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    Hard apple cider from old apple juice?

    So I have a bunch of apple juice (Indian Summer) that I bought a couple years ago for a cider project I never got around to. I was thinking of making rocket fuel apple cider out of them (as opposed to a 6-8% sparkling), as they are pasteurized and unopened, but well past their Best By date (June...
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    Gah! Bung fell into the carboy/wine

    So in my rush (not sure why I was rushing, racking a mead to secondary is hardly a "no oxygen" siituation), I grabbed too small a bung. As I was sliding it in it popped below the rim. I tried to fish it out, but it fell into the wine (a mead). So three questions: 1) will the bung effect the...
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    Bochet sack(ish) mead

    So the front page got me and I'm doing a bochet. I decided to test it out as a straight up sweat mead, a bit dryer than a sack, but in that vein. Recipe below; I just pitched yeast, so will know more over the next couple days, but here's my starting recipe and plans for the next few days...
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    Grape style blackberry ideas/oaking

    I've read through several blackberry threads and recipes but I'm not finding what I'm looking for. I'd basically like to do a non-country style blackberry wine (I.e., ferment only the juice i can pull from the blackberries, no added water or sugar). So a couple of opinion/info questions: Should...
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    Portland OR area--small batch barrels

    So I found this site that I'm sure you all know about that sells small batch oak barrels for around half what they cost at any local stores I could find. Thing is, initial shipping it pricey, but gets cheaper per barrel the more you order. Anyone in the portland area interested? We could split...
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    Reusing yeast?

    I have a one gallon batch of straight mead that I'm about to rack into secondary. Any reason I shouldn't use the lees to start a batch of metheglin? There are no flavors to impart, the initial batch was just honey, water, yeast, nutrient, and acid blend... Just curious if there's a reason I...
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    Cherry: wine, mead, or cider?

    So I have a bunch of cherry juice and canned cherries (all montmorancy, or in other words, tart). I'm trying to decide what to make with them; I've had cherry cider before, both high abv flat and normal sparkling, and I like it, but I'd rather make wine or melomel I think. Anyone had/made...
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    Portland, OR area regional varietal trimmings

    Hey all! Just thought I would post this here as I just spent several weeks trying to find trimmings both locally and online (from anywhere other than GA or NY) for wine grapes and came up empty; the few that were regionally appropriate that I could find weren't shipping until next spring. And...
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    Mold?

    I just did my check on one of my wines (plum) and it looks like there is some dark colored growth in the neck of the carboy. Could this be mold? It sort of looks like a scobi... I am reracking that and a number of wines in the next week or two, but all have been properly sulfited (1 campden...
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    RJ Spagnols Malbec kit question

    This probably falls under the "Huh, I guess there ARE dumb questions" category, but: I have a 6.5 gallon jug of malbec from an RJS kit in the basement. Thing is, the instructions say to bottle after 14 days; it's been down there a month and I keep forgetting to do it. Logically I know that...
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    Final fortification questions

    Hi all--sorry for the second thread, my final questions I think got buried in the initial one; I still have the following questions on making a plum/syrah port; SG is nearing 1.03, so I'm planning to fortify shortly using brandy. Using various web calculators, my current SBV is between 14-15%...
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    Plum Port/fortification question

    Hi all--so I'm experimenting with a plum port using Italian plums from my yard. along with a small amount of Syrah concentrate. I mixed the must and added everything but the yeast and yeast nutrient (the kind I have is added a day after, not before) and will be pitching the yeast tonight, but...
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