Recent content by ozzie

I've got a capper from my beer-making gear. Any problem with using an oxygen absorbing cap when bottling a sparkling pear cider in a Martinelli bottle? Anybody tried capping their wine in one?

Hey wyogal - I'm from the same neck of the woods. I picked a ton of chokecherries over at Palisades/Alpine area last fall. Didn't know what to do with them all, and started out with a 3 gallon batch of wine. I went through all the steps from picking to fermenting it out really dry. I...

Sorry can't be much help in terms of the malolactic fermentation question. I'm thinking of making my own rhubarb wine. I've got more than I know what to do with, but I've always been disappointed in the color of mine when making pies/crisps, etc. I get green stalks, almost never any red...

After voting and getting the poll results, I'd have to say I agree, and the 15% women might even be generous. I've just gotten into making wine, and have been to a few classes, asked around a lot, hung out at the local brew store, etc. So I've run into about 20-25 people who make...

Making my second batch of wine ever. Terry Garey's "Liquid Sunshine" which is a carrot/apricot/orange wine. I've got in in the secondary fermenter now, looks okay, airlock giving off a nice champagne yeasty smell. But at primary fermentation, I added the yeast dry out of the package, and it...

I made my first batch of wine on a total whim. Never made wine/beer before this batch of chokecherry wine. I was scouting a turkey hunting spot, and got into a huge patch of the chokecherries, not really sure why I even picked so many. Anyway, looked online for what to do with them, and...