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Winemaking Talk - Winemaking Forum

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  1. fauxfly

    Adding Depth and complexity ??

    Thats the stuff I'm talkin' about. That stuff kind of interests me. I think once you've made a few successfull batches of wine, the next logical step in the hobby is to branch out and see what flavors you can achieve with different combinations of fruit and spices. I've never tried anything...
  2. fauxfly

    Adding Depth and complexity ??

    Good day all Kind of a strange question here, I make quit a bit of wine from concentrate from the grocery store. It's how I got started in the beginning and have just stayed with it. Although I have made many batches from any and all country fruits. I was recently in my LHBS and was...
  3. fauxfly

    Water Question

    I've been in this boat before, I wound up running down to my local wal-mart and getting a thirty gallon garbage can (plastic of course) to throw the entire recipe worth of ingredients into. Just sterilise the can real good. You should have no problem at all. Welcome to the hobby and welcome...
  4. fauxfly

    Concentrate recipes

    Thanks a lot guys, I think I'll stick to the 3 cans of frozen concentrate to the gallon. Like I said my vints have been turning out good, but I think I could really improve by increasing the concentrate to water ratio. I'll forever change my recipe practices !! Thanks again Steve
  5. fauxfly

    Concentrate recipes

    So I've been making several batches with frozen concentrates from the local grocery store. They're turning out pretty good but I'm wondering if they could'nt be just a little bit better ?? What is the general concenus among the group here ... two cans of concentrate per gallon of batch or...
  6. fauxfly

    Maple syrup season in WI

    Thats kinda what I was thinking, buit if we can make wine from honey, I sure think there is a recipe out there for maple syrup. I don't know if I'd be brave enough to try it though. My luck it would come out looking like prune juice!! S
  7. fauxfly

    Maple syrup season in WI

    HI all I recently talked to a buddy of mine who is becoming fasinated with my winemaking...Likewise I'm becoming fasinated with his maple syrup production. You know what is coming next, anyone ever try and ferment maple syrup ?? Not what comes out of the tree but the stuff that comes out of...
  8. fauxfly

    Brew belt ?

    Right on Torch...you really do get what you pay for. The make and model are'nt readable on mine, I think its fairly old. It is the submersible kind and I can regulate it to a degree or two. The regulation is according to my other thermometer which is always floating tin the must in the...
  9. fauxfly

    Brew belt ?

    must heater ?? Don't know if this will help anyone...The only time I've ever needed external heat apllied was in the primary stage of fermentation. I've never applied heat to to my secondaries. Don't know if you guys will all laugh at me for this one, but a few years ago I came across an...
  10. fauxfly

    Apple Juice wine/cinnamon

    Big sale on Apple juice at the local grocery store back in November...came home with 5 gallons total. The batch was done and in the aging carboys weeks ago. Color was fantastic at a bright amber, ABV was about 11 %. Got a bright idea to take a 3 liter bottle and add three cinnamon sticks to...
  11. fauxfly

    racking schedule

    Hi all I was just in the "cellar" and noticed I have several carboys with a little fine lees on the bottom. My question is rather simple but I don't know, Can I just rack a batch of wine anytime after the initial racking into the secondary. (within reason) It won't really hurt anything...
  12. fauxfly

    Still stuck

    Sorry articsid, yup I used the dole concentrates. I've used about a dozen different ones over the last year now and always wound up with a pretty good batch of vino. I will as a rule use the pec enzyme in "pulpy" musts like this one. Its clearing ever so slightly now in the secondary. It'll...
  13. fauxfly

    Still stuck

    Yeah, I don't remember the exact amount, but yes Pectic enzyme was in the recipe. Steve
  14. fauxfly

    Still stuck

    I'm hoping the Pine-orange-banana turns out really good as I was doin' some talkin in the neighborhood. I was braggin' it up. Buddies can't wait till its done and they can get there mits on it !! On a side note I was in a huge supply store the other day and noticed liquid flavoring for...
  15. fauxfly

    Still stuck

    Sounds good deboard I still have a battle raging, as the CC is now in the secondary with 24/7 heat applied to try and motivate the yeast. Funny you should tell me this when you did, I just walked upstairs from dropping the hydro in it and seeing absolutely no progress. The only shred of...
  16. fauxfly

    Dole 100% Juice types

    Welcome to tjhe forum cosmo, I'm just up the freeway in Eau Claire. Steve
  17. fauxfly

    Dole 100% Juice types

    Any time the snow crunches under foot, its too cold. I have a buddy in the Milwaukee DOT, He was telling me the cold and snow and freezing rain lately are going to get his boat paid for early. With all the overtime needed for the free way pile ups and the pole knock downs. If you havent...
  18. fauxfly

    Dole 100% Juice types

    That sounds really good Troy I can hardly remember my first batch of wine, It was a 25 gallon batch of fresh cranberries right out of the bog from I guy I did some electrical work for. All I said was I think making wine at home would be pretty cool. Hour later guy pulls up, unloads a 33...
  19. fauxfly

    Still stuck

    Yeah, keeping it locked at a range of 75 - 77F. S
  20. fauxfly

    Dole 100% Juice types

    You guys ever try and make a batch from these 1/2 gallon boxed juice in the refridgerated section at the grocery store. I noticed these today at the store and read the ingredients, which were really all juice- some were mostly apple. I also noticed the different flavors...Pineapple sounds...
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