Recent content by Nitasch

My first batch was a Chardonnay, bottling day, it tasted like a little wine and an oak tree. :d I opened a bottle a couple months later, and the powerful tree aftertaste has mellowed quite a bit. I plan on letting this one sit for another 8 months before trying it again...should be quite...

Are you referring to the one that is made in a plastic milk jug, honey, bread yeast, raisins, with a balloon on top? I thought about doing something like that, or one of the grape juice methods on you tube.....but I just could not imagine that it would be that simple to come up with a good...

I agree, great article Eddy! It is kind of my story, glad to know I am among the "normal" for home wine makers. I started with a kit....then another, then decided to take the training wheels off and take mead for a spin.... very cool, I will admit I am addicted to this hobby! Pretty...

Thank you Johann! Very informative.

:f Not really "normal" ......until you start making wine, then it is completely acceptable. :b Sounds like your batch is going just fine....I know the first one is like taking care of a new born...but with the kits, just follow the instructions, and you are going to have a nice batch in a...

Well, here we are over two weeks out, this batch was actively fermenting with the assistance of adding nutrients, and racked to the secondary over one week ago at an sg of 1.010.... The airlock activity is vigourous still, and my hydrometer dropped like a rock three days ago..so I have no...

:D I know exactly what you are talking about with the mini hurricane! I started a batch of raspberry mead in a carboy (loose berries, not in a nylon bag) a week ago...I was amazed at what goes on behind the scene in the primary...it is near violent at times. I racked it today to the...

bennyblanco, Your dad sounds like someone that has (had?) a wealth of information! I would love to sit with someone who has made wine like your father did (does?) without all the additives and precise measuring! Good luck on your batch...I am new to this hobby (obsession) to be of any...

**I searched this phrase "adding cinnamon to secondary" and the only post that pulled up was mine :D Here is my dillemma, I will be racking a batch of mead to the secondary tonight, I have tested it daily and added nutrients as recommended...and the sg is right about where it needs to be...

Thank you Malkore! I went back and forth on the tannnin to be honest with you. Most of the recipes I considered had tannin along with the acid blend and pectic acid. I cut out the acids since I wanted a sweeter outcome, but was pressed by the local brew supplier to at least include some...

Thank you again Wade! I will check it at the 6 or 7 day mark, or when it stops being as active, and do just that!

Thank you Luc, I started it on Saturday evening, and it started perking off gases about five hours later. I checked on it Sunday and there was a bubble rising in the airlock every two seconds, this AM, it is perking one almost every second. I used the Champaigne yeast since it was going...

Forgot to add this little factoid, the beginning SG reading at 72 degrees was 1.140, which was about where I thought it would be...

This weekend I bottled my first batch (Australian Chardonnay from kit) and racked the Red Zin into the secondary, and decided to try my hand at Mead. I know this is not a heavy mead forum, but I thought I would run the recipe by you all and see what you all think. I researched mead making...

I feel like a proud parent of a huge bottle of wine. (I know you all can relate) I am taking pictures each week, along with my notes.. This one is when I first racked to the secondary This is seven days later this one is kind of deceiving on the color because the wall...