Recent content by Kentuckyhomebrewer

Found this. Not for the timid, the mouth on these hillbilies.....well, its peanut butter wine.

Yes that was the question I was asking. Like I said I rarely need to backsweeten. I usually make my wines sweet to begin with. But in this instance I was making a test batch of pineapple/apple cider in a small 1 & 1/2 gallon batch. After a few days I stopped seeing activity in my airlock and...

Hey. I found that spreadsheet, and it is very useful, but can anyone please explain the math here so I can understand it without using the spreadsheet and calculate it myself? Any help is appreciated. I don't often have to backsweeten with more the half cup simple syrup tops so I've never had...

Lol, nah, I'm a Kentucky transplant. New York Italian from the 'burbs down here on the retirement plan lol. Wine is in the family tradition for me. I used to get a little glass on holidays as a kid and as an adult we drink it every night with dinner, whether it's spaghetti with meatballs or...

It's ok. I forgot to mention the filter sock in the original post so I can see why you said that. personally I've only had a problem with wine re-fermenting in the bottle when I bottled a gallon jug of Carlo Rossi into improperly sanitized bottles. The corks blew and I had a mess to clean up.

my method is a modified version of this guys method. when I started I watched countless youtube videos and read many webpages and this was that simplest method I found . I refined it with countless pieces of information from websites, fellow winemakers, and lots of experimentation. I...

I personally hate dry wine. my way works well for me. I start with a S.G. of 1.1 and end with 1.03 after 7 days that requires little to no back-sweetening to be drinkable. Your way I would be adding cups of syrup and may taste good after. seems pretty reliable to me. I never had a problem...

I've made over 50 batches with this method and have had no problem and it works every time. I simply gave this information for any help it may be. anyone is free to take it of leave it. Everyone seems to have their own method, and just because I have my own that works reliably for me doesn't...

The formula I use (and I don't remember where I found it) is (S.G. - F.G). x 131.25 example (1.1 - 1.03) = .07 x 131.25 = 9.1875% ABV

Hey, here's a brew log from my attempt with Pineapple wine. I made the mistake of letting the ABV get to high and had to back sweeten it to compensate for the overpowering alcohol flavor. What this log doesn't say is how I "brew" I pitch the yeast in straight from the pack and let the vessel...

I believe so, I degassed it and after clearing I let it mellow for a month before bottling and it created no pressure during that month. there was no noise like when you open a soda bottle or anything when I opened it up to back sweeten and bottle. It's completely still with no bubbles left that...

So a friend gave me a bunch of cantaloupes so of course I made wine. after fermenting and clearing and everything when it came time to bottle I gave it a taste test. The flavor was very mild, fortunately a little back sweetening help bring out the melon flavor but the smell is horrible. It...

I'd love to see your recipes for those 3. maybe try bentonite if the sparkloid doesn't work?

I should mention this program was written with Visual Basic .Net and only runs on PC

Unless I can find a mathematical formula for yeast fermentation, I'm calling the program done for now. Also, I'd be willing to have 1 or 2 beta testers. I would give these beta testers the program for free under 3 conditions. 1 - don't share it with anyone 2 - provide feedback 3 - write a short...