Search results

Check out what I just scored :) It’s handmade, hand carved and old! I’m stoked :try It had been sitting in a shed and was super dusty, so I cleaned it up and did a tiny bit of maintenance work on it in the process. Fortunately it wasn’t greasy like how an old item that might have been in a...

Probably a silly question, but... Wondering if this pineapple would be considered "clear?" Or if it should be clearer? Or if there's a more proper way to determine this besides holding it up to the monitor? Thanks!

Yay!! Followed the recipe, and it's DYNAMITE GOOD!!!! Very proud of all I've accomplished this past year with learning how to create. Far from an expert, but I'll continue learning from all of you great people and continue experimenting! Thanks for contributing to my successes :)

Finally got around to bottling the rhubarb and pineapple batches. Each was a gallon. The rhubarb turned out to be 12% ABV, the Pineapple is 17% ABV. The pineapple is extremely good over ice with a splash of coconut liqueur, and both should be served cold. Unfortunately, I kept drinking from...

Back from FLETC so it's time to start something new. Since Skeeter Pee is on my bucket list, I figured that'd be the one. Following the recipe from the Official Skeeter Pee site as closely as I possibly can: Skeeter Pee Recipe (for a 5 gallon batch) 3 bottles of 32 oz 100% lemon juice...

Anybody up for a contest as to whose wine storage facility is the most ghetto? LOL!!!! Here's my entry!! All in fun, of course, right? Hey, we do what we gotta do in pursuit of the things we pursue ;)

24 bottles of beet wine. Now I've got 2 empty carboys! And 2 empty buckets! So... when I return from FLETC, I'll start up a batch of Skeeter Pee. Gotta do something with all the clear bottles I've collected, right? *smile* The tip for dunking the bottles & capsules into boiling water...

Just got my new 5-gal carboy, figured I'd rack my beet wine off its sediment. Sanitized the new carboy and new "long" racking cane, got the 5-gals of wine on the cupboard, empty carboy on the floor. Hmmm. This racking cane isn't the same as my shorter one, I'm going to have to manually start...

My 5 gallon batch of beet wine has been in the carboy, secondary, now for 17 days, and is stable at 0.996 SG. It needs to be backsweetened a bit as it's somewhat sour. I detect no yeast flavor, just sour and alcohol. It is not clear. I have 6 quarts of beet wine I started on 6/7, slightly...

Here's a question I haven't found an answer to on the forum... If I want to make bread and am out of baker's yeast, can I use wine yeast? What might the ramifications be?

Is there some kind of way I can know approximately how much simple syrup to make, to sweeten a 5 gallon batch just enough to bring out flavor? I'd hate to make way too much or way too little... especially if I use the wine itself as the liquid for the syrup. I mean... are we talking cups and...

Carlo Rossi makes a 4 liter jug of Sangria that I can buy for $10. I'm not crazy about it overall, but it does have the sweetness level that I'd like to achieve in most of my winemaking attempts, plus I get a gallon+ jug out of the deal. And, with only 10% ABV I can drink up a jug reasonably...

I started with the recipe from YouTube that was posted here earlier, but wanted to be a bit more mindful of the outcome than those nice ladies seemed to be... and wanted to maximize the fruit flavor as well. 2 pineapples 1 gallon water 7 cups sugar 1 pkg Lalvin RC 212 yeast Peeled and...

What is the purpose of adding acid blend? Versus, say, a measure of maybe lemon juice or another acidic-type fruit? Is it about taste, or is there other chemistry?

Hmmm... We start with juice, sugar and yeast. The yeast eats the sugar, and expels waste in the form of alcohol. Then it dies. We take the juice off the dead yeast, let it sit to clarify/clear, make sure the CO2 is gone, then bottle. This is, of course, at its simplest. Sugar has calories...

:u Racked my 6 gallons of beet must off the lees into secondary today, came out 5 gallons even. SG was 1.015 using the first hydrometer I bought, and the new hydrometer I just got, well, it sunk. So, not really knowing which is true, and getting tired of having fermenting juice in my kitchen, I...

I'm wondering... if there's any reason why one couldn't combine coconut water, shredded coconut and pineapple juice and try for a semi-dry wine? Or is this way too "out there" to even consider?

This is my current beet wine project, and I'm wondering two things... Is this stuff ever going to get below 1.000?? And, is there such a thing as must sitting too long in primary, covered of course with a cloth, if fermentation is still occurring? Thank you, all :) 7/29 - 1.090 SG 8/1 –...

Yay, I got my hydrometer! First of at least two, I know I'm gonna break this one, but... one for now ;) This is what I've done so far, please let me know if you see any potential issues... ingredients are from several recipes, built it on what sounded right, and steps are my own logic...

Howdy All! I've been exploring your forum for half a day now and am really enjoying! Awesome information! I'm relatively new to winemaking, but my Mom (86 years old) has gotten me interested in exploring and experimenting. I've got two different wines going, thought I'd share and see if...