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  • I hope it's OK that I sent you a Living Social email for Minneapolis $40 worth of wine supplies for $20. I you decide to do it please go through that link.

    Thank you in advance,

    John Stefani
    Attempting to pee for the first time, i failed to fully read the directions and added campden tablets, should i just give the must 3 days and plenty of whopin to get'er out or am i done? also i see that you bottle many of your batches in beer bottles, how do you get the pressure to seal the cap since the yeast has been inacitvated? most brewers add a small amout of sugar in to get the yeast to do the job, does the pressure simply come from natural degassing?
    Hi I'm working on my first batch of skeeter pee my slurry died in the fridge so I made a 1 gallon batch of orange/pineapple&white grape wine with a sg of 1.07 using lalvin ec 1118. it's in full fermentation after 12 hours. but in your notes you said let it go for 5 days to a week before adding it to the batch. is this to give it time grow more yeast? Will it hurt the skeeter pee to sit for the 6 days without using camden on it?
    it is a rough batch done 2 1 good 1 sucked i guess you need to use alot of shugar and orange juice little lemon and a bunch of shugar
    I've never had luck with dandelion. I've made 2 batches and both sucked. I've made one that I liked,but it was a sour cherry with about 20% dandelion blend.
    I guess it depends on what you're looking for. I view caramel apple not as a flavor, but two distinct and separate flavors (like pie and ice cream). Any wine recipe would likely blend the two flavors (apple and caramel) and you'd get a taste that might be good, but if you served me a glass of it, I probably would never guess that's it's caramel apple. You'd be better off making a sour apple wine and use a caramel shooter to follow a gulp of wine. If you're just looking for a unique experiment, I'd say go for it.
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