Recent content by lickermaker

that was supposed to be amylase enzymes. the guy at our local wine supply shop said they break down the starch in fruits to extract more natural sugars. I'm new to this and don't wanna be a sucker and put money in stuff i don't need to be using but at the same time i don't wanna pour out rotten...

o.k. here goes everything. please dont laugh, I am new and asking for help! what I sanitized everything then used five pounds of each fruit, juiced and strained through a cheesecloth bag added pectic enzyme and gluco amylace enzyme. Added water and suger to reach a sg of 1.085 and cooled then...

Well I have racked both into the secondary fermenters at a sg of 1.025 the raspberry is much clearer than the strawberry but it doesn't smell as good! I plan on letting then both continue in there untill i reach a sg of .99. are there any suggestions of other stuff i need to do or may not have...

Well I have racked both into the secondary fermenters at a sg of 1.025 the raspberry is much clearer than the strawberry but it doesn't smell as good! I plan on letting then both continue in there untill i reach a sg of .99. are there any suggestions of other stuff i need to do or may not have...

IM trying a strawberry 4 lbs and 2 lbs sugar. One tsp pectic enzyme and 1/2 tsp alfa and glucose anyplace enzymes and 118 yeasr

I used 3.5 grams per gallon or one half pack and both mine are fermenting well

Understood, my appologies. I've made many o extract beers from kits and currently working on an all grain. as far as wine making goes I am trying a strawberry and a raspberry fruit wine for starters. can anyone tell me more about the yeast nutrients or energizers and if i need them for a proper...

I live in arab,Al. near guntersville

Hello chris, from a fellow wine make and fellow alabamian! close neighbors maybe we could meet sometime

Hello people, and thank you for such an informative web site. I've been dipping my hand in the fermenting,brewing and distilling barrel for a few years now, but would say that I am still very new to many concepts. And eager to learn anything that is offered. never can have enough free advice...