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Winemaking Talk - Winemaking Forum

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  1. Scooter68

    Newbie brewing Strawberry Wine

    True confession time... I make a smoked salsa now and then and I did try a couple of drops of green food coloring in a 4 pint recipe. Yup, it took on a slightly unnatural color. (My Smoked salsa is tomatillos, onions and peppers grilled over hickory chips then mixed with more sweet peppers...
  2. Scooter68

    Used wine bottles

    You've ended up on the same plan as I did. Scotchbrite pads and PBW or even Straight Dawn Dishwashing liquid is effective with hot water and patience. I've also used oxiclean that was left over from way back and that worked well too. I just don't like using any petroleum based products or...
  3. Scooter68

    Newbie brewing Strawberry Wine

    Many of us ended up with a flat spot on our foreheads when we discovered all of our 'mistakes' and less than best methods in our first batches. Unless you have watched others make wine or have an on scene coach you are going to slip up here and there. As mentioned wine is pretty forgiving and...
  4. Scooter68

    Newbie brewing Strawberry Wine

    For your strawberry wine, test strips for pH measurement may work, but; for darker wines reading a test strip becomes rather like reading a small print book by moonlight at new moon time. So if you are going to do more wine making, consider investing in a digital pH meter. They do require...
  5. Scooter68

    Grape concentrate vs. Grape Juice

    Keep in mind that even grape juice concentrates are not really "Wine Grape" products so the island mist kit flavors are going to be changed significantly the more concentrate you use. As long as you know that going in, fine but don't be surprised if the flavor before sweetening with juice...
  6. Scooter68

    sources for fruit juices and concentrates?

    It is pure according to the ingredients list but the concentration and quality from one variety to another varies. I've successfully made very good wine with their Plum, Black Currant and Blackberry. Not so happy with Red Raspberry, weak flavor.
  7. Scooter68

    Would like to try making from scratch

    In this day and time when folks are looking for ways to reduce waste it pays to think ahead. Citrus Peels contain elements that are 1) Aromatic 2) Solvents The article below lists a variety of uses for lemon peels in particular. I'm certain that other uses can be found as well. (Some of the...
  8. Scooter68

    Getting Started in Country Fruit Wine Making ?

    To those asking questions about aging specific wine varieties, especially unusual ones - I would recommend that you NOT post here but rather start a new thread with your wine type in the title. Far more chance of getting a response from someone with experience or knowledge of that particular...
  9. Scooter68

    Getting Started in Country Fruit Wine Making ?

    My lighter wines (Peach, Apple and Pineapple/Mango) have been quite drinkable early on. With Peach it's a matter of getting it to clear. When I used a lot less peaches, the wine cleared within 6-8 months, now with the use of 6-8lbs per gallon it has taken 18 months to clear....but it's worth...
  10. Scooter68

    Getting Started in Country Fruit Wine Making ?

    The 'best' aging time varies from fruit to fruit. So there is no pat answer other than perhaps start with 1 year aging then check a bottle at each year point. Once you like that taste - Then drink, distribute to friends etc. Every fruit is a little different just as individual likes and...
  11. Scooter68

    Getting Started in Country Fruit Wine Making ?

    I'll make this comment with regard to how much fruit to use. If you happen to make a wine with 100 fruit juice and no water - Oh My what do I dp if my wine is wine is over poweringly strong? Simple - blend with a white wine (or a red) until you reach an acceptable flavor level. If you...
  12. Scooter68

    Getting Started in Country Fruit Wine Making ?

    I've actually heard folks use 3-4 lbs of elderberries with success but I have zero experience making elderberry wine from the actual fruit. I suspect a lot has to do with the quality of the berries and the methods used to extract the juice.
  13. Scooter68

    Would like to try making from scratch

    At the risk of sounding negative - I would recommend against using peels of any fruit for your first batch or two. There are certain basics that need to be somewhat mastered before jumping into the unusual fruit sources for a wine. As mentioned peels of citrus fruits in particular contain...
  14. Scooter68

    Wine from Concentrate

    I sincerely doubt that you will experience any real rudeness from folks who have been on here a long time. I'm not one of those having only been on here only about 6 years, but; I assure you I've never dealt out any rude comments unless someone really pushed some 'buttons.' In that time I've...
  15. Scooter68

    Getting Started in Country Fruit Wine Making ?

    Your point is well taken and yes, the strawberry was a low fruit batch. The Apricot was made from a can of Vintner's Harvest Puree and that was also probably a mistake too. That was not highly diluted but overall it just was not anything like what I hoped for. (Think I tried to may 1.5...
  16. Scooter68

    Getting Started in Country Fruit Wine Making ?

    I gave away two bottles of wine from 2016 to a friend and told him - Don't expect too much from these. I said when you try them if you don't like them pour them down the drain - I will NOT be offended because I almost poured them out a couple of times when I tried a bottle at 2 years and 3...
  17. Scooter68

    Raspberry concentrate

    OK - The mud clears some and thickens some for me. Salt I understand. EG -The Dead Sea - where salt concentration is so high the a person floats nicely without even trying to do so. Note: the SG of the dead sea is 1.3 and rising (Sorry my source only provided 1 digit to the right of the...
  18. Scooter68

    Raspberry concentrate

    Let me put my ignorance on full display here. When we speak of solids impacting the SG - that means those solids are 1) Heavier than water and 2) In suspension. Otherwise the solids would fall out quickly or in a few hours/days. Am I missing something? Solids like that would consist of what?
  19. Scooter68

    Best concentrate/base brand?

    The one thing I have noticed is that the bottled concentrates that I have used are all slightly browned. Not sure I would call it oxidation but it gives the final wine that look. The taste is great - if you love tart cherries .... and I certainly do!
  20. Scooter68

    Raspberry concentrate

    The only tough call here is IF Rice_Guy is correct, and the SG ready was not a true measure of the sugar content, then there is no way to ever know where your actual ABV ended up. If that is in fact the situation, then that supplier's juice would not be a good choice unless you have some...
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