Search results

Probably too late to be of any benefit with your present batch but take notes as to the pounds of fruit steamed and the yield in juice. That way you will know how many pounds of fruit steamed will produce however many quarts of juice, In other words if you steamed 20 pounds of fruit to produce 5...

Thanks for the replies. I'm going to use a paint strainer bag in my primary for all my country wines.

I'm going to make a peach wine and have a new fine mesh strainer bag. In the past I've used a coarse straining bag that was sort of like cheese cloth and it worked. My question is: Will I get good results putting the fruit in a fine nylon straining bag during the primary fermentation? I'm...

The winemaker's toy store.

When taking a sample of must for an acid or pH test, do you take a sample of the undiluted juice or the juice which has water added for the intended volume of wine to be made (e.g., 5 gallon batch)? In other words I always have to dilute my juice for country wines so is that the starting point...

Reading some of Jack Keller's recipe's he has referenced "no more than 7 p.p.t." Not sure if this a reference to tartaric acid or something else. Anyone know what p.p.t. refers to?

This thread interest me because I'm presently making a 6 gallon batch of pear wine with what appears to be a slow starting fermentation. I use pear juice extracted from a steam-juicer, so the question of SO2 is discounted. (All equipment is thoroughly rinsed after sanitation) And all of my...

Thank you all for the info. After 2 weeks in the primary, the beer appears to be just about ready to bottle. I'll double check the final S.G. tomorrow and if it's good, I'll bottle. There appears to be just a very small amount of activity in the primary at this time. I'm thinking that this is...

Yes, it is the concentrate. [I use the conditioner or concentrate depending on the recipe] It's most likely a bit of sediment I saw because it was only three days after bottling that I noticed it. It was in a 5 gallon batch. My other country wine batches where I have used the concentrate, were...

I added the WE red wine conditioner to a batch of muscadine to backsweeten just before bottling. Noticed when I packed up the bottles to age three days later, it appears the conditioner left a fine residue in the wine sort of like sediment. The wine was filtered into a primary bucket, mixed with...

Making a Brewer's Best Cerveza style kit. Primary fermentation is going as expected. Looks like when the batch will be ready to bottle, I will be tied-up at work for about a week. So here are a couple of questions on the primary: 1. Since the batch is sealed in the primary bucket with an air...

I steam my fruit and extract the juice. I guess I could figure a ratio of juice/sugar and boil it to make a backsweetner that also adds a little more body to the wine. This is sorta out there but here it is: If I checked the S.G. of the WE concentrate and made some muscadine/sugar concentrate...

What I meant to ask is: Anyone know a good substitute for the Red Grape Concentrate? I have bottles of the concentrate and the conditioner on hand. The concentrate really adds body and sweetens my muscadine wine. I searched the forum and a couple of the results stated the concentrate was...

Making a batch of muscadine and I use the red wine conditioner that George sells to backsweeten. Does anyone know of a home-made substitute wine conditioner that will pretty much mirror the qualities of the WE conditioner? My recipe is specific and the results are always good with the WE...

I didn't consider the low alcohol content the summer wine produces so the explanations are good. Think I'll let it sit for the prescribed amount of days in the carboy and then stabalize and fine. (I use a drill mounted stirrer; wouldn't make wine without it). The folks that make the kits know...

This one has me scratching my noggin: Have an Island Mist White Z summer wine kit. Initial S.G. was 1.052. Instructions says to check after 5 days and proceed to rack if S.G. is below 1.010. After 5 days the S.G. was 0.994. And I racked to the carboy. Only slight activity the first day thru the...

<div align="center">What else is more convincing? </font> <div align="center">

The beer is anAmber Cerveza. I'm not familiar enough with beer types to answer your question. Is beer filtered prior to bottling similar to wine?

Have a beer kit from George I'm fixin to start. According to the instructions, an option between the final SG and bottling is a secondary fermentation. It is supposed to help with clarification of the beer. I'm not too familiar with the beer making, but the secondary fermentation...

Roll your britches up before you read this one.</font> </span> Winemakers mull climate change at Barcelona conference </span>Yahoo news, Sat Feb 16, 3:54 PM ET</span> </span> <st1:City w:st="on">BARCELONA</span></st1:City>, <st1:country-region w:st="on">Spain</st1:country-region> (AFP) -...