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larlad
Last Activity:
Jun 10, 2015
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Occupation:
Retired IET OpMgr

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larlad

Junior

larlad was last seen:
Jun 10, 2015
    1. Tom
      Tom
      18# will do 3 gal.
      3 gal water
      sugar to 1.085
      ck TA
      nutrient
      Cote des Blancs yeast
      Put fruit in straining bag. add Pectic Enzyme, wait 24hrs then add yeast

      You cant stop fermentation so let it go dry and get parsons square to figure how to make it a port. Wade has better info for ports.
    2. Tom
      Tom
      Oh yea.. Love the label
    3. Tom
      Tom
      Glad it came out. When you are ready start a thread before you do anything. I used 6# of blueberry per ONE gal.
      Trick is get starting gravity @ 1.085 (around 10%) and backsweeten and add simple syrup if needed.
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    Occupation:
    Retired IET OpMgr
    Bowhunting, Black Powder hunting,Fishing,Photograpy, Camping and hanging out with my wife.
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