Recent content by mavisstwineco

Thanks James, big help as always. Now the only problem I face is that I may not have enough figs. :(

Figs are coming in and I was wondering if anyone has any info on wine from figs. I'm trying to find out (roughly) how many pounds per gallon and I'm curious if I need anything other than the usual kmeta and pectic enzyme etc. ill enjoy this glass of dragons blood while I wait. Ty

I'm making 3 gallons of joam. I'm wondering if there is any harm in doing primary in a bucket rather than a carboy like the recipe calls for?

Put some crown royal in mine.

Raisin canes stores their lemonade in those

Drop me a line if you make it to my neck of the woods we could trade wine and stories

And I actually live in breaux bridge lafayette is just an easier reference!

Yea I've got family from pecan island to Baton Rouge and every where in between. Been in south louisiana my whe life. Your not originally from Texas?

Lafayette sir!

I'm just glad my wife enjoys the wine. Living in Louisiana ain't bad either...200 gallons baby!!!

I used Camden its all good. I just cleared to early I suppose thanks for the help

I used insiglass to clear 6 gallons of dragons blood. Only problem is I forgot to degas. I splash racked it to a bucket and back to its carboy and it doesn't seem to be clearing too well, but the bubbles have subsided to almost none. the gravity has been stable at .997 for a week now. Is there...

No snowing effect... By the time I shocked the wine ferm was finished and the wine was clear. James and my experiments were for different reasons. His was for sediment reasons and mine was to make young wine better.. I can't say for sure that it worked because I have no control batch to taste.

http://www.idealog.co.nz/blog/2011/06/its-electric-how-age-wine-minutes-not-years I am not electrically inclined. My knowledge on the science of it is non-existent really.

I have read some studies on electricity and aging and made an educated decision to try it. I would use extreme caution when doing this. None of the studies are very definitive on introducing a current to the wine it self. This rapid aging can be done effectively through transferring the wine...