Recent content by Monica

I'm thinking of cutting back the sugar or changing the yeast. I'd really like to get a lower alc content.

Yay! Glad you like it! I can't drink it anymore, which sucks. I was racking it while I wasn't feeling so hot and now every time I smell it my belly isn't too happy. Don't worry, I didn't contaminate it while I was sick. It turned out to be a neurological disorder so at least its not...

Sorry I was gone for awhile. I ended up getting sick and being admitted to the hospital for a week :( Anyway ~ I leave the cinn sticks in until I rack it into the carboy. It does smell great, doesn't it?!?! :d

Darren, I haven't ever had it last longer than 2 months. Our friends love it! My first batch I bottled in beer bottles. Big mistake. My husband and his buddies thought that they could consume it at the same pace/quantity that they drink beer. Lets just say that it turned into a long weekend for...

Thanks for letting me know! It does sound like a fun class and I'll be looking into it this spring. Did you see that they offer other classes too? I live in Lancaster so for me it is the closest wine school around. I'd like to look into the Enology program I think I saw there. Cheers!:b

I was also thinking of going to the Wine School Of Philly. I looked into and wasn't sure I felt like fighting traffic on 95. If you did or do go will you let me know what you think?

I stated in the first post that the cherry cider came out gross. I have now changed my mind! I started 2 more 5 gallon batches awhile ago because everyone else liked it. I'm not sure what is different (I noticed that my local home brew store started carrying different cinnamon sticks at the time...

I'm sure it will still end up tasting great! It's the perfect wine to share with guests that get really annoying when they drink too much!

Here is my apple cider recipe. I have had lots of luck with it and it has caused many forgotten nights! 5 - gallons of apple cider. (no preservatives but pasteurized is ok) 10 lbs of sugar 12 - cinnamon sticks 1tsp wine tannin 4tsp acid blend 2 - teaspoons of yeast nutrient 1 pack of...

I'm also new to the forum, but I too am a female. My hubby has absolutely nothing to do with my hobby unless I need the the buckets lifted or my finished product drank. He is very helpful in the drinking process!!:p

I think your wine sounds amazing and I reeeealy wish I could have some shipped here to PA!! Good luck with it!

Yeah, I'm dreading the 2 year wait!! I have no patience which is why I like making cider!! 6-8 weeks and it's done!! LOL!! I have to hide my wine from myself so I can forget about, I know, I have issues......:dg

Thanks for all the info. I did see the other thread about 10 mins after I asked my question. I don't think I'll add the cinnamon either. I put cinnamon in my cider and I think it is too strong. I should have an open fermentation bucket next week!

Thanks! I will let you know how it goes. Every recipe I found was for 1 gal and I wasn't sure how to adjust the ingredients. This helps a lot!

I am thinking about starting a pumpkin wine. Libbys brand canned pumpkin has no preservetives in it so I think I might use this. The only issue is that I'm not sure how much to use for a 6 gallon batch. Any thoughts or ideas? Thanks!