Recent content by onetoomany

any wine i have left over i dont toss out..1/2 gallon,750ml,350ml ,even mason jars i use them all..i only feel bad when i spill a drop:(

just for future reference put some must in a cup then measure it..

in parts of alaska alcohol is illegal..and they make what they call "home brew" out of water, sugar and yeast

if you think about grapes in a field..spiders, dust,bugs,small creatures,ect..what campden doesn't kill the alcohol will..everything just adds flavor:br

when you make wine of any kind you end up with sediment at the bottom of the carboy..when you rack to clear wine the slurry is what is left behind..thats what you would add your yeast nutrients,tannins,sugar,water,lemon juice,ect..and if you like mikes hard lemonade you will like skeeter...

i was just wondering if it was something in the cinammon sticks..that may have contaminated the must.

i did freeze them..and thaw them..this morning went and tasted it..i dont even want to waste the time..straight down the drain...going to stick to apples,pears,cherries and berries...and skeeter pee ...no persimmon,no maple,and no vegitables..but too each his own

i syphoned and ran the wine through a two foot xhalf inch copper pipe and let it pour into a clean carboy(full drop from top of carboy splashing as it hits the bottom)not gently..you want to mix air in the process .it saved my 5 gallon batch..:db

i beat my skeeter all day..not trying to brag:h

my apple cider smells like beer..but i think its the yeast nutrient...beer wine its all good..did you ferment the cinammon sticks with the cider?

just strained from primary ..and its a milky white..is this normal?i thought it would be orange..i did use ripe persimmons but of the pucker you up kind..i hope i dont end up with pucker wine:s