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Apart from all the kit wines I've done, I've been enjoying doing lots of different country wines. Eventually, I got some software to track what I was doing, which helped, but had some critical limitations such as portability -- I wanted to update it on my tablet or phone -- so I wrote up a quick...

Was just starting another DB and realized I have never contributed to this thread. I've done 2x6Gal batches of SP and 3 (now 4) 6 Gal batches of DB: 3441 + 12 + 24 = 3477

Dragon Blood = so good. You'll be happy you did this one :h Glad to hear it may be on it's way to goodness. As others have said, the acid level in this will be a factor, so if it stalls out here's my suggestion -- make an acclimated yeast starter: Grab (another) pouch of EC-1118 (I...

I'm delighted to see you didn't give up, and that you didn't toss the wines already! The splash racking was a great idea. There have been a few times where I was concerned about my water -- specifically, remnant chlorine -- but had no access to other water sources. So, I put the water I...

Whoops! I didn't see your note until I went back to add to my list today. Happy to share... Most of my wine names are inspired by the situation in which I receive the fruit or how they turned out. So, Magic Peach, one of the first wines I ever made from fruit, was Magic because I grew the...

The admins may want to move this to a different area, but here are my thoughts... Yes you can use canned pumpkin! As I dig through my research notes I would recommend something like this: 3 Gallons of Canned Pumpkin Wine 12 lb canned pumpkin 3 lb of baked sweet potato 2 lbs of...

:) LOL :) I didn't take the readings by hand -- I got a Tilt Hydrometer for xmas and I rigged up a raspberry pi to take readings every hour, then average the readings every three hours and upload the values to my winemaking log app. It allows me to "check in" on my wine from work or...

A few months ago I noted a sale at my local Costco for the Merlot and Chardonnay kits -- I wish I had noticed if a Cab Kit went on sale! I have a Merlot and Chardonnay aging in carboys now, and as I just freed up a carboy I put the second Merlot on the other day and it's rolling up quickly...

Apart from all the kit wines I've done, I've been enjoying doing lots of different country wines. Eventually, I got some software to track what I was doing, which helped, but had some critical limitations such as portability -- I wanted to update it on my tablet or phone -- so I wrote up a quick...

Emailed my whole winemaking group! This is a useful tool that I hope ends up with someone in the group...

I had a PM asking if one could make this in smaller amounts, and I thought I'd share my reply: --- What you could do is make it by the gallon: Dissolve 3/4 lb sugar (750g if you're using metric) into half a gallon of hot water (1.75L), then top up the gallon jug with very cold water. Add 1-2...

Thanks, Menny. I only made a couple to give to my buddy, and I couldn't find my scissors -- but then it looked so good hand-torn I had to pretend I meant to do it that way all along...

I'm not sure if this is the right section of the forum for this recipe, but I wanted to get it up here before the summer passes everyone by. It's been a particularly hot summer here, and my buddy and I began to wonder if hard iced tea would be good after an afternoon of outdoor work. I...

Apart from all the kit wines I've done, I've been enjoying doing lots of different country wines. Eventually, I got some software to track what I was doing, which helped, but had some critical limitations such as portability -- I wanted to update it on my tablet or phone -- so I wrote up a quick...

Great giveaway - liked on FB!

Apart from all the kit wines I've done, I've been enjoying doing lots of different country wines. Eventually I got some software to track what I was doing, which helped. Recently. I wrote up a quick replacement that was more portable and met my needs a little more closely. This is an updated...

Really great information, folks -- thanks! It sounds to me like there's some benefit...This will make for an interesting conversation!

A local winemaking shop has a cold stabilization room where they store unfermented juice. They claim that it works the same way pre-fermentation as post-fermentation, but I've never seen it work that way! So, I'm reaching out to the experts here -- is he right, or does tartaric acid crystal...

This would be a terrific tool and would help me avoid another back issue! *waves hand in the air* pick me!

BTW, just bottled this and it's VERY banana heavy. If there is a next time, I might skip the bananas entirely.