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Wine Making Talk

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    Post a Meme, any Meme! (no politics)

    I’m super into maps. Just wanted to share the most complete 3D topographical map of Kansas I’ve ever seen.
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    Post a Meme, any Meme! (no politics)

    Legitimately just went to amazon looking for that learning dome thinking, “suckers just lowballed themselves. I’d pay $500 for that thing.” Apparently I wasn’t the first. Search auto filled after “sou...”
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    Tweaks for MM Alljuice Merlot

    Impulse-bought a bucket on clearance at the Homebrew shop today ("But honey, it was waaaay on sale..."). After doing a little reading here, I'm wishing I hadn't. Who wants to drink gross merlot even if it's only $5 a bottle? Only ideas I've seen for tweaks are to add skins, but I only see...
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    Pectic after Pitching?

    Have a peach batch going. I didn’t have as much pectic enzyme as I thought when I got it going. Its been bubbling for about 5 days and is slowing down but still has a lot of chunks in the cap. Any reason not to hit it with more pectic now?
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    Post a Meme, any Meme! (no politics)

    Must have been out of bailing wire.
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    Favorite Wine Recipes

    Went ahead and used a 32 bottle of Collins daiquiri mix. Initial taste is pretty good, but awfully sweet for my taste - even for a port. It’ll be interesting to see how it ages, but I’m currently wishing I’d followed the recipe but without the 2 lbs sugar at the end.
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    Favorite Wine Recipes

    Sorry to resurrect a 10yo recipe. The 3 gallon recipe calls for “3-Frozen Strawberry Daiquiri mix.” Any idea “3” what? Cups?
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    Yeast energizer?

    Thanks. Nothing that I know of. But I’m still a beginner, so I wouldn’t know. Stuck even though it’s still bubbling?
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    Yeast energizer?

    It’s still at 1.040
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    Yeast energizer?

    Im doing a butterscotch mead that has been steadily bubbling since before Christmas. I added yeast energizer once. Should I add more? I’ve read through here and know some of you have had 2+ months of fermentation. I’m not necessarily in a hurry except to get something else going behind it.
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    Post a Meme, any Meme! (no politics)

    Merry Christmas
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    Ferment until done?

    Sorry for the dumb question. Making a RJS Shiraz kit. Instructions say to rack to secondary at or below 1.020. It’s been bubbling pretty steadily for 9 days now and just now hit 1.020. But it’s still actively fermenting. Should I let it continue to ferment until it’s as dry as the yeast will...
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