Recent content by OldWino1

I made some with frozen welches. It looked like Kool aid but at 12% was not kool-aid

Use your restaurants friends I amassed close to 1000 bottles paid for 2 cases blue fore Rhine white

I have access to RJS kits I love them and dont worry if you go a little longer that 4 weeks to 5 and 7 for a 6 week kit. Its wine it likes tlc and that means time. Just wait until you get it in the bottle it will change after 6 mos. and get better

Yes if its corked with good quality and the temps dont go up and down and no sunlight it will keep. I have some fruit wine thats gettin up to 3.5 years I acutally bring it out for special ocations its so soomth and nice. I ferment my fruit wines to dry. Let them age to smooth ness dont need sugar.

welcome Tenn Vol. lot of whiskey heratage over there near nashville Jack and George distillerys pretty close.

Bet in 3 months you have another batch and 6 gal carboy this hobby is really kewl

oh baby i protect my portguese floor corker. once you use one you will not go back

isnt shine just wine made from corn with an extra step

Lonnie welcome to a very good hobby. And a good group of people. Newbie people are treated just as oldsters. Plus I have found that and OldWino can be taught new tricks from in here. Now that u have made some try to let them age before comsuming them up. The stuff does like being in a bottle for...

mine has a guage for potental acl. one for grix and one for SG. I follow the Potention and then ferment to th SG. the differnce indicates the acl in the wine. Lots of ferments to dry then i as you would add a little sweetner at bottling time. but very little it seems to get sweeter with time.

I usually make the fruit wines in 5 gal batches. I have also used bentonite and ichinglass like the kits. Let it age and they are mighty fine. I ferment to dry. no sugar added. I let the aging mellow it out. nectar in the glass. I get a kick out of the bottle being 2 years old with me and...

I am asking this question would some of the glyserin sweetner help out?

Ahhh yes what a pretty looking corner. Yes bubble bubble toil and no trouble. Thats what wine making is for me. and as always 1 carboy is just not enough .

i do RJ's You have to degass all of them Dont expect the carboy to degass it self.Dont take a chance Early on i had some issues with unwanted fizzies.

I like to add part of the f pack at first ferment and get acl to 10 to11 %. also make it to a 5 gal carboy. This after aging is pretty good for the ones that dont like fully bodied dry reds and whites. Hey they supply me with bottles I have to give them something they like.I have found the more...