Recent content by kyironrider

Nice. Very colorful

Just thought I would post another label.

Warning: drinking to much can burn your pencil. lol

Nice idea I like it

A tweak on someone's original recipe is NOT your recipe and not your right to rename it. I was raised to stand your ground when you are right. I think you should know what the dancing banana means.:db

This wine has a name from the the original maker. Use the name the original maker gave it or make your own wine and you can give it a name you like.. WHAT gives you the right to rename someone's recipe.

I have 6 gal ready to bottle. So 2744 + 6 = 2750

Being from southeast (rural) KY. I love the semi sweet fruits.... Blackberry, red raspberry are plentiful and are great. I also love peach and plum I also think cranberry is very good but I have a hard time getting it to ferment down. I back sweeten to 1.010.

Very good info....thanks very much.

Thanks guys, very helpful....

I have not used sparkolloid before. I have always let my fruit wines clear on there own, about 5 to 6 months. witch is best????

is pectin enzyme and pectic enzyme the same thing???? I ordered pectic enzyme and got pectin enzyme instead?

Ok 2656 + 11 =2667

What is wrong with honoring the original maker of a original recipe with the name he chose. So if you don't like the name come up with your own recipe for a wine and then you can make up your name. GET OVER IT.....

Thanks guys I have not started my sp yet. I plan to start a batch of peach this weekend to get my slurry. If I can't find a way to use nitrogen I will use co2 and will try to drink it up before it gets too fizzy. I'll let you know how it goes. It will be time to go camping soon here in KY and I...