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</A> </A> ingredients: 12 lbs frozen raspberries 1 VR cabernet sauvignon kit pectic enzyme 1/2 cup extra oak powder Premier Cuvee the game plan: thaw berries in bowl mesh bag smashed with sanitized hands brew belt ferment to dryness stabilize &amp; clarify bulk age...

I found 2 cans of Oregon Blackberries and my wife said I can have them. Anyone got a one gallon recipe? I also have extraneous honey laying around. hmmmm

20 lbs Yellow Peaches 10 pounds sugar 4.5 gallons water 5 Campdens 5 tsp Acid Blend 2.5 tsp tannin powder 5 tsp nutrient 2.5 tsp pectic enzyme powder SG 1.090 Lalvin K1-V1116 I am certain the produce man was a bit set off at my handling of his stock - LMAO. Oh well.......The thing is...

Does anyone know of a company that produces a muscat wine kit?

2.5 gallons naked pomegranate/blueberry 100% juice .5 gallons invert sugar - SG 1.090 2 ounces dried elderberries 3 ounces medium toast oak chips campden,pectic,nutrient,energizer acid blend to .65 2 vanilla beans R212 yeast I have no idea how this is going to turn out.

Started a 3 gallon batch of Kellers Dried Cranberry two nights ago. I put the Brew Belt on her as the basement temp is mid to low 60s lately. I followed the recipe to the letter, but am tempted to add vanilla. This is one of two batches for 2006 holiday season. The other batch of cranberry...

Formulating what is likely not a jojo original. I am thinking Kellers Dried Cherry with beans (I hear them Texans don't like beans) Please post any ideas if you like. Recipe forthcoming.......

I'm thinking add energizer and more stirring. What's the temperature?Acid test?Edited by: jojo

Followed Jack Kellers recipe - the one with currants and invert sugar. SG 1.085

Pic of my first labelling/bottling experience. I am no longer a .....never mind. Anyhoo - Here is myown list of things that went right and wrong from the beginning of this burgundy kit to the end: 1)Very light fizz, but it's there. If I decant it for an hour or so it goes away. It tastes...

Where can you buy screw caps forlarge jugs? Like on a big glass jug of Carlo Rossi. It has the cap and attached ring under it that cracks when you open it the first time. Do they come like this?

2nd day in Primary. Started at 1.075. The instructions said 1.070 to 1.080, which seemed low, but I followed it anyway.

Left to right: Banana, Lemon, Peach, Strawberry, and Blueberry. Wine Racks and sinkforthcoming!

1 can Vintners Harvest Blueberry 9 lbs frozen blueberries handful of light toast oak chips (primary) 10 lbs sugar 5 gallons water 5 campden tablets 2.5 tsp yeast nutrient Acid Blend to .65 1/2 tsp pectic enzyme Red Star Montrachet I have it ready toput together this weekend. I want to make...

I have 5 gallons of strawberry that never got pectic enzyme during the ferment. It's dry at 0.990 and sitting in the corner of a nice cool basement clearing. Would you add pectic enzyme now? Or would you consider opting for another clarifying agent? What would you do? Edited by: jojo

It has been hanging at 1.020 for two weeks now. No bubbles and it does not appear to be spitting out sediment anymore. I think she's clarifying. What to do?