Recent content by WinoNick

Lol!! ......

Couldn't wait any longer. It's good.

Well, here's an update. I ended up aging it in the carboy for a lot longer than planned...about 9 months. My airlock almost went dry at one point and I thought I ruined it. I tasted on 9/18/16 and it didn't seem like it went bad. So I added 1/4tsp kmeta and bottled. Also, I only added kmeta...

I've been following an extended schedule.... Except instead of 90 days, it's been aging in the carboy about 150 days. I haven't touched it in that time. I'm about to bottle. Do you think I'll need to degass?

Winexpert vintners reserve Gewurtztraminer. Start to 4 months.

Clearing nicely

Racking onto the Hungarian oak cubes

37 ........

Started some dragons blood...

Just started my first batch of DB using the original recipe but using 9 lbs instead of 6 lbs of berries. And it took a whole 10 lb bag of sugar, 21.5 cups. The added berries raised the must really close to the top, within a couple inches. I ended up taking about a quart or 2 out after taking...

Thanks Will. I went searching for some of the triple berry blend. No one around me seems to carry it. I can buy individual bags of the berries though. Anyone know the approximate ratios of each?

So I'm going to start my first dragons blood this weekend. Is the original triple berry recipe in the attached pdf the up to date recipe? Or is there an improved one? Saw a few people mention 1.5 lb fruit per gallon. Thanks

So far so good. Though the co2 is strong with this one.

That sounds good. Curious how it turns out

Yup sure does. A bag of what looks like grape jam. It's in the mesh bag at the bottom of the bucket already. I'm waiting 12 hours before I put the yeast in so I can get a more accurate gravity reading.