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Fascists like you are the reason I will leave this forum. You people don't love wine-making - you love power tripping over other people. Don't tell me to quit being argumentative, I will uphold my right to resist oppression from fascist snobs like yourself - it is you who are persistently...

Yeah GR8 ! that's the way I did the first one - get a benchmark.

It's a waste because it is self-denial for not reason. Kilju doesn't age very much very unlikely SP does either. Feeling guilty and wanting to punish yourself? lol. AHA - twice as much sulphides there you go- try really aereating it before drinking - pouring glass to glass - air dissipates...

Skeeter Pee is not a Mist based on Red wine etc. It's almost a flavored Kilju. I think you waste your time to age it. I wouldn't blame the Skeeter. A year for Skeeter? Yikes! It's a waste. You could be reacting to the sulphide so maybe aerate it plenty before drinking or folow the other advise...

Better Bottle! - that's what I've got. Also got a 5 gallon food grade water bottle from one of the supermarkets - it was very hard to find - had to check the codes on the bottom of the jugs and, lo and behold - it was same code as on the better bottle. ... But even that five gallon line is not...

No you don't need to balance etc etc because flavour is a subjective thing not an objective science. You decide what are your "desired flavors" based on your personality, your life experiences etc. Some people look at wine like they are trying to find Al Qaeda terrorist cells they are not...

Taste is extremely subjective. A lot of people here like higher alcohol content in wines. First is detecting minute differences , second is the degree of conscious attention to those tastes, third is how you react to tastes - your attitude. Like if someone has an attitude to hunt for certain...

so now you need an airlock. I don't see it but looks nice.

I've done several orchard breezing mist wine. What airlock? You are supposed to start primary fermentation in a pail with lots of head space - no airlock - loose lid or towel covering.Bubbling means very vigorous and if that probably shoudl still be in the primary not carboy. I fortify my...

Some two handled corkers like mine have adjusting screws. Also what is really important is hand skill. You can vary the pressure of a single corking as you are doing the cork You can vary it as to bottle type. ie there is speed ad pressure over time Particularly at the final end you can give...

The other ones from the same company also have high ABV tolerances. http://www.lalvinyeast.com/strains.asp I could probably taste for 30 years and never pay much attention to the difference nor care about it if I did notice it. Maybe you taste a minute difference and intellectually decide...

He has one gallon glass jugs which he will use for use as carboys - which was his starting point - he just needs to find primaries for that size with headroom. I have the same - 3.1 and 4.2 litre glass wine jugs with nice little circle handles. they can be plugged and air locked if one can...

All hardware stores in Canada sell food-grade 5 gallon buckets - (Rona , Home Hardware) - they might even have smaller - says food-grade on the signs I think - they make them all food grade. . Also I got 3 , 3 gallon buckets + came from food products bought in bulk (one used to have...

EC-1118 has an alcohol tolerance of 18 percent - I've frequently fermented wines usually 12 to 16 percent - no problem whatsoever. My current Blackberry Blast ABV now 13% + fermented to .992 in 6.5 days - goes into airlock carboy tonight. - the current hot season helps

I stabilized and used kieselsol/chitosan pack for fining for an experimental change tot see the result. The blueberry is very very dark blood red but it is all clearing as per normal - I can definitely see difference between cleared and uncleared. I need more than a flashlight to see the light...

The juice is the "must' - must is what is to be fermented. .. Your general problem may be the lack of oxygen. Yeast needs air to ferment and space to release the CO2 - airlocks will stress/suffocate them. Most everyone uses just a loose towel or loose lid over the top - mostly to keep out...

The"just ' part involves having a manufacturing facility and a refinery and it can get quite complicated. It could be "added" or it could be created in the normal extraction of sugar. from beets or from sugar cane. Natural brown sugar is not added but "produced from the first...

I used dark brown sugar in Red Dragon Spice Chai Wine and in Ginger wine (2 pounds ginger in 12 litres). Not Brown sugar - Dark Brown Sugar It's a major taste difference and the taste is delicious ut not appropriate for many wines maybe not for reds - grapes but who knows??!!! maybe it's an...

I don't know what fruit you are using my DB made with 5 wild blueberry packs - fruit eventually dumped into must and disintegrated into small particles - is very very dark blood red seems just dark like I didn't see before - already started it with bentonite - so this is different than the...

Making some Dragons Blue 6 gallons with 3000 gm (6.6 lbs) of 5 Canadian Wild Blueberries frozen packs (600 gm) (President's Choice - $3.97 per bag regular price). As per my method , I squeeze the fruit bag for 5 days but on day 5 or 6, I dump the bag into the must. I like to get every last bit...