Recent content by rucusworks

What is the recommended humidity range for storage?

I second this.

Would take some time grabbing a bottle from the bottom.

Very nice. I like the design.

Looks nice. You can add many more of those vertically in the future.

Thanks again for all your help. This forum has such great people and knowledge. I am definitely going to get another batch of DB going. It's so quick and easy.

Final product. What do you think of the new label?

Well, here is my unlabeled product. From pitched to bottled in only 20 days. I let it sit a few extra days after back sweetening. This is fantastic! Just amazed how quickly it cleared. Thank you to all who helped us in any way! ;) cheers

Thanks guys! Dave, I did get the pdf. I really appreciate it. I'll post the results of this batch in a few weeks as it progresses.

Thanks so much for the quick response. It just so happens I have banana. I'll do just that. What did you mean by adding nutrient in thirds? I'm excited to get making this one!

Question, I was planning to make my dragon blood tonight but I don't have anymore yeast energizer. I have the yeast nutrient though. Think it will be ok? Or should I hold off until I pick up energizer?

So I got home this evening, and the must has begun to ferment. Would you still dilute the original? I have everything to do it so I figured it couldn't hurt.

I'll do just that. Just curious if there is a simple way to calculate how much I would need to dilute it to obtain a 1.10.

Thanks Robie. Should I then continue to proceed with the must at 1.145 or should I divide it into two containers and cut it with water and concentrate? I understand kick starting the yeast but do you think my must has too much sugar to complete?

My wife and I started a wine last night. We are doing a apple mango passion fruit concentrate. We like things to be somewhat sweet. But we definitely over sweetened. Here is what we used: 4 gallon batch 12 frozen concentrate containers 8 lbs sugar 2.5 tsp yeast nutrient 3 tbsp liquid tannin...