Recent content by Winepig

Sorry Debbie, Life kinda' got in the way and I haven't been here for awhile. Here's the recipe I use: 1 gallon batch 6 cups of petals (No green, just petals) 2 lbs sugar 1 gallon water 8 oz raisins juice of1/2 lemon or 2+ TBLS Realemon 1/4 teaspoon yeast Disolve sugar in...

Thanks for the replies everyone. I'm an old fashioned (redneck) winemaker, so I don't have the instruments it takes for SG's & TA's. Your answers reinforced my thinking the 3 week soak was too long. I also talked to an old neighbor who said they threw grapes and all into the keg and let...

We had some leftover Concord grapes from jelly making today. I'm going to try this recipe from a recent thread: Homemade Dry Concord Grape Wine Recipe 1 gallon water 10 lbs Concord grapes 1 1/2 cups sugar 1 teaspoon yeast nutrient 1 package wine yeast Bring water and sugar to...

It'll be drinkable by Thanksgiving. It has kind of a long ferment but it clears fast when it's done.

I assume that's what it's in there for. It calls for the juice of half a lemon or 2 tbls of Realemon. We've used both without noticing a difference. It'll be great at Thanksgiving, better at Christmas..... ours usually disappears at New years. Tim

Dandelion Wine is what got me back into wine making a few years ago. My recipe steeps for three days and when I strain it into the secondary, it smells just like honey. Our's uses raisins and a shot of lemon juice. It comes out a little on the sweet side but we like it. We normally fall...

Thanks for the replies, I'll jack up the poundage a little bit. Hope it turns out, last weekend we racked and tasted almost everything from this Spring....... the Lilac was a little disappointing but everything else is on the right track. We have a new patch of black raspberries coming on...

I just wrap a dark bath towel around my big carboy and fasten the ends with clothes pins. It keeps the sunlight out and I can still leave it on the counter next to the sink in the utility room. Our basement stays cooler than the house and I've had bad luck in the past trying to ferment down...

OK, I've been reading up on strawberry wines and I'm concerned. All the recipes on Jack Kellers site call for 3 - 3 1/2 pounds of berries per gallon. Seems like I've seen alot of posts that say you need to use way more than that. Here's the recipe I was going to make: 3 lbs. fresh...

You ain't seen Redneck..... LOL. When I first started dabbling in wine making again, I didn't have any fancey smancey airlocks. I would put my one gallon jugs of future wine in five gallon buckets, and filled them with water up to the neck, then turned a glass jar over the tops so the...

Yes, very airtight. The lid has a good gasket and the gromet around the airlock fits better than I even thought it would. I was more concerned with the large area of the throat maybe causing trouble compared to the small neck of a carboy. Thanks for the quick reply. Tim

Due to a wet Spring, which led to too much time on my hands, we went a little crazy with our wine making volume. I'm out of carboys and being the tight-a$$ that I am, I don't want to buy any. Will this work for a secondary: My wife is just about done with strawberry jam and...

Looks like 3 of us....... I claim more pigs than grain though. Our fields around here are a little smaller and are usually surrounded with dark green corn & soybeans. We start cutting around the second week of July in this region. We grow Hard Red Winter, you guys plant in the fall too...

Along those lines...... I don't ship much wine, just a couple bottles to my brother in CA every year. I seal the bottle in a Food Saver vacuum bag before I put it in the box. I'm not as afraid of heat expansion as much as a cork just working out, or rough handling breaking a bottle. At...

Please keep us informed how this turns out. Sounds interesting. Tim