Recent content by Ozark Wolverine

Today I was at about 1.020 SG . . I took 1 liter out of the primary and started 1 gallon of hard cider . . I added 1/2 tsp Yeast Nutrient . . about an hour later it was roaring :)

winemaker81, That is an awesome idea! I will try this for the next batch. Thanks!

OK then . . . I started my batch of this back on the 21st. The only change I made was to use EC-1118 with a nutrient. pectic acid, tannin, acid blend. The yeast I used was about 3 years old refrigerated for most of that time. Oh, also I substituted Orange marmalade for the Lime. Temp of the must...

Thanks everyone for all the great replies. A lot of knowledge on this forum with great people willing to share. Thanks again!! :)

When I make my fruit wines (I'm a noob) trying to up my game now that I am retired) I heat about 3 or 4 gallons of water up to about 140 degrees F to dissolve my sugar in . . then I pour this right into the primary with my bagged fruit, then add all ingredients except the yeast, which I add 12...

I have always used a food processor to "process" my fruit a bit . . not a puree. but just to break it up a bit before putting it in a coarse mesh bag . . . Then reading Danger Dave's recipes . . he just puts the whole fruit in a fine nylon mesh bag and gives it a few squeezes . . Thoughts...

cmason we are in the Mountain Grove/Cabool area

Hello Folks. Recently moved from Chairman Cuomo's/Hochul's Peoples Republic of Central New Yorkistan to the Free Republic of Southern Missouri . . damn it's good to breath Free Air again. We bought a small farm here in the Ozarks where we plan to grow and produce stuff for the local Farmers...

Hello folks . . new here but not to winemaking. Gonna try this recipe with Lalvin EC-1118. Lime Marmalade is almost impossible to find here in the states so I will probably use Orange Marmalade.