Recent content by mharrell

Has anybody attempted to make their on Grape Crusher/Press? Know where there are any plans? I have been looking for instructions/plans and have been unable to locate any. Why would I want to make one instead of buy it? The challenge!Edited by: mharrell

My wife and I went down to Sebring this past Sunday to pick some Muscadine grapes. When we returned home on Sunday evening, we crushed the grapes and while I was in the process of preparing the must I realized that I didn't have any yeast nutrient at the time I started the blueberry must. I had...

Well, we are making some progress. The SG is 1.045 down from 1.055 last weekend. So it has droped by .01 in a week. At this rate, this will be the longest fremenation I have had. Hopefully I will be able to rack to my carboy by next weekend. I have noted thatsince I have began really stirring...

I used Montrachet. Due to check SG tomorrow. Will post then to let all know. Thanks

The wine isa scratch wine from frozen blueberries. Temp is constant as my the temps here in the Space Coast have not started to drop that much at night. I have my room setup in my house just for my wine making and maintain a costant temp. Frementation is very slow. There is a small amount of...

Hippie, thanks for education on Sparkaloid. Back about3 months ago I made a Banana wine from scratch. I was wondering why it would not clear. I used the hot mix Sparkaloid. Didn't know there were 2 different types.

Actually started the yeast with an enegizer to begin with. I have read somewhere that I could use an aquarium stone and pump to airate and this might help. This may be my next step. By the way, will it have a negative effect if I racked at this point?

I started a batch of Blueberry Wine on August 15th. My batch is 3 gallons and the starting gravity was 1.09 with a room temp of 76 degrees. The instructions called for the racking to occur with the gravity reached 1.03. As of this weekend, the gravity had only dropped to 1.055. When I...