Recent content by seaguy

I made 5 gal this summer and didn't care for it. Leaves an alum after - taste like not-ripe persimmon.

Lowes sells gromets. Look in the drawers where the nuts and bolts are. take an air lock with you so you get a good fit.

Hello. Just found this forum. seems nicely laid out. I am into fruit wines. Presently making Hawthorn (locally called Mayhaw) and pear. Considering Pindo since I have a free sorce. Can anyone describe it ?Most around here make Pindo jelly but I have heard it called the Wine Palm soooo

So far I have logged everything I have done on a legal pad. The 1st pear wine I started has been racked once and is clearing nicely. Started a batch of Hawthorn ( locally called Mayhaw - ripe in May ); ready to rack. Prepared 30lbs of more pears and froze - awaiting an order of chems and yeast...

After a little searching I found that this topic is nicely covered.

I am interested in record keeping methods. Would like to hear what some of you do to keep up with what you are doing. Notebooks? Software? I'm thinking a small notebook for each wine I've started but would like to hear what others do. I cannot rely on memory....

Hello to all. I am a noob to this and have 2 five gal buckets of free pears. Plan to make wine and was wondering if anyone here has tried a handcrank meat grinder ( feeding cored slices) for the primary. I am generally following Jack Keller's receipe.