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  1. DavidB

    Label Assistance for wedding

    My boss is getting married soon and I wanted to do a label with a wedding image for maybe two or three bottles. Am searching the internet but haven't found one that looks good yet. Knowing that we have some really creative people on here, I was wondering what you might use if you were doing...
  2. DavidB

    Wine Diamonds

    So I have a magnum bottle in the fridge that I'm keeping cold red muscadine wine for my daily consumption. I'm drinking two +/- glasses from this bottle a day and fill it up with hot wine when it gets close to being empty. Today, I was pouring the last glass from the bottle and noticed what...
  3. DavidB

    Bottling Skeeter Pee

    In my neighborhood, there are a lot of people that consume Bud Light from the bottles, myself included. If I buy a capper to replace the caps, will these bottles & caps work for skeeter pee? I know Lon talks about using a mexican beer bottle on the web site, but not sure if there are any major...
  4. DavidB

    12 buckets crushed in 30 minutes

    So, I had 12 five gallon buckets of muscadines that have thawed and needed to be crushed. I went to Lowe's this morning with a plan to buy and build a mill to process the grapes so my back would survive the day. Happened to see this thing and the more I looked at it, the more I liked the idea...
  5. DavidB

    Wine "legs"

    I've been reading some on the lines or legs that appear in the glass and the thoughts of what they mean, if anything. Most of the sites I've visited have indicated that there is no coloration between the legs and the quality of the wine. All I know is the best tasting of my wines all have legs...
  6. DavidB

    Adding raisins or tannin - Peppermint Candy Cane

    Okay...The peppermint candy cane wine has an SG of 1.035. I tasted it the other day and although it tasted good (like a weak peppermint Schnopps), it lacks body. It's almost the consistency of water and doesn't have a wine feel too it in your mouth. I've been studying on this and since it's not...
  7. DavidB

    A big Thanks to you!

    So, today I shared some of my very young red muscadine wine with some family members. First comment: It taste like grape juice. Second comment: man, this is great. Third comment: I think this has far surpassed anything you've done to date and this is by far my favorite of all of them. One of...
  8. DavidB

    Wife's got the bug, need recipes

    So now that my wife has learned that wine is very forgiving and maybe I actually can make something that taste good, she has got the bug and is suggesting "seasonal" wines that I should make. I have done several searches and can't find a recipe for any of the below. All help would be greatly...
  9. DavidB

    Adding Chocolate to finished wine

    Tonight as I was enjoying a glass of my scupperdine wine with a bit of dark chocolate on the side, it occurred to me that the two of them go really good together. Got me to wondering if you can add chocolate to wine after it has finished. I think the answer is yes. But before I run to the store...
  10. DavidB

    Fermented muscadine seeds

    What's the chances a seed that went through fermentation would grow? I have put some in the freezer because I think you are suppose to mimic the winter cycle before planting. Was thinking about starting several from seeds next year. Really like several varieties of the grapes we picked this...
  11. DavidB

    Splenda and other artificial sweeteners

    Has anyone ever back sweetened using artificial sweeteners like splenda? I'm diabetic and shouldn't be drinking a lot of sugar in my wine. Was thinking of trying this. Any thoughts, cautions?
  12. DavidB

    Malo Lactic Fermentation (MLF)

    I've seen this in a couple of post and have both read about it on google and the threads on here. But I got to admit, I'm as confused as I can be. Can someone explain this a little better for me please. Should I be doing this with my wine?
  13. DavidB

    Gas question

    I have 10 one gallon jugs of blackberry wine that have a great deal of gas left in them. I have beat the he** out of this stuff and it just doesn't seem to want to give up even though it's at least two months old. Is there a time when this will naturally give up the gas or do I need to be doing...
  14. DavidB

    Bulk frozen fruit sales

    Does anyone know of a company that sales frozen strawberries in bulk, cheaply? I have just realized that I'm down to two bottles of strawberry. I was suppose to be giving this away for Christmas presents but somebody in this house who will remain nameless (me) drank all of it. Got to find some...
  15. DavidB

    1st Apple Wine batch

    I've been known to post some really stupid stuff on here and I got to thinking that some of you may be thinking that I'm a real nut! Well, I am so you are right! Good Job! But anyway, I know what good is Jenny (lousy attempt at quoting Forest Gump) and this apple wine I made from Welches apple...
  16. DavidB

    Is it safe to use / consume?

    Okay. This maybe the dumbest question I’ve asked yet but I’ve just got to ask it. I have pulverized muscadines through a blender, poured them into a primary fermenter and let them ferment to dry. I am now going to rack all the wine into my secondary, straining and pressing the skins /pulp to...
  17. DavidB

    Muscadine juice turned brown instantly

    Crushed two five gallon batches of muscadines night before last and added k-meta and pectic enzyme. Instantly, the juice turned brown as soon as I stirred in the chemicals. Covered and left until last night when I stirred vigorously and pitched Red Star Montrachet wine yeast. SG is 1.085. Has...
  18. DavidB

    Have I lost my mind or what?

    So this morning I was bored and was gazing into the fridge and pantry for something to ferment. Happened to see some honey and syrup sitting there and I got to thinking. Dangerous I know, but sometimes I just can’t help myself. Anyway, this is what I did. 1st Gallon 2# Buckwheat honey...
  19. DavidB

    Blackberry Wine Question

    I have 9 gallons of blackberry wine that I have racked off to 9 individual 1 gallon jugs. I prefer to put it in gallon jugs for final clearing because it seems to work better for me. Plus I only have one carboy and my wife don’t like the buckets sitting around too long. Anyway, before I did...
  20. DavidB

    Fig Wine - Acid Blend

    I've got access to a fig tree that has plenty of ripe figs. I'm going to start a 5 gallon batch using Jack kellers recipe that calls for acid blend. I don’t have any acid blend today but can order it from a supplier in my area. Should arrive in a few days. Question 1: Does the acid blend have to...
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