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    Raspberry Port?

    Deezil, When I mentioned "high proof liqueur", I was referring to the fortifying alcohol. I guess I didn't make it clear in my own ramblings...;) I would never call a port or a sherry anything but what there are. One of the finest beverages known to man !
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    Raspberry Port?

    The yeast should have the highest possible alcohol tolerance so that less fortifying spirits are needed. I agree with the previous post on adding sugar until the yeast quits.
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    Raspberry Port?

    To avoid diluting the wine, when fortifying I normally use high proof neutral spirits. When I start the wine I also start the spirits by flavoring with the same fruit I am using in the wine. I let the fruit macerate in the spirits to add the same flavor as the wine will have. You can also add...
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    Pete's Magical Mystery Tour

    Good luck, it's a great wine Pete
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    Balckberry Port - from recipe - 1 gallon

    I agree with cracked. Also I've never cared for port style wines that use malt, I feel it gives the wine a beer flavor. It adds a nice mouth feel but I have found that you can often get that by increasing the fruit amounts...just my opinion. Pete
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    Pete's Magical Mystery Tour

    I used orange blossom honey in mine and wanted to boost the orange notes. At the last racking I could barely detect the orange but am hoping it comes through with age Pete
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    Pete's Magical Mystery Tour

    Ok sammyk, Recipe for canned pie cherry: 1 gallon 6 ea. 12 oz cans tart cherries Sugar or honey to 1.85 sg 1 ea campden tab 1/2 tsp pectin enzyme 1/4 tsp tannin 1/2 tsp yeast energizer 1 tsp yeast nutrient Packet of Montrachet yeast 1/3 gallon of tart cherry juice Water to 1 gal Acid blend...
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    Pete's Magical Mystery Tour

    SammyK, I'll dig up my canned tart cherry recipe for you. Mine is a melomel but easily could be converted to wine. Just be aware... Canned tart, aka pie cherries are pricey and sometimes hard to find Pete
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    Pete's Magical Mystery Tour

    Well I'm back now that my password situation has been fixed. Hi to all I've known at FVW and nice ta meet ya to those that have been here for a while. I started a new strawberry last weekend, sorry no pics, and I think it will be moving to the glass in the next couple days. I'm still trying to...
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    New Posts

    Hmmmm...Friendly....hmmm....chit chat....I think life is to short to sweat the small stuff....that's just me though. Pete
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    MMMandarin

    Also just had the thought, nutrisweet or stevia may be an option. Does anyone have any thoughts on those ? Pete
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    MMMandarin

    Use a wine conditioner. It is glycerin so it's not ferment able and will add sweetness Pete
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    Pete's Magical Mystery Tour

    Haven't posted on this thread in a while but rest assured the Mystery Tour hasn't ended by a long shot. Been busy with my new job and everything is clearing nicely....even the apple. One of my neighbors had a baby last spring and it came by for a visit last night......any guesses....no....a...
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    Hello from PA

    Be prepared, this is an addicting hobby you have entered into. Why have 1 carboy when you can have 2 and then you will need more to make racking easier, but then you will use them on a new wine.......see where I'm going...lol. You'll love every minute of it. Not to mention the wine ! Pete
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    A month of tastings

    With all those wines and such to taste New Years Eve....no wonder the buds where shot....lol. Hope you and yours had a great time Pete
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    Mosti Mondiale Bottling Day For MM LaBodega Port!

    Mike, I still use my old hand corker and still haven't ever bought a bench or floor type. The dent is in my opinion unavoidable. # 8 corks are usually to big for a hand corker and I normally use # 9's and then a quick drizzle of sealing wax for the long aging wines. It works great and have never...
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    Frank & Rita

    Welcome back Frank ! Pete
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    Clearing Problem

    If it doesn't clear try cold shocking. If you live in an area that is colder put it in a shed or garage or something. A few days in cooler temps will kill off and yeast that may still be working and clear it up quick. I am planning that for a few of my wines , especially apple, as soon as I see...
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    Back at it

    Welcome back Ken. Here's to hoping that was your last rotation. I myself retired after a rotation in Iraq. Had 22 yrs in and after to many close calls I figured enough was enough. If appleman was correct, as I suspect he was, I miss her terribly too. She was always ....well, you know ! Pete
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    Another major wine injury!

    Boy what's up with these guys ! They go pro and start tossing carboys around. Us amatures never do silly stuff like that....lmao. Just glad there wasn't more blood than wine in the pic bud. Be careful out there ! Pete
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