Recent content by LaughingWaterWine

Have any of you tried Ckokecherry with Rubarb?

i kind of figured that was the case. thanks i'll start lookin' for next year.

GreginND.. I am wondering if you know where I can get frozen Marquette grapes. I am planning on planting this variety and would like to start working with it. thanks

Thanks WVMJ ... We tried a bottle on New Year's Eve and all agreed it tasted great just need time to get the apple flavors more roboust. So I left most of it at my second home and transported a couple home to try in the next month or two. For some reason I now have precipitate in the two bottles...

garymc, I just checked sg this am and not only is it going slow its slowing down!... Today its day 6 (1/3/14) and its at 1.063.

Thanks garymc for the comments. I have more questions. This is the fifth day since i pitched the yeast and the SG has been dropping by about .006 every day. I am now at 1.066. The temp has been at a constant 68-72 degrees and I have stirred it every day. Does this seem to be a normal rate of...

Thanks for the replies. I have stirred it once a day the last couple of days as I wanted to check the sg anyway. I now see why this should be stirred. The berries are caking on the top. sg down to 1.082 from1.090 in 48 hours.

Thanks for all the feedback. We racked it into a smaller carboy as suggested and left for a few days sg at about 1.000. Nothing more happened to decided to ad sorbate day later added Camden. Then waited a day and back sweetened to taste. Turned out great but seems to be a little short on...

I have just started a 5 gal batch of huckleberry wine as per recipe below and I am wondering if I should be stirring the must daily or not and what is gained by stirring? I see different recipes and some call for stirring ... some not. The must is fermenting vigorously at about 24hrs...

So does anyone use One Step?

no sulfites added. there was still good fermentation when I moved it to the carboy and I have an airlock on it so I thought it would be pretty much co2. It had appeared that the fermentation had stopped and judging from how clear it is I would think it has but apparently not. It does smell good...

Thanks I will try that. So is this normal?

Thanks for the reply guys. As I might have mentioned I have been gone and left the apple cyser to age. I think I have a problem as my daughter was back and took these pictures. I am guessing that this batch got contaminated, there should be no yeast at this point should there?

thank you for the reply... what I did was core the apples and put them thru a jucier so there was very little pulp, but there was some. I have not tried it yet I thought I would when I fine it again to clarify and age. I think I will do that in a week or two. I ll let you know when I do...

In october I started a batch of apple honey wine. recently I read an article that stated not to use a blender or juicer as it would add bitter skin and seed flavors to the wine. If this is true is there anything I can do correct this? It is now basically done fermenting and aging in a 6 gal carboy.