk:

  1. K

    Pear Melomel Recipe?

    It's been a while since I updated this thread. I've been rather miserly with this wine, but I can say it's the only one that has ALWAYS elicited a positive response from folks. I started a new batch today. The only thing I'm changing is not steam juicing the fruit. We'll see how it goes. :)
  2. K

    blending to adjust ph

    I have a question about proper proportions when blending. I have about 10g of strawberry wine that is measuring 3.3-3.4 ph. It's very tart. I did not check the ph of the must before fermentation. My fault. There is enough fruit in the freezer to make about 3g of strawberry. I'm thinking I...
  3. K

    Banana Kiwi - recipe check please?

    It's been almost two years since I tried this recipe. After a couple of months in the carboy, it was an interesting wine with almost a chardonnay taste. After racking a few times, I decided to let it age. Something happened during the next 18 months or so. I went to sample the wine tonight...
  4. K

    Alabama wine makers?

    Outside of Huntsville.
  5. K

    Alabama wine makers?

    Checking in!
  6. K

    Fav Apple Cyser recipe?

    My fall honey flow is about over. I robbed the hives before they could collect too much goldenrod nectar. After robbing the hives, I have an abundance of honey in the kitchen. I'm grateful it's far more than I will use for cooking until the spring harvest. :h Does anyone have a favorite...
  7. K

    Pear Melomel Recipe?

    GTS, I thought I answered this before... but I guess not. Sorry for leaving you hanging. I fermented until dry... then backsweetened to taste using honey. If I pull a bottle, should I take a SG reading for you? -K9
  8. K

    Pear Melomel Recipe?

    It's darker than I would have expected a pear to be, yes. Not as dark as JOAM, though. I think your choice in honey will really have an effect on this wine. The honey I used last year was from the cotton harvest last summer. Very light, very sweet. If I had used a pungent wildflower honey...
  9. K

    Pear Melomel Recipe?

    A quick "after action report" on the pear melomel. It's become the wine of choice for my friends, despite it being so young. Of the five gallons I made, I have about a case left. I'm going to put a case in long-term storage. :) I think this recipe could go a number of different ways...
  10. K

    Strawberry Wine Disaster!

    I agree with Cindy. It's far too early to call your creation a disaster. I have strawberry wine that's been aging in a carboy for 15 months. Learn from your new wine and be sure to enjoy it. This hobby is supposed to be fun. :)
  11. K

    Pear Melomel Recipe?

    A steam juicer is like a triple-boiler with a catch pan & drain hose. Fruit is steamed to extract juice and the juice drains into another container. Check out this thread: http://www.winemakingtalk.com/forum/f71/steam-juice-extracti-n-19975/ There are a number of different steam juicers...
  12. K

    Joes ancient orange mead

    I bottled mine tonight after 10 months in the carboy. I got 12 bottles out of a 3g recipe. When I consider loss from the fruit displacement, yeast, and other lees.... I think I'm happy with that. Perhaps a better winemaker could have squeezed another bottle out. It's certainly not an...
  13. K

    Pomegranate ph 2.9

    Okay... it's been 3 weeks. My pom wine has gone from 2.9 to 3.3. I racked it while cold and put it back in the fridge. Tomorrow, I'll start the process over again, by adding another dose of cream of tartar and see if I can get it up to 3.6.
  14. K

    Joes ancient orange mead

    1. Be sure you're getting real honey (see the post above about corn syrup blends). 2. With the cinnamon & clove flavor being so strong, I don't believe my palette isn't sophisticated enough to tell the difference. 3. Remember that buying honey locally is supports small business and keeps...
  15. K

    Pomegranate ph 2.9

    DJ, Thanks for the reply. I added Potassium Bicarbonate (3tsp) and then cold-crashed the wine with some creme of tartar. Will leave it there for 3 weeks. The instructions say to bottle the wine before it warms. Is that a must-do or can I rerack and let it bulk age? I can't keep the...
Top