Recent content by offthehipevents

I will say that the Butterfly Pea Flower wine I made was much better when I made it the second time. I tripled the amount of the flowers and doubled the acid. It has a much more complex flavor and also I love the color!

I make so many wines now that naming has become a favorite part of the process. I make all my wines names after wizarding world references. I will firstly name them creatively and then sometimes I will add an ingredient description. For example "you're just as sane as I am" is carrot cake or...

Here in Buffalo NY. I've been snowed in for days now. They just got a plow through our street and I started digging my car out. Woke up with an upper respiratory infection. Now I'm in bed sick till further notice. Just another Buffalo winter. But this weekend it's supposed to get up in the 50...

I dislike alot of things about winter. Shorter days and longer periods of darkness. Wind chill factor when its windy; it makes 32 degrees feel like -15 some days. And patches of ice both on the roads and on sidewalks. I always land on my a$$ at least once every winter😭

Yes I rack from primary to carboy after a week and then again at least 2 times during secondary fermentation. But I've rarely checked the SG during racking times. I'm hesitant to do so because of wine loss. The instructions I've always read say to not pour wine back after measuring. Both the...

See the book I am used to using never explained it that way to me so this is very insightful. It's an older book and in the hydrometer chapter the author gave an example of how to read the SG but not what it meant in depth. Then said not to worry too much about that scale for now and began...

I might not have. I've always struggled with reading the specific gravity side. I have tried different hydrometers thinking the scale would be written differently on them. I tend to use the percent of potential alcohol side more because on my hydrometer that is the easiest side to read. Each...

It wasn't necessary. The dried flowers I bought had the tiniest bit of green on them so I just processed as they were

By day I'm a Custom Framer. But hobby wise I am all over the place. In my spare time I draw, and paint. Sculpting has taken a backseat to working with resin. I also like old world arts like book binding, spinning wool, weaving, leather working, and paper making. For relaxation I enjoy reading...

I some times wipe it off with a damp paper towel

For my own ginger wine I grated the fresh root after removing the skin. The only other thing I added was the juice of 2 blood oranges, and 3 lbs sugar. The usual chems acid blend , tannin, yeast nutrient, pectic enzyme and yeast

If you haven't tried yarrow wine yet...that could also be interesting. It has a lovely aroma and tastes good to me. Almost minty pine like. I gave up the property when I gave up the husband. That was one of the things on my list to try but never got around to it. I'm saving up for a new property...

How are you co.bating the natural oil in the almonds? Doesnt that ruin the wine? I've always been told to avoid oils of any type so the wine doesnt get any rancid off flavors.

I grew some watermelon once from a variety called black diamond that was perfectly sweet. I didnt realize until that moment the amount of flavor we were giving up just because retailers dont like the seeds. Grocery store watermelon will never be the same after that. Also I would highly...

I went for it a few years back and I wasn't dissapointed. Sadly I only have one bottle left and this year I didnt find any good tasting squash to repeat the recipie.