Recent content by larlad

Well , all I can say is if you have arthritis as bad as I it might be handy. It might help with not having to grit your teeth when you squeeze something.

Yep, you were right , I got up this morning and it was going full force, in fact the towel was rounded up like raising homemade bread. My begin sg was 1.092. The only problem I see is I may have added a couple of pints too much water to begin with as the ferment pail is to full. Good thing I had...

I started a batch of strawberry wine this afternoon, 5 gallons and I added the yeast and nothing started fermenting. I have never had this problem before, I waited a couple of hours and decided that maybe the yeast wasnt any good so I added another pkg . It boubled a few times and looks now like...

I pulled the must bag up and I have 31/2 gallons of liquid without squeezing the bag, about 4gal level in the fermenter. Are you saying I could add more? I have about 40 or 50 quarts in the freezer yet. I get a lot of juiced out of a quart. soooo shld I add more??

I forget to tell you, the last SG reading I had looked to be 1.085, then 1.084 then 1.082. I think that is when the top of the sg meter was going bad and the darn paper inside was moving around...not sure, I hate to add more sugar as I think I am close. ...........I think in the future I might...

Thanks Tom, I will do that. I had some frozen wild blue berries left from 08 vacum packed, 10lbs . So what the heck I thought I would try another 3 gal batch. I was rasing the sg to the 1.080 that you suggested I should have done for the last batch, only problem I was adding just a bit of sugar...

I saw some where that you could apply campden 12 hrs after the other ingredients, is that a truism ...

I added the pectic, acidblend , energizer, and campden 8:30pm last night. I just put the lid on loose , did not apply air lock

Are you saying that I can add it 8 or 9 hrs early?

I was wondering if it will hurt anything to wait 36hrs before adding yeast to my fruit must , as I started some last night but wont be able to be around to add the yeast for another 12 hrs at the least?

I just looked in the freezer, looks like I may start another batch as I got some wild blueberries ,enough from 2008 to do another 3 gallons.

I will try that today, that is after my wife gets done making the Wild Blueberry Pie she is working on right now! I will work on that during the super bowl tomorrow. Sounds like a plan , I will try your method. If this works, my bottle , colour, and label my turn out better then my first try...

What is the best way to get the heat shrink foils to work, I tried a couple and the result was wrinkles ect ect...was trying to get a better look.