Recent content by Shortround

And Steve aka Vacuumpumpman, is the best to work with. You can’t go wrong

I’m like a lot of folks here. The only way the AIO won’t pay for itself is if you only make one batch and never come back. But I’ll just bet, that if you get it right away, you’ll never leave winemaking. I sure wish I would have been able to get mine sooner! It is so easy to bottle and degas is...

Pulled up the truck-clamp and understood now. Makes sense. got it on the country wine too. Never thought of it like that but your right.It does take a bit of sweetness to bring out that flavor

Dawg has great info hear. I never wanted to go that high, but it seems time to just use all of it. I even have a ball lock keg that I could put it in for storage. That seems like a great idea. Hey Dawg what do you mean by this regarding your stainless steel kegs: "I'm fixing to have try clamps...

No worries there. Not far behind at 55. I hadn’t heard of them waiting that long for their elderberry, but maybe that’s why it was so good. I’ve never tried the SPP. I’ll have to give that one a shot. I don’t think I have ever tried the elderly at 5lb per gallon either, but that will be next!

that should say “older folks”!!! Not in a negative way...I have fond memories. What do you think about using Lavlin BM 4x4 for the elderberry?

Hounddawg - I saw in another post that you back-sweeten to 1.040 for all your elderberry wines. Does that include the blackberry elderberry? Also, how do you handle the elderberry goo issue? I remember all the old gold did elderberry wine when I was a kid. I’m not a youngster anymore and wish...

Wow. I’m game for that. What yeast would you use?

I have probably 30 lbs of elderberries from her the last few years that I want to work on

GARYMC - can you share your “port style” elderberry recipe?

Thank you for posting that. How much did you add?

All good. I’m super excited to see how this turns out. I may try a plum port next just for something different

No fortification yet. Still stepping with addictions of sugar. It smells fantastic. I think the malt really brought out or added to the raspberry aroma.

I just made a 3.25 gal raspberry port that started out at 1.090 SG. After 7 days it was surprisingly 1.000 so I started adding small amounts until it stalls before fortifying with Everclear 190 proof. I saw in a recipe to add barley malt so at this point I added 8 oz light barley malt with 1lb...

Steve - I just want you to know that I received the pump last week. After overthinking and over-analyzing the simplicity of it, I made the decision to get on with it and test it out. Amazed. After again shocked by the simplicity and ease of use, I set out to rack a carboy...I didn't stop...