Recent content by lovethepirk

I am racking today, it has been 13 days in primary. It's at 1.05, still bubbling as well.

Thanks for the replies I am in Naples FL. I was interested to see Pear wine. I have never thought of that. Elderberry and Strawberry do seem to be high up. I think I will try a strawberry next. I don't know where to get elderberries....I also heard something about elderberries being...

What would be the top 3 tasting fruit wines other than grapes? I ask b/c I am doing a blueberry and I would like to start another fruit wine. I have access to mangos here in south florida, but not sure if that will taste good. I am looking for some opinions on what people consider the...

Around 74 degrees. 25 pounds of blueberries. The bucket it pretty full. This is a 5 gallon batch and the water line is currently at 6.75 gallons(inch and a half from top) and the blueberries raised the water line to that level from 4.75 gallons. I figure the blueberries will release .5...

My recipe is here: http://www.winemakingtalk.com/forum/showthread.php?p=137910#post137910 I just punched down my blueberries and took a reading....I am at 1.02 after 9 full days of fermentation. Is that too long from a start of 1.085? Compared to my kits this has been a little longer and...

Blueberry wine recipe-5 gallons Primary bucket(probably 8 gallons if totally full to brim) 7lbs Fine White Sugar 1 liter of Red Grape Concentrate 1 Jumbo Nylon Straining Bag 18”x32” 5 campden tablets crushed 2.5 tsp. Acid Blend 2.5 tsp. Pectic Enzyme 3 tsp. Yeast Energizer 1 tsp. Grape Tannin...

i just started a 5 gallon batch of blueberry. One issue I have is I put 5 crushed campden tablets in the must to kill the wild yeast. I am seeing different reports of people using 1 tablet per gallon and 1/4tsp. I am pretty sure 5 tablets is more than 1tsp. Hope I am alright, I am going to...

Thank you!

Thanks, so if I am going to need 12-16 pounds of sugar, I should use about 8-10 pounds then add pe and after a 36 hrs dial in the appropriate SG?

When you smash the blueberries in the bag and add the sugar water you are looking for 1.085-1.095 let's say. My question is won't the pectic enzyme and the fact that the berries are sitting in the liquid extract more sugar into the must and raise your SG? Thanks

Thanks, I watched some videos and some people stomp on the grapes some use a plank of wood(2x4) or some use a press. Each of these seem unsanitary. Is this too early to worry about sanitization bc we are going to toss metabisulfite in there to kill all the bad bacteria? Thanks!

I am doing another Pinot kit and I am also doing a wheat beer :) I am wondering about real grapes though and have some questions: 1) If you use 100-100 pounds of grapes to do 6 gallons do you have to add any water? 2) Do you have to add any sugar 3) Can you be less sanitary when...

What is FoP??? Also if the temperature was around 80 deg f and your wine went to .992 in a week could you then rack and degas for 3 days then use fining agent for 3 days then drink a decent wine right then?

Can the wine get passed .990? And would you consider racking at .992?

I am reading that a good acid level in this blueberry wine is from .5% to .6%. You all agree?