Recent content by Wannabe

Count me in please

I started by squeezing as much juice as possible from frozen pears and then added pectic enzyme and left it for 24 hours before pitching the yeast. I did add the Bentonite at the same time as the yeast. It has started to ferment so I guess we'll see what happens. No matter how you cut it...

I've never done a kit so that's good to know. I've been trying to make country wines and they do seem to take forever to clear. I recently read about Bentonite but the bag I bought did not have any directions on it. It was easy to find instructions on mixing it up but when to add it was a...

I've read that Bentonite can be added before, during and after fermentation. After reading this article I'm thinking of trying adding it at the start of fermentation. Just wondering when others prefer to add it and why. Any suggestions and advice would be appreciated...

Survey completed Thanks

I have a pumpkin that has been in the primary for about a week. Still thicker than usual despite having put the pumpkin in mesh. It seems to have stopped at 1.02 despite adding more nutrient, keeping it warm and stirring. I'm considering the "water wine" process. What amount would you...

Thanks for the advice. Knew I could count on you

I am going to be making a batch of rhubarb wine and I am also going to make a batch of strawberry wine. My intent was to make two seperate batches and bottle some of each but also bottle some of them blended. I'm also considering making a batch with both strawberry and rhubarb fermented...

Did you use one from the recipe section here or was it one of your own that you might be willing to post? A number of posts indicate that strawberry can be tricky and that you should use a LOT of berries

I don't think the boiling your sap would have been the problem. I took 12 gallons of sap and boiled it down to 2 gallons so it was a very light maple syrup. My must didn't get thick like you describe. It worked out well and is now in the secondary.

Sorry. You are correct. I was very interested in his question and my mind just went racing. Didn't mean to carried away

Wonderful suggestion.

I've been doing a lot of surfing looking at recipes lately. I have come across a couple of them that call for a small amount of salt, ie 1 tsp per 6 gallon. Since most recipes do not call for it, I know it's not necessary. Anyone have any thoughts on what it might be for or what it might...

What would be the difference between Maple Porter and Maple Wine? Porter is a term I haven't heard before If I'm reading this thread correctly, the intend is to add water to the syrup until you get the correct sg and then proceed. And, that would be only add water if necessary so...

Two cats (Bear and Orion) who are rescues that have adapted to life as housecats and are doing what they do best. The dog, Tippy, is really the king of our castle