Recent content by silverbullet07

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  1. silverbullet07

    Pear Wine

    As you cut up, add a tablespoon of lemon juice to the bowl to keep them from turning brown as you cut them up. Stir as you go In it.
  2. silverbullet07

    Pear Wine

    I would use the EC-1118. Are you going to freeze whole or cut up and freeze?
  3. silverbullet07

    Pear wine

    Not sure about that but I used a fine mesh bag to put all the pears in. This is a really fine mesh bag I use. https://www.amazon.com/gp/product/B07YD4ZMMR/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
  4. silverbullet07

    Frozen Concentrates

    My peach stopped at 1.006. It is dry not sweet at all. My blackberry and raspberry both stopped at 1.010.
  5. silverbullet07

    NEVER AGAIN ! This is "Black Raspberry" Flavored Concentrate? I don't think so!!!

    Just rack my Coloma peach today. Started in April 2021. Taste good. Looks clear. However I used 4 qts for 4.5 gals. in primary. After a couple racks I have 4 gals and a qt. aging. All of my Coloma concentrates or any concentrate I have used have not been fermenting below 1.010. four different...
  6. silverbullet07

    Blueberries

    I used this blueberry concentrate to back sweeten. Blueberry Concentrate for Brewers and Wine making It turned out very flavorful.
  7. silverbullet07

    Choosing between Lalvin EC-1118 or K1-V1116 ??

    I like this chart and ratings. Lalvin Yeast Profiles, Chart and Ratings I use 1118 for orchard Fruit and 1116 for berries.
  8. silverbullet07

    Blueberries

    This blueberry wine just keeps getting better. It is going on 11 months age now.
  9. silverbullet07

    sources for fruit juices and concentrates?

    I have used these concentrates. Tart Cherry Juice Concentrate | Fruit juice Purees for Brewing and…
  10. silverbullet07

    Cocoa nibs or Dutch chocolate

    well I added 1lb of nibs to 5 gal and a month went by. Seemed all the cocoa was extracted from the nut. I "may" taste a hint of chocolate. Defiantly not enough for it to really tell. I racked it off the nibs and will let it set for a couple months before deciding to add anymore or not. May just...
  11. silverbullet07

    Cocoa nibs or Dutch chocolate

    @Raptor99 Thanks. I am looking for a hint of chocolate on the back side. I would like to be able to smell it too. The Torani Chocolate Milano Syrup did really well but I would like to be able to get the chocolate in with out adding a lot of volume the syrup came with. It will be bulk aging...
  12. silverbullet07

    Cocoa nibs or Dutch chocolate

    What would be a good amount of nibs to add to raspberry? I am thinking 4oz-6oz to gallon?
  13. silverbullet07

    Cocoa nibs or Dutch chocolate

    Did you roast the nibs or just add raw?
  14. silverbullet07

    Cocoa nibs or Dutch chocolate

    I used Torani Chocolate Milano Syrup a couple weeks before bottling and it did excellent.
  15. silverbullet07

    Cocoa nibs or Dutch chocolate

    Getting ready to rack my raspberry wine and want it to age 3 months on chocolate. Should I use roasted nibs or Dutch cocoa powder? Seems it would be easier to use the nibs. For the Dutch cocoa powder, can I blend it up in wine to make a liquid mixture to add to the carboy if I chose to use it?
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