Recent content by twoyappydawgsbrewery

Just signed up, would like the Cellar Classic Winemaker's Trio 18 L Wine Kit if chosen. Thanks Home Brew Supply and Winemakingtalk.com

Bump, one more day to enter. Better hurry to get your entry in.

First off, Mods, if this isn't allowed here, please forgive me. I'm new here. Secondly, just wanted to share this news about an electric capsulator giveaway I ran across. Thought you fine folks here would like to know about it. Worth $180.00 http://www.barleynvine.com/cagi.html

Barley and Vine in Stockbridge Ga is taking orders as well, in store pick up only. http://www.barleynvine.com/caju.html

I know that in the beer brewing side, if making anything with peaches, use same amount of apricots as the peaches to pull the peach flavor through.

Jet Jockey, nope did not use any acid additives. Only used what was listed as the recipe on the original page. Only variances were using pineapple juice, Lavilin 1122 yeast and used 2# blackberries, 24 oz each raspberries & blueberries and 1# peaches.

OK, I racked the DB again to get it off the sediment from the clarifying agent. It appears that it isn't spoilage that I'm tasting. I will give it another week to see if it improves. Has a great looking color.

Have not back sweetened yet, waiting for it to clear out mostly. I'm familiar with dryness in wines, just not sure about the sour notes I'm picking up. Will keep updated.

Yes, that was how I racked it, using the splash method. I will rack it today and leave it in a carboy for a week or two and taste. I should mention that I have already sorbates, didn't want it to go any lower that the .0998. Started at 1.072. Thanks for the input and help.

I degassed with my spoon as the directions indicated during the fermentation process. Also while the transfer occurred, it got a good bit of agitation to dislodge the co2. It has always had an sour smell during the fermentation but the taste was OK at the first couple days. Really didn't taste...

I have degassed a great bit prior to the clarifier and when adding the clarifier I stirred a good bit also the get it mixed well and to try to degass a little more. I used a large can of pineapple juice, 45oz I think it was. I have heard a few bad things about using pineapple juice, like it...

I think I have messed up my first batch of DB. I used pineapple juice instead of the lemon juice as I was looking for a tropical berry wine for spring time. Yesterday I racked from the fermenter into the carboy to add my clarifier (Superkleer). As I was finishing the final pouch of superkleer...

I have a quick question, which may have been answered within the 25 pages already, forgive me. When starting everything, but before pitching yeast, I noticed in the directions that there were no camden tablets used. Did I overlook something or should I or not use about 5 crushed & dissolved...