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  1. M

    I Want Larger Capacity Fermenters

    Thanks! If one were to search for them....what are they called?
  2. M

    I Want Larger Capacity Fermenters

    Grapeman, where did you get those sexy sealable blue barrels?
  3. M

    Newbie needs help diagnosing

    This is "syrup feeding" right? And should only be done if we want a sweet wine, correct? I'm currently doing that with a pineapple wine. I've also got a question about our banana wine. I stirred in some potassium sorbate a few months ago to stabilize it as I thought it was done...
  4. M

    Newbie needs help diagnosing

    Oh, God. Okay, I knew that. I interpreted "mix with degasser" to mean a chemical I should mix the stuff with. Whew!
  5. M

    Newbie needs help diagnosing

    Degasser? Pardon the ignorance...
  6. M

    Newbie needs help diagnosing

    Okay here is the update... First of all, I misread my notes and the amount of sorbate I added was (5) 1/4 tsps, so 1 and 1/4 tsps, so that's okay. Secondly, I added 12# of marbles to the carboy to get rid of the much of the headspace; the level of liquid is now above the maximum...
  7. M

    Newbie needs help diagnosing

    Okay, thanks!
  8. M

    Newbie needs help diagnosing

    So, keep it bulk aging for now, then?
  9. M

    Newbie needs help diagnosing

    There was very heavy sediment from the pumpkin meat, so I thought I was doing the right thing. That's what the guy at the local brewing supply store told me to add. Is there a way to adjust the taste back? (Stupid question, but I ask...) I thnk we used 20 lbs. (4 lbs. per gallon)...
  10. M

    Newbie needs help diagnosing

    After reading your posts, I spirits have buoyed a bit. Here's what I did: 12/5 cut pumpkin in 1/4's, scooped out seeds heated at 350F for 30 min peeled off skin, put in nylon straining bag kettled in refrigerator 12/6 in primary fermentor: started with about 2 gallons of water...
  11. M

    Newbie needs help diagnosing

    Hello folks, I'm new to the forums and I (was) just about to bottle my first try at making wine "from scratch" after doing a bunch of kits. Well, my pumpkin wine doesn't taste quite right, although in March when I racked it the last time it tasted fine. It's been sitting in the basement...
  12. M

    Fresh juice in NY?

    There is only one Melrose, NY. I'm just north of Albany. ;) I don't mind traveling for the juice so any winery in NYS is fair game. Thanks in advance for those that have suggested wineries thusfar!
  13. M

    Fresh juice in NY?

    Hello all, I am brand new to the forums, and I am optimistic your collective wisdom can steer me in the right direction. I'm looking for a list of wineries in NY that will sell fresh grape juice to home winemakers. I tried Google, but couldn't find anything useful, and since there are 290...
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