Recent content by StevenD55

Problem I have too....I always tell myself that I don’t need to mark the bottles because I’ll remember. I gave some bottles to my sister. She told me it was a great Merlot. I told her that if she wanted to call it Merlot, that was fine with me. But I didn’t make any wine from Merlot.

Sure are some neat labels on a lot of those bottles.

2015 I was given 230# of over-ripe Pinot Grigio very late in the year, like in November. As a result, even with minimal skin contact, it turned a little pink. So I made a rose’ with it blending in a few 20 pounds of Limburger. Left it totally dry. Cracked one open tonight. I like it. But...

Only in making mead. Fermentation can be slower. Add some yeast nutrient for the honey. Yeast does not metabolize honey as well without it.

My neighbor makes a good wine with Fosh. Should be worth a try. I doubt that the neighboring winery will be too concerned with you stealing their secrets unless you ask for some labels too. :b Get well!

Before passing away, I bought a book from the author Dr. Rombough. It’s a good reference overall. Dr. Rombough was kind enough to answer questions I’d send by email. I was sad to learn of his passing. But his work/website is still active. He wasn’t as strong on canopy management as is...

First time with mead. So nothing from prior runs. I did start in a bucket. I was a bit surprised at how thick the yeast layer was after fermentation. I lost more than expected. Live and learn I guess. At least it tastes ok for as young as it is. Thanks.

What do you use to top off a carboy after racking your mead?

I sort of went that route with some success, at lest in my opinion with other varieties. I limited the skin contact on the first batch and fermented that. I didn’t press anything though. Then I fermented the remaining skins and such in a second batch adding sugar and water to obtain a...

Nice day here. So I : Made up some venison jerky on the Traeger Pitched yeast on some beer wort Checked out the beehives to be sure they had food Rolled up a bunch of bird netting I was avoiding And pulled a hamstring for a finale....slipped on a wet step.

Pure CO2 is heavier than air, especially cold CO2. I suppose if wanted to try it without putting it in your carboy directly, you could let the gas flow in via a funnel at the mouth of the carboy. A vent tube for the air to escape might be helpful.

Thank you. You always seem to come thru for me.

Hi I made a batch of white wine from Aurore grapes that were given to me. Fermentation is all but complete and it was racked. The pH might be a little high at 3.6 for a white wine. What can I expect in aging? Should I oak it some? Is it a better dry wine or sweetened some? Can’t trust...

Thx.

Marquette is supposedly low acid. But I sure do hear a lot of discussion about acidity issues. Here is one reference on controlling acidity and sugar. Probably worth a try...