Search results

Check out the collection of "army worm wine" videos on youtube... it kind of looks green.. it kind of looks disgusting too.

Well.. I'm taking a guess even with all of the sugar that I added that I will still need to top it off with water..... if thats the case then it won't be 16% anymore... maybe closer 14 ? Hard to say... I'll post a few pics when I rack it. This time before I added the sugar I brought the...

Errrr, lol.. I meant, 1.120. It's been fermenting very well for the last few days.

Well, I just started the second Ridge kit that I had. Wasn't too interested in making it but figured what the heck, before it goes bad.. this time though, before sprinkling the yeast on I dumped in a whole LOT of sugar to bring the SG up to 1.200. Not too worried about topping it...

Scanning through a few supplier websites this evening and I ran across this and it has me wondering... I've been adding DAP (nutrient) and energizer to my wines right at the beginning (before sprinkling the yeast on top.) But, could that combo be TOXIC to the yeast ? I've never had any...

No threads on these carboys.

No, the instructions actually mention that you might wrap the end of the siphoning cane with a piece of panty hose to prevent chips from going into the carboy (which I did.) Nothing in the second or third step says anything about the chips.. (and the way they are worded it assumes there are...

Later tonight I'll measure the exact level to the neck the of the carboys I'm using... just to make sure that it's 23L .... *laugh* I've measured the plastic buckets to the exact point where 23L is but not the carboys..... Hmmmm, this has me wondering..

I was thinking that if I did go over the 23L mark I would add sugar, stir it up and remeasure until I found a level that would make up for the addition of water later on.... but .. in a way, this discussion shouldn't even be happening... the company that made this kit should have seen this...

That's the thing that gets me ... I didn't leave much liquid in that bucket. There was a little bit, but I tied up a piece of nylon panty hose on the end; to filter out the nasties.... I stuck the end of the siphon rack right into the bottom of the liquid until it started gurgling.. It...

Topping it off with a commercial wine is probably the wisest thing to do.... but, one of the reasons I make wine on my own is due to the cost of wine in this province of Canada... I think I'll buy a 750ml bottle of french red and top the rest off with water. (if I bought a 1.5 ltr bottle it...

Ya, it's 23 litres... what's really strange is that the plastic primary was filled up to 23 litres and what's in the carboy is all that I could siphon from the bucket (there was a little leftover but not much.) Here's a picture of the actual instructions,

Hey guys, this is the first kit I've tried and trying to make sure I get it right. I did as the instructions said and siphoned the wine into a carboy on day 7 and what I'm supposed to do now is leave it for 11 days.. Here's what it says Okay.. two issues here.. 1) it's been three days...

I've used the dutchmans fruitfly trap idea with good success. Just emptied out a wine bottle that had about 9 or 10 flies lying on the bottom.. started up a new bottle today and there's one already there. For the Canadians in the forums you can see the same principle being employed by Tim...

I know a lot of people won't even consider wine made from Welch's as "real" but I've been making it for a while now and its my favourite, even more than the kit wines. It all comes down to ones personal tastes. I didn't grow up drinking $20 bottles of french cabernet so I think that has a...

Measuring sugar levels in these fruit wines has me wondering about something. Even measuring with a hydrometer at the beginning isn't there still a lot of unreleased sugar in the fruit itself ? Just makes me wonder how accurate a gravity reading can be ?

Thanks for the suggestions guys. I have one troubling plastic bucket that will not leave its odor behind after using bleach and b-brite. Tomorrow I will bring finality to the issue with lighter fluid and a burning object.

i've bought a bunch of 23 litre plastic fermenting buckets from the local wine shop. For $2 what's not to like but often they just stink from the wine they made in them. I've rubbed down a few with sanitizing solution to no avail... would it be safe to soak these in B-Brite over night...

kind of like sour cream...its usually good to eat long past the expiry date. If there's green on top, just skim off a centimetre on top.