Recent content by slowbrew

From the local grocery store. I'm not sure exactly where, my wife picked it up for me but I bet it's in the baking area or near the vanella extract.

Wowzers. Somebody get a carboey so we can contain all this knoweledge. Jensmith, nailed it with the orange backsweetening and sorbate/campton. Awesome stuff. Wineforfum, all questions answered. You guys rule. Here's the move in going to go with. [U]orange [U] is really the...

I'm with you dj, earlier in the tread I said that the wine is super Boring. there is no "orange" at all. It may as well be wine made from cotton fuzz. I am trying to infuse it with flavor by backsweetening . Sorbate kills the yeast? And you said add sorbate post clearing, prior to...

I also am a beer guy, I have a porter on tap and a German light on deck with a heffawisen on fermentation. The wine is for my wife, I have two going now, a five gal cranberry and the infernal demon pee.:: I like the idea of backsweetening with OJ. Any suggestions on consintrated vs ready to...

Ya, sorry, 1.095. Ma bad. ...Also, wtf is skeeter pee? and I'm interested in the lemon, what can I expect to gain from that and do you have any recipe suggestions?

sorry for the delayed response. My recipe was 45 oranges (about 12 lbs) 10lbs sugar 2 tsp tannin powder (farther breaks down enzymes) 4 tabs campden tabs (crushed to powder kills existing natural yeasts) water to 5 gallons. Stir vigorously, cover loosely and set aside 24-48hrs. Don't...

Alright y'all, collectively we (mostly you, I just did what you said) saved my cranberry wine. Now I need your help on extracts. I have an orange that is about 3 months along, I've racked it twice and it's clearing nicely. I have it at room temp in the North East, so currently about 70*F. I...

The yeast is homicidal! Bergman had great advice coupled with higher brewing temps. I did as suggested above and to date, about 8 days later gravity is at 1.002 PH is at a near perfect 3.4 ish on the tartaric scale and activity is still visable. Here's how I did it. coupled with bergmans...

Perfect. Thank

Bergmann, I've read many of your replies to other forums. Thanks for all the help you give. We in need, appreciate the advice.

Alright. I already discarded the Lee's, should I start another yeast and pitch it or should I just add the nutriant and move forward as you suggested? Thank you for the info, any help on what is a proper ph for a cranberry mush?

Hey all. I'm new, (hello) and working on a cranberry Wine from concentrate. I have read bunches of forums and can't quite discern an answer. Basically, having a fermenting issue. (Please, read on) What should a balanced cranberry wine ph be? and should / will that fluctuate ? I am...