Recent content by Trooper307

There is Malic Acid in Muscadine grapes. This is what I found from a test on the muscadine grapes: Tartaric acid was the predominant acid in Muscadine grapes. Average tartaric acid content of 0.37 g/100 g, isocitric acid content of 0.11 g/100 g, and Malic acid content of 0.21 g/100 g. These...

growing Magnolia, noble, and carlos. Magnolia are really good and sweet Sent from my SAMSUNG-SM-N920A using Wine Making mobile app

Would love the Winexpert World Vineyard Pink Moscato Wine Kit. Will make a sparkling wine out of it. I have ordered from your company multiple times. Got the stickers to prove it. Lol. Since I love making sparkling wine I would love for you to carry some 26mm bidules, some champagne foils...

Pump it up. Pump pump and away.

Hello fellow wine makers. I have been making wine for over a year now and decided to try my hand at a cherry wine using juice and not the actual fruit. I have included a photo of the juice I used. well I had 4 32oz bottles and added them to my primary fermenter, stirred them together then...

It will ferment dry. The SG is not that high. Also you are using 1118 yeast. It nay just take an extra day or two. Just let it ride.

thanks Thanks for the contest Austin. This was Interesting. Like the site also.

If it is in a primary fermenter bucket with no airlock. I would rack it to the carboy attach an airlock and it will be fine till you return.

http://homebrewacademy.com/yeast-washing

They are not. Thanks will get it changed.

Signed up. I have only made wines from fresh fruit here, never from a kit. We shall see. Thanks. This one sounds tasty. Winexpert™ World Vineyard California Moscato Wine Recipe Kit REC-KT-WNXPRT-WV-CALMSCT

I have checked the ph and acid levels in Dave's DB the first time I made a batch and the must was spot on. Since then when I make this recipe I do not test it unless I make changes to the original recipe like more berries or pineapple juice instead of lemon. If I make a wine from a recipe I...

So I am actually using 1.2 pounds per gallon since I make mine for a 5 gallon carboy not six. I will increase the fruit to 1.5 per gallon on the next batch and compare the difference. I am interested to know if anyone else has used RC-212 yeast with their DB? I have read that the yeast help...

Dark DB So here is my third batch of Dave's Dragon's Blood i have made but this time it seems a lot darker. Here were my changes" followed the recipe and made a 5 gallon batch. Mixed bentonite for 5 gal batch, let sit over night then added it to the must. 6 lbs frozen triple berry mix...

A fellow wine maker ask me to make a wine label for her based off of the look she wanted. This is what we came up with.