Peace time vet here ,but my thanks for those that was in harms way. My salute to you all.
Did a craft show today ,was pretty good one. Now need to replenish inventory
for next show in two weeks. I am semi retired ?? Work part time...
I do wood turning on a lathe and try to sell at craft shows. I spent most of today doing it for a show first of Nov.
I had class this a.m. on...
I pore the lees into a jar(s) and put into fridge to settle out then pull the clear juice off the top. Use as a taster or topping off your batch....
First add was to get from start of 1.062 to 1.090 S.G. , then to finish at 1.012 semi sweet!!
I added 1 can (29 oz of Del Monte sliced peaches) along with the syrup, to use less sugar.
Pectic enzymes I used 2 1/2 teaspoons.
My notes on the tannin was left with a tannin 1/4 teaspoon ??. acid blend added 1 1/2 teaspoon per 3 1/2 gal.
So don't know if tannin was added....
Alexandra How long have you been fermenting your must? Do you have a hydrometer ?
I put mine into secondary at S.G. .996. Bulk aged for almost a...
Did a raspberry herbal tea wine using 32 teabags of Celestial Raspberry. Added a bag of 24 oz. frozen raspberries.
Came out very nice.
Back sweetened to 1.012 / semi-sweet.
Geek having driven up the mount Washington road, you know how steep it is. There use to be a bicycle race up it.
I don't know if they still do.
Yes on the mesh bag. For some reason my final s.g. never got below 1.000 ended up being 12% a.b.v.
I used (6) 64 oz. white-grape peach juice - Montrochet yeast - 29 oz. can Del Monte sliced peaches in heavy syrup - 2 1/2 Tsp pectin enzyme - 1...
I will have to second that !!
I use #9 with mine. The only thing I watch is getting the cork centered in corker.
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