Recent content by LA-BOY

Thanks Waldo, It has taken me just over 3 months to produce this hopefully masterpiece. My friends do know about it and as you already pointed out are licking there lips for a x-mas present of it. It tasted very good today before sweetening it so I am sure it's outcome will be good.I have plenty...

How long should I wait to bottle after sweetening my muscadine wine, I added the approprate K+ sorb. to prevent the possibility of referm. One week, two weeks, thanks for the help LA-BOY......BTW its snowing in louisiana, need snow chains or maybe a plow, HA!!!!!!!!!!!!!

Waldo, how much k-meta and sorbate do I put in it to stablize it. Its right at 3 gallons. Thanks for the help. I do not want to mess this batch up as I have quite a few people that want some of this. la-boy

On day 60 my sg is .990, It tastes a little dry and i would like to sweeten it up a little. This is a 3 gallon batch and is very clear, looks to be my best yet. The starting sg was 1.090. What is my aprox. abv. and When I add some sugar mixture to it, will it start to referment??? So how much...

well, tasting it, the wine seemed a little tart, this was during the second racking so I heated some water, added 1 cup of sugar dissolved it, let it cool and added it to my wine. This was about a 2-2.5 gallon batch. I also at the same time cooked down 2 lbs of fresh frozen blackberries to make...

My blackberry tastes very very mild. Here is the rundown, starting sg was .990 1st rack was 1.020, second rack I am not sure of the sg, but i did add a little sugar mix to sweeten it up alittle, I just forgot to check the sg. anyway I bottled it today and the sg was 1.040. This wine was started...

I cracked my first bottle at 40 days. I will put up a few to age and try it in a couple years.

Thanks, is there a time limit on when I can do this, do I have a couple of days or can I do it a week later. la-boy

ok I added the 3/4 tsp, k sorb., but as of yesterday I see no active ferm. the sg did go up after sweetening, about 1.000. f-pac, what is this and how do I make it. I did notice there was not a large flavor of blackberry so maybe I can add some flavor. thanks

my mistake on the lingo, I put 1/4 tsp of potassium sorbate, not k-meta.I will add another 1.25 tsps, this is about a 2 gallon batch. Also, I must of made a beginner mistake by sweetening before adding the k-sorb. How long should I wait next time before trying to sweeten. Being I did not add the...

My starting sg was 1.100, about ten days later I racked it over to the secondary with a sg of 1.020. I waited about 30 days racked it over again and the sg was .990. I did taste it and it seems to be alittle dry so I added 1.5 cups of sugar dissolved in water along with 2 crushed campden tabs...

We'll lets see, after working a kjillion hrs at work, baseball practice for the kids, refin. the house, cutting yards extra for fishing money, and a pile of other things. I forgot to buy a tube tester to check the sg of my blackberry. It is a 2-3 gallon batch in a 5 gallon carboy, so testing the...

I racked my blackberry over from it's primary ferm. on may 1st with a sg. of 1.020. What is my next step as far as racking/sweetining/ time line etc... This is a 3 gallon batch and I have already strained the pulp/seeds. It fermented like crazy, after I racked it over to the secondary. Thanks in...

It tasted likea semi-dry with a hint of sweetness, not too sweet, but just enough to give it a very good mellow goodness. I cannot wait to bottle it so I can re-taste it in a couple of weeks.... it's miller time La-boy

Thanks for the clarification I should be ok, as I put 3 crushed campden tabs diluted right after I racked, then a week later I put 2.25 tsp ofdiluted potass/meta/bisul, then tonight I added 1/4 tsp of the K-meta. I plan on bottling around the 5-6-7 of may. Thanks for the help. I also started my...