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  1. M

    Sour Patch Kids - The Wine!

    Thanks Prewno! So far, so good. Been almost a year now and I still enjoy a glass every once in awhile. It definitely mellowed over 6 months and may be now a touch too sweet. Still good though.
  2. M

    Sour Patch Kids - The Wine!

    It went fairly smoothly - the dissolving of the candy is the part that took the longest. Just like other candy types made on here, there is a waxy, flocculant sediment (the remains of the binding material in the candy), but in this case the sludge settles to the bottom instead of floating to...
  3. M

    Sour Patch Kids - The Wine!

    Here you go. Just snapped some pics :)
  4. M

    Sour Patch Kids - The Wine!

    No real updates... two months or so ago I cleared it with Amylase enzyme and racked off the sediment... it's clear but not crystal clear. Trying to decide if I want to do Sparkolloid, but the haze is so slight that I wouldn't be too concerned bottling as is. I'm really glad that the green color...
  5. M

    Coffee wine

    My coffee wine started last January is ready to bottle at a SG of about 1.020, and has some definite odd tastes to it. I'm gonna shelf it for a year or so and see what happens, but I'm pretty skeptical. My choice would be to not make another batch at this point though.
  6. M

    Oh poo... Forgot to stabilize

    So I think I dodged a bullet... The SG has not moved, no more CO2 has saturated into the wine, and it is still crystal clear. I am gonna keep an eye on it awhile longer but all looks well. We'll see what I have to say when my winery is covered in pee in six months.... Haha!
  7. M

    Amylase Fizzing?

    Skittles and other candies use cornstarch as a binding agent. Amylase is added to break down the residual starches, otherwise you end up with a permanent unclearable haze.
  8. M

    Need Shelving for the Winery?

    Haha! The shelving is back up for sale today.
  9. M

    Stabilizing with Sodium Benzoate

    Jack Keller mentions sodium benzoate: Another stabilizer is sodium benzoate, sold as a chemical or as Stabilizing Tablets. Its action is much the same as potassium sorbate. One crushed tablet per gallon of wine, added in conjunction with one crushed Campden tablet per gallon, is usually...
  10. M

    Oh poo... Forgot to stabilize

    I mean, how long does it actually take for yeast to die? The ferm on this one was complete 04-15-14, degassed and sparkolloid 05-27-14...
  11. M

    Oh poo... Forgot to stabilize

    I did... when I got home I dosed with sorbate and kmeta (needed). I will watch the SG and the airlock over the next few days/weeks to see what happens. I touched all of my batches of wine yesterday in one way or another, and I must have just done too much :re thanks all!!
  12. M

    Oh poo... Forgot to stabilize

    So... I have 6 gallons of original recipe skeeter pee in secondary. The batch was started in February and has been completely clear for a month. Last night I carefully racked off the clearing sediment and added 4 cups of sugar, stirred to dissolve. Forgot to check whether I stabilized before I...
  13. M

    Sour Patch Kids - The Wine!

    Oh sorry. Meant to post the recipe too. 3 gallons of spring water 40oz sour patch kids, dissolved-ish 3 cans welch's white grape frozen concentrate 1 tsp wine tannin 2 tsp yeast nutrient 1tsp pectic enzyme ~5 pounds of sugar Starting S.G. was 1.093, pH: ~3.4 Lalvin K1-V1116
  14. M

    Sour Patch Kids - The Wine!

    Okie dokie. I went ahead and started this wine and we'll see how it turns out. I'm going to hit it with Amylase enzyme when it's done fermenting to address the starch issue... I saw that Skittles also had starch in them so it shouldn't be any kind of a deal-breaker. The 'kids never...
  15. M

    A Newbie

    Sounds like a good setup... it might make it hard to check the progress though? And when you need to rack you'll be removing from the freezer which could stir up the lees. Just something to think about. Could potentially be a harboring ground for molds if not kept clean/dry. Good luck!
  16. M

    Skeeter Pee

    I made a skeeter pee with a normal sized yeast starter... and the ferment took a day or so to really get going, but went all the way to completion with no problem. Note that a stronger yeast starter would obviously do better, especially since the lemon juice has caused issues for some winemakers.
  17. M

    Sour Patch Kids - The Wine!

    Hello! I have a friend who is getting married next year who ADORES Sour Patch Kids. I'm hoping I can make a wine as a gift for her, and also as an experiment! I want to try to retain as much of the candy flavor as possible. If it doesn't turn out, then no harm done. SO I CAME TO YOU FOR...
  18. M

    Gunk floating in coffee wine.

    Hey hey! Glad to see someone else is doing this... See my thread here: http://www.winemakingtalk.com/forum/showthread.php?t=43917 I had gunk until the second racking after fermentation. Now its completely gone so I'm not going to worry about it. I think its oils from the beans, or some of the...
  19. M

    How many gallons of Lon D's Skeeter Pee have been made?

    Started 6, well I guess closer to 7 gallons of original recipe tonight. I'll count it as 6 though. 2059 + 5(chris) + 6 = 2070 Sent from my awesome phone using Wine Making mobile app
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