Search results

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. HillPeople

    Unorthodox Blueberry Wine Recipe and Procedure- Thoughts?

    This is good advice. I make 20-30 gallons of blueberry/honeyberry wine each year and follow accepted winemaking practices. ABV- 12.8%, bone dry. FT Rouge at start of fermentation as well as pectic enzyme. In a food grade Brute . Rack into carboys when it hits .996. Rack again in 2-3 months. OK...
  2. HillPeople

    What fruit makes a good ‘red’?

    Blueberry/Black Currant makes a good medium bodied red.
  3. HillPeople

    Roasted Tomato Wine? I Went For It!

    Roasting never entered my consciousness with tomato wine. We make around 20gal/yr only using end of season cherry tomatoes. Nothing else. It's a dry white most like cabernet sauvignon in grape speak.
  4. HillPeople

    Peach wine clearing

    Pectic enzyme at the beginning and Sparkolloid at the first racking. Works for me.
  5. HillPeople

    Probably killed the yeast

    I've never had any problems with the starter I make. Mix into 1/2 cup of 105 F water 1 1/2 times the amount of yeast you will be using of Go-Ferm. Stir in the yeast. Let it sit and cool down until there is a nice head of bubbles. Add some of your must a tablespoon at a time about 4 times in a...
  6. HillPeople

    First batches for 2022

    It's the body contortions you need to watch.
  7. HillPeople

    Hydrogen cars hit Australian market

    Don't go down too many rabbit holes. Inventions of merit will always make their way to the marketplace. The adoption of fossil fueled internal combustion engines met with stiff resistance initially. Until fossil fuels became easily transportable and cheap. That era is drawing to a close and...
  8. HillPeople

    Pear wine ideas - Please!

    I used to oak it, but now only add Opti-White at the beginning of ferment. It is in the top 3 of our most requested wines. Bone dry.
  9. HillPeople

    Co2

    Let it do its thing. Things will grind to a halt in good time.
  10. HillPeople

    Red Tomato Wine

    Minimum 9 months.
  11. HillPeople

    Red Tomato Wine

    We use ripe to over-ripe cherry tomatoes fermented like red grapes with K1-V1116. till dry. Slight hint of tomato, but most people think it's a Sauvignon Blanc.
  12. HillPeople

    Roasted Tomato Wine? I Went For It!

    We make a fair amount of tomato wine and use K1-V1116. Nice 3 week ferment at 65 degrees.
  13. HillPeople

    Vines are WAY behind last year

    Between the turkeys, bears and weird weather- we got nothing.
  14. HillPeople

    Pear wine ideas - Please!

    Pears make some very nice wine without any secondary fruits added. We make around 18 gallons/yr using approx. 220 lbs of pears. Crushed and pressed with a bladder press. We us K1-V1116 plus Opti-White fermented at 65 degrees. Starting SG- 1.092, ending .992.
  15. HillPeople

    cork confusion

    After bottling and corking I always put them upside down in the cases. No science behind it- just made sense.
  16. HillPeople

    Pear wine ideas - Please!

    We make 18-20 gallons of pear/year. Pectic enzyme, citric acid and opti-white are the only additives. Crushed and pressed. It stands on its own.
  17. HillPeople

    Turkeys in vineyard

    I have a 4' electric fence and it works ok for coons, deer and bears. The turkeys fly over the top and gorge themselves up and down the rows under the netting. It's a losing battle here in central NH.
  18. HillPeople

    POS system?

    Yes Square, and it's worked fine for us.
  19. HillPeople

    Tasteless wine

    I make a lot of fruit wines and I agree with 71B and K1-V1116
Back
Top