Recent content by YourCaptain

Very good question... I'm responding, not because I know the answer, but because I want a notification when you get the answer... Haha Come on seniors and moderators... Bestow on us thine wisdom.

Today I was asked if I wont make a pineapple and orange wine. I can't imagine the taste. Has anyone ever made it? Any ideas on the different quantities to use?

The SG of my bochet has sat at 1.030 for a month.... Is this normal?

You must understand, these guys have no instruments, or equipment... So alchohol percentage is unknown. The garlic mead... Well let's just say I won't make that anytime soon. As you lift the glass, you get a strong garlic smell. The taste is almost a it's smokey honey with a garlic...

One of the things I love about traveling is trying the local beverages. Right now I'm spending 3 weeks in Ghana, and must say it's very interesting. A very local drink is home made palm wine. I've asked a local to take me to the elder in the next village to show me how they make it. So far...

I'll be sitting with almost a similar problem. I have 6 wines in secondary and go off to Ghana next week for nearly a month. They not exactly ready to be racked yet. Should I go ahead and rack it anyways before I go?

Hahaha. Ok. I debottled and checked the SG... It sat at 1.060! What was strange though is despite it tasting strong of alcohol, my alcohol meter read less than 0... Is that even possible? I must note that I used both fresh pineapple juice and inert sugar to sweeten it. On the upside, it tastes...

I don't know what I would do without you guys. I think this forum is awesome! Back to the carboy they go.

I think this was the problem... the booklet I used was for a "quick n easy guide". The more I read on the forum, the more I realized there's nothing quick about the process of wine making. The booklet is a guide to make wine from buying the fruit to bottling in 1 month. Guess tonight I'm...

Hey Steve The ingredient I use came labeled as "stabilizer". I assume it will be Potassium Sorbate. I'm at work now so don't have the recipe in front of me. But if I remember right, it was 4ml for 4.5l wine.

But it was not gassy when I bottled it? Did they just develop? How do I know I have degassed enough? Is there a way to tell?

Ok... So when I started my journey into fruit wine making (March 2013), all I had to go by was a recipe booklet with a timeline - no instrumentation. So for my first 5 batches (Peach, Pineapple, Mango, Apple/Pear, & Banana) I did not have a hydrometer. The booklet advised that once there are...

Thanks for link. Unfortunately, as I can't get glass carboys I use plastic bottles and therefore, no matter how much I want the allinonepump, I can't use it or any other vaccum pump. That said, I think gravity systems would be best, as I currently make 5 liter batches, soon moving to 20 liters...

Very ignorant question from the newbie - are wine filtration systems different to water ones? What is the difference? What is a good system for a beginner?

I had the same problem with my ginger wine. When I removed the mash including the raisins, it started fermenting again. It's now fermenting away in the secondary very happy. But it did nothing while those raisins were in there.