Search results

This is what it looks like now and yes, I found 1 gallon of plum wine in it also! HAHAHA!!!

No, I haven't tasted it but the airlock had a lot of weight on top of it because of stuff I had stored on it. So the airlock had a little bit of the liquid left.

Just out of curiosity... I made 6 gallons of peach wine out of fresh pressed Georgia peach cider. I did a 2nd racking and left it alone since 2014. It's still at the same level from back then and also, It was covered by the carboy box inside of my closet, behind all of my hanging clothes. Do you...

I will say this... It cleared crystal clear!

What about the wine that did not freeze? The temperature was close to freezing.

Thank you!! I was about ready to toss the ones that froze over!!

My heater in my garage died and as a result, My lower alcohol wines froze. Will all of my wine be shot at this point? They all were about into 3 months into aging. This is what wines I have going now that have reached to the freezing point or froze. As of right now, Everything has thawed...

So far this year I have Plum, Peach, Rougeon, Niagara, Concord, Norton and St. Vincent wines either in the primary or secondary. In a few weeks, I will have Stark Star also.

Your right, I don't want rocket fuel at all!! I really want to enjoy the flavor of this wine. And yes, I will be making a flavor pack to enhance the final product.

So what I did for this is practically noting but add a little sugar to bring the SG up. When I checked it, It was right at 1.055. Brought it up too 1.080 added a little energizer, nutrient and potassium metabisulphite to kill off the wild yeast. Simple but we will see what it turns out to be in...

Believe it or not, It was at 1.055! I added a little sugar to bring it up to 1.080

I purchased just over 6 gallons of peach cider in Georgia. The question I ask is, Has anyone made wine from just the cider or would it be better to blend it with the frozen grape juice concentrate? Even better yet, If someone had a recipe for it! Jeff

I was looking at Walker's Fruit Farm & Wine, I'm thinking about buying a 5 gallon pail or three of the blackberry juice. Can I start it right after opening or does it need to have water added to it? Since I hear that 4lbs of blackberries for a light bodied wine then up to 6lbs for a full bodied...

I would think Moscato

I have made the old fashioned root beer and cream soda from Gnome extracts that my kids and I like. If I do make another batch from this particular brand, I would add some vanilla flavoring.

No, I didn't back sweeten but I sorbated it before it fermented dry. I had problems with the skittle wine clouding up so I went this route.

I like the flavor of the Starburst better. I think it has more of a candy flavor. The only part that I disliked was peeling off the wrapper.

I have made both wines, Skittles and Starburst. If I had a choice of making either one again, I would make the Starburst.

I made root beer with this extract and it's not that bad. It has a heavier wintergreen flavor but other than that, I would make it again.

I bottled 2 cases out of this kit. The rest I saved and blended with my peach wine... Peach Moscato!! I can't wait to give that a try!!!