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  1. maurtis

    DangerDave's Dragon Blood Wine

    I just use the powdered wine tannin from my LHBS. I did not get a overly-tannin dry mouth feel to my last batch, but I backsweeten to semi-sweet so that might have masked it. My palate is not very fine anyway, one of my favorite wines that I have made so far has been Skittle Wine, that should...
  2. maurtis

    DangerDave's Dragon Blood Wine

    I have used it before, but last time I made the same "mistake" and put the extra tannin in before clearing, so not sure if it made a difference. Taste-wise to me it was about the same, I mainly put it in to help with my wife's fibromyalgia flare-ups. Supposedly the extra tannin helps with the...
  3. maurtis

    DangerDave's Dragon Blood Wine

    It has been a while since I made my last batch of DB, got into brewing beer for a while so all my carboys went there. But with a neighborhood potluck coming up I figured some DB would be perfect. Just backsweetened to a little over 1.005 using 3 cups of sugar (dissolved into water) and racked...
  4. maurtis

    Sweet Tea Wine

    Going back through my old wine making notes... I think I will wait a couple extra days for the wine to completely ferment dry and stable for a few days before racking, then do 1/4 tsp of k-meta and 3 tsp of sorbate when I rack and degas. If I am not seeing a lot of stuff drop out, I will save...
  5. maurtis

    Sweet Tea Wine

    Mine is chugging along too. Like you I made a simple syrup instead of just pouring the dry sugar into the fermenter. A week after pitching the yeast and I am at 1.010 from 1.090. Planning to rack and degas with wine whip at 1.00, then after a couple weeks rack again for bulk aging for a few...
  6. maurtis

    Where to buy Welch's frozen concentrate?

    It was potassium metabisulfite, I checked the ingredient listing of several different brands and they all had it. Except for the organic version. Welch's mentions it on their allergen page: https://www.welchs.com/products/nutrition-and-allergen-information
  7. maurtis

    Where to buy Welch's frozen concentrate?

    BTW, I picked up a few bottles of white grape juice today and noticed most brands were bottled with k-meta. Not sure how much that would interfere with a ferment, but would let it sit for a bit before pitching the yeast. I went with the store brand organic juice which was pasteurized, no...
  8. maurtis

    Where to buy Welch's frozen concentrate?

    The cans say to mix the concentrate with three cans of water, so that makes 46 oz. of liquid. So I would think 46 - 48 oz would be good. I am about to do the same since we can only seem to get the white grape frozen concentrate around here from Walmart and my wife is very anti-Walmart.
  9. maurtis

    Sweet Tea Wine

    Thinking of making some of this, using 1 can of frozen white grape juice concentrate per gallon for body. And I like the idea of using lemons and zest.
  10. maurtis

    using my wine pump to pump fermented mash

    He may live in a country where personal distillation is legal? Or have a license for a small distillery? But let us make it a more generic question since I had wondered the same thing. If I use a wine pump like the AllInOne to transfer liquid from my primary fermenter into a secondary, what...
  11. maurtis

    Bleeding corks?

    The only time I have gotten that was on a DB where I boiled the corks beforehand (I stopped doing that) and also stored the bottles on their sides immediately after corking instead of waiting a few days upright. Since I stopped boiling my corks and started letting them sit upright for a few...
  12. maurtis

    Summer Sea Breeze

    Looking forward to seeing how it goes, sounds like a delicious summer wine. I tend to only use Sparkolloid when I am out of SuperKleer, and then I always end up using SK two weeks later anyway to clear up the wisps. I guess I should just start buying more SuperKleer when I hit the LHBS, LOL.
  13. maurtis

    DangerDave's Dragon Blood Wine

    A lot of the cheap fortified wines are citrus wines. Probably a lot cheaper to make than grape wines.
  14. maurtis

    DangerDave's Dragon Blood Wine

    True, I guess it depends on how much you are drinking in a night. I can have a bottle to myself and not feel much in the morning. Two bottles and I am definitely dragging until lunch. How high did you let the temps go? If you used EC-1118, it seems to be really resilient, unlike beer...
  15. maurtis

    Magnetic stirrer wanted.

    Yup, I made a stir plate for making beer yeast starters using a computer fan and two small round but strong disc magnets. Many DIYs online. I used a 120mm fan since that is what I had laying around, but an 80mm should work fine too. And I just used a 6V wall wart power supply since the 12V...
  16. maurtis

    DangerDave's Dragon Blood Wine

    Billy, I LOLed at the label, love it. Not sure about the hangovers, my reaction to DB is no worse than any commercial wine or beer. But if you and your girl both get strong hangovers from it, it does not sound like a personal sensitivity issue. How much k-meta did you use and when? I am...
  17. maurtis

    DangerDave's Dragon Blood Wine

    Couple of months? In a couple of months from the start of a batch, mine is gone, LOL. Mine takes right on two weeks to be ready to bottle. A little green but still quite tasty even that young. One more month from that and I find it smooth and giftable.
  18. maurtis

    Mojito Skeeter anyone?

    Since I made a 6 gallon batch I used an entire bottle of mint extract. At first it was WAY too minty. But over the past three months is has really mellowed in the bottle and as of right now is very enjoyable. I look forward to drinking some ice cold during the hot summer months over some yard...
  19. maurtis

    DangerDave's Dragon Blood Wine

    Agreed, the blueberries can be tougher so I try to pop them after a few days when squeezing the bag as well. At the end, fruit mush puree :)
  20. maurtis

    DangerDave's Dragon Blood Wine

    Great, the primary fermentation part and squeezing the fruit bag was what I was concerned about. If you can ferment in a bucket, you are good to go. Regarding tannin, from what I understand it help with mouthfeels and flavor. It is not very expensive, so if you have an LHBS nearby you can...
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