Recent content by rebelwalker1

I am cheap so I did this to save some money. I also have not made any wine for the past 10 years so my carboys have not been used for a while this is getting them back into use. So any contaminants that may present will go into this cheaper batch. Then I will make some wine with taste to it and...

Has anybody tried stretching the Vinters best puree? The recipe calls for 4 gal of water added to the 1 gal of puree. I have just made a batch of Cherry using 10 lbs sugar, 1/2 gal puree, and rest water to fill 5 gals. I did two of these from the 1 gal of puree. I do not know how much flavor I...

I think I am back on track now with my wine. The real thing that I did not do was stir oxygen into the must. The electric blanket idea saved me some money because I already had one I was not using.

That is what I thought now that the carboys are at 75 degrees there is constant bubbles coming out of the airlock so the sg should be dropping at a better rate now. I did not have open primarys until now I started making wine again after 10 years of not doing it. I had some 5 gal water jugs...

Vitners puree will start at 1.077 for 10% but I added 10 lbs sugar to bring it up to 1.13. My yeast is good for 16% but if there is sugar left over when the yeast dies I will not have to back sweeten it.

Vintners Best Blackberry Puree no solids in the carboy. yeast nutrient and yeast and campden tabs are all you have to add besides water.

Lalvin EC 1116 yes they are airlocked that is the bubbles I am talking about. I now have the electric blanket at its lowest setting and it is holding at 75 degrees inside the blanket tent.

After two weeks my Blackberry went from 1.13 to only 1.10 that is too slow for me. But thanks for the advice.

My bubblers were bubbling too slow. I checked the temperature in my basement and it was only 62. I wrapped six 5 gal carboys with an electric blanket and brought the carboy temp up to 75. Now they are all bubbling like crazy like they should be.