Recent content by Texas Jim

I apologize, I wrote incorrectly. The SG is 1.010, just barely past 1.000.

Two things: 1- to see if the yeast has gone bad and 2- if it has not, use it to restart the grape juice batch.

I bought a packet of DADY yeast to learn with. I started with a 96 ounce bottle of Welch's grape juice in a gallon glass jug. Two cups of sugar syrup, two grams of DADY and an air lock. Ran great for 11 days, got up to 16% and stopped. I made a small batch of ambient temp bottled water, a table...

That's a good explanation, Sir. I understand the mechanics of that. Thank you much.

I came back to say I had saved the link to Jack Keller's files, but forgot to look there. Went right to it. Unfortunately, the preserves I was hoping to use is commercially mfg'd. and full of rat poison and rocket fuel.

Looking for a peach preserves wine recipe. Can't find one here or on the 'net. I have a coupla' jars of peach preserves that are beatin' down the door of 'best by' and would love to try my hand at making a wine with it. Thanks, fellas! Tx-J

I have searched 'batch feeding' and found nothing in the way of a recipe or tutorial. Could I get one of you gentlemen to explain this to me in layman's terms? Much appreciated. Tx-J

A local guy my age says he's been making wine for years. I paid a visit to him yesterday to pick his brain. He's got two wine recipe books, but has misplaced one. He says he can't try any new recipes because he can't verify anything in the book he has because he doesn't have the other book to...

18%, huh? A man after my heart! I'd love to sit down to a table with him, pull the top off a cold one and just let it go where it goes.

I had to look up the cactus pear. Down here, we call 'em prickly pear. I've got two big sets in molasses tubs, one on either side of the boardwalk approaching my front porch.

I am compelled to say this seems to be a very friendly bunch. I very much appreciate that. I'm 69, not 19 and I so much enjoy conversations with mature adults. I thank each and every one of you for your responses and kindness. I'm startin' to feel like I can take off my boots and hat in here.

Disregarding the ABV, Port just has a very particular flavor that I really enjoy. I like it very cold. I have two liters of Everclear on hand now. I use it to raise the proof of my bourbon from 80P to 100P. The higher P brings out the flavor. Enjoying one as I write this. Having spent five...

I won't ever be looking for an ABV higher than 20. Many years ago I did, but I don't do that anymore.

I've got two hyds left over from many moons ago. One is a 0 to 20 and is labeled as being calibrated at 60*F. I filled my beaker with bottled water and eased the hyd in. It parked at 1.000, dead on. I stuck a calibrated digitherm in it and it showed 71.6&F. I checked the temp with two other...