Recent content by ROADRUNNER

Next time you make blackberry try adding a couple pounds of black cherry; really gives it body & taste! I make it all the time.

I'm gettin' older & just waiting for my back to give out. Have been looking for a carboy lifter and finally found something! Check out globalindustrial.com Do a search for Wesco Mini Winch Stacker 176 lb capacity $315 265 lb capacity $383 330 lb capacity $320 (strange)

Well, I made it and it's awful. If you like drinking your veggies, you'd like it. I think the rind took over the taste. Not bitter, but oh boy, do you know you're drinking a veggie. I did backsweeten a bit, didn't really need much. It's got that funky aftertaste that makes you roll your...

This will be my April Fools Wine! I was able to find some fresh honeydew; really meaty. I ended up with 10 lbs cukes & 5 lbs honeydew. SG needed a leg up so I've got 8 lbs of sugar in there to get it up to 1.088. Acidity was only 20% so I've got 10 tsp acid blend to get it to 50%; I can...

Wanting to make cucumber wine but nobody has been forthcoming w/ any info. This is a recipe I have concocted; tell me what you think. I wish I had honeydew available to add in. TX! 8-10 lbs cukes & 4 lbs pears Ginger 4 1/2 lbs sugar - maybe more depending on PA 4 tsp acid blend 2 tsp...

OK all you nay-sayers; I'm gonna make it anyway. I've done a little homework on measurements & here's what I've got. Wish I could find honeydew to mix in but have an alternative. This is for a 5 gal batch. 8-10 lbs cukes & 4 lbs pears Ginger 4 1/2 lbs sugar, maybe more - will have to ck...

I want to make this; figure it's close to the honeydew ginger wine I made. Have been ALL OVER the net w/ very little success. Here's what I've gleaned so far for a 5 gal batch. Does this look right to anyone? 8 lbs cukes 4 oranges 4 lemons ginger 14 c sugar water obviously 4 1/2 tsp...

Has anyone got a good recipe for lemoncello wine - I'm thinking if I can't find it I could use the grapefruit wine recipe & modify - I like the honey mead twist plus mint...any ideas?

I thought making a starter was a given. I make a lot of bread as well. Thanks for all the help! My next wine will be a gingered honeydew or pear.

OK, I'm an idiot. I doubled the amount of yeast in the recipe. I have two packets of montrache yeast in 3 gallons of blackberry wine. Whats gonna happen now? Grav went from 1.082 to .996 in 7 days. Do I need to rush out for more fruit? Wine is happy, but I'm not sure that I am.

OK - I just finished my peach wine and using the Pearson Square fotified with vodka - by the way, DONT use peach flavored vodka or any other flavor - Naaaasty. Good thing I didn't know 80 proof meant 40% alcohol so on the second trip to the liquor store I got plain vodka - the cheap stuff. I'm...

Thank you so much...I need to read more on winemaking.

My first batch of wine, peach. I'm hearing I should have been sulphiting all along whenever I racked off the wine...is this a major mistake? I did add the campden tablets in the beginning. I guess I've also not been leaving the wine on the dregs long enough; 2-3 days with a good inch or so...

What PA did you let your peach get to that you enjoyed? And do campden tablets really stabilize the wine? or should I go the bentonite route...

Peach wine batch Batch is 3 gallons - 8 lbs peaches, 4 cans pineapple, 2 cups OJ, 4.5 lbs sugar, 2 gal water, 1 champagne yeast, 1/2 tsp tannin, 2 tsp yeast nutrient, 1 campden tab - maybe it was 2, 1 tsp pectic enzyme. I've been topping off w/ water & sugar and just recently put a good...