I've made several wines from f.c. I learned early to add one more can of consentrate per gallon than is called for to make the juice. The wine will come out thin if you don't. This is my opinion and I like a full bodied wine. Trya gallon firstand see what you like. The worst that can happen is...
I am going to use black cherry consentrate I found at a farmers market. I've made several fruit wines and they turned out well. I want to start with a s.g. of 1.10, ferment to1.00,then sweeten and stabilize at 1.02 for a sweet, dessert wine. Edited by: Bowine
I want to try to make a gallon of black cherry wine, and am wondering if anyone has made it before and how it was. It sounds delicious. but you know how that goes. Any help would be appreciated. I wish everyone and their families a Merry Christmas. Thanks.
Speaking of family. Someone once told me that you all like pictures of kids. So....
My 4 youngest watching the "hunch-back" as he </span>watches his wine.
By the way. Does anyone else talk to their wine? I catch myself
watching and saying out loud; "atta boy!" or "Work , Baby...
Here goes....
..
Left to right. My strawberry, Blueberry, Mixed berry, & Apple. None are finished and need some clearing.
5 gallons of grape-raspberry sparkling ( I hope )
The pictures aren't great, but I hope you enjoy them.
Thanks,
I've posted on this forum several times and have not taken the
time to introduce myself. My name is Russell Bohannon. I am from
Acworth Georgia. I am 37 years old. My first gallon of homemade
wine was a recipe from a friend.(baloon wine) It turned out
pretty good. I found this forum and...
The s.g. is 1.030. ( I just checked) It is still very sweet
, but has a bite to it. I'll let it finish and work from there. Topping
with other wines sounds better to me. Thank you for your help!
I'll try to dilute it as you suggested. This was supposed to be a
dessert wine, and I dont want the alcohol content to be too high.
By the way. does "hot" mean high alcohol, or are you referring
to taste?
Has anyone made champagne? From what I've read, it's not much more work
than making wine. I'm just curious. I love it and would like to
try. If anyone has tips or warnings, I would appreciate your input.
The blueberry is in the secondary now. I discovered one problem when I
racked it. I was well short of a gallon. That would explain the high
s.g. I topped off and the fermentation took off. I had to sit with it,
because I was afraid it was going to get into the airlock. I guess as a
beginner...
Thanks Waldo ! The starter worked. It's slow, but is</span> fermenting. I think I used too much sugar in my recipe, and my s.g. was too high . Its down to 1.14 now. Again , thanks.
Starting sg was 1.170,and the temperature was 70 degrees. Used K1V116
yeast. Thank you for the advice. I'm new at this, and can use all the
help I can get.Edited by: Bowine