Recent content by wildhair

Wine Making Talk

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  1. wildhair

    A huge thank you to you all

    Oh, it needed way more than 2 or 3 seconds. Good info to know on the quality side, especially on the whites. This is a dark deep red from black raspberries. Like I said - this is the first time I've ever had a wine smell like this. It was fix it or dump it, and I'm glad I was able to fix it.
  2. wildhair

    Cucumber Wine?

    I think it turned out nice. My wife - not a fan. She made that face a kid makes when they bite into rhubarb for the first time. LOL Very chilled, it has a light cucumber taste, clean, fresh with a little basil note. I added some lime basil in the secondary. Tied some up in a mesh cloth &...
  3. wildhair

    Poll for those knowledgeable on methods to eliminate H2S, comments please.

    I'll let ya know when it's in the bottles. LOL
  4. wildhair

    Poll for those knowledgeable on methods to eliminate H2S, comments please.

    Every bit of food you eat that you don't grow yourself is a chemistry experiment. Go to a restaurant? You have no idea where the food came from, how it was handled, what was sprayed on it, and who may have sneezed on it. Did the waiter wash his hands after he went to the bathroom? I worry...
  5. wildhair

    A huge thank you to you all

    I read that in a couple posts - I'll put that on the "next time I get to town list" - I may pick some up. I needed to degas it anyway, judging by the amount of foam that got whipped up.
  6. wildhair

    Poll for those knowledgeable on methods to eliminate H2S, comments please.

    LOL And how many bottles would I have drink in a day to get a "copper overdose" ? Likely it would be the quantity of alcohol making me barf, not the copper. I guess I just like to live dangerously! I don't wear a helmet when I ride my bike either!!
  7. wildhair

    A huge thank you to you all

    Thanks, I read the entire post - I'd do it again anyway, if the need ever arises again. Maybe if I drank my black raspberry wine that came into contact with copper all day, every day - maybe the teensy bit of copper might have a cumulative effect. More likely, my liver would give out first.
  8. wildhair

    Poll for those knowledgeable on methods to eliminate H2S, comments please.

    This was the first time I ran into the "rotten egg" smell in any of my wines. I'll have to go back and look at the yeast I used in this black raspberry - think it was RC-212 - to see if that may have been a factor. I used the splash racking, didn't help much. Then whipped it up with a whisk...
  9. wildhair

    A huge thank you to you all

    My thanks to all that take their time to contribute your knowledge and experience here. To make a short story long - I had a 5 gal batch of black raspberry that smelled "off" - sulfur, rotten egg like when I racked it the 2nd time. Not good. Taste seemed OK, but - that smell was horrible...
  10. wildhair

    Goji Berry

    I've managed to pick and freeze 8# so far - enough for a 2 gal batch I think.
  11. wildhair

    Acid blend and tannin

    The old recipes I've looked at have called for a "cup of strong tea" -= per gallon, I believe. How strong is "strong"? Not sure. Most of these old "recipes" were not exactly science. It was based on the knowledge and experience of the winemaker and what he/she had on hand. I posted a copy...
  12. wildhair

    Acid blend and tannin

    The correct amount of acidity is what give a wine a "balanced" taste. Acid blend is blend of citric, tartaric and malic acid. Too much acid and the wine is tart and sour. Too little and it's flat, flabby and dull. Tannin acts as a preservative and is made from grape tannin - a natural...
  13. wildhair

    Potassium Metabisulfite - required?

    I suspected that I may have not typed it quite right. I think the supfite may have been a bit high because even after a week of no fermentation - there was no "off" taste or order. Nothing unwanted had up residence. This was also the first time I did NOT bag the rhubarb and wondered if that...
  14. wildhair

    Potassium Metabisulfite - required?

    I didn't think the peptic enzyme would hurt the yeast, but it's always recommended to add it 12 hrs. after the kmeta, so.......... I wasn't sure. Thanks for clearing it up. Good point on the cold not killing the yeast. I will continue using the k-meta at the start-up. Appreciated.
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