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  1. crwagner89

    Werther's Cyser

    You could very well be right, I don't have a lot of experience with malts. Your experience with buckwheat is pretty funny, I've only tried it once but thought it was pretty tasty. It kind of reminded me of coffee. Not sure where it was from though. I was interested in making a buckwheat mead...
  2. crwagner89

    Werther's Cyser

    I actually had this idea too. Honestly it would probably be easier than melting down 2 bags of Werthers and having to deal with all the foam. I was trying to go for a caramel apple taste so I might try that as well with my next cyser. In my searching I did come across a recipe for a caramel...
  3. crwagner89

    Werther's Cyser

    Update This didn't get a ton of attention but I figured I'd post an update anyway. After the last post, I had to rack 2 more times to get rid of the foam. Each time I topped it off with apple cider. Following the final racking I mixed in some sparkaloid and let it sit for a week before...
  4. crwagner89

    Persimmon Mead

    I gotcha, with the extra volume in there it sounds about right to me. Hope it turns out good for ya.
  5. crwagner89

    Persimmon Mead

    Did you take a specific gravity reading after mixing in the honey? I always read that 1 lb of honey per gallon would raise the must by about 35 gravity points. By those numbers your OG should be around 1.105 plus the sugar from the fruit. I'm not assuming you're wrong, just wondering how...
  6. crwagner89

    Wine is changing color in secondary (getting darker)

    Ok, that makes total sense then. The red grape is definitely where the color comes from. Knowing that, I would guess that the change in color is mostly due to the sediment dropping out. Keep in mind yeast is pretty light in color (usually an off white) so when that dies off and falls out of the...
  7. crwagner89

    Wine is changing color in secondary (getting darker)

    I'm curious about your recipe. I made 2 tomato wines last year and they ended up looking like white grape wine. Crystal clear and a light yellowish/gold color. Basically the complete opposite of yours. Do you mind sharing the recipe?
  8. crwagner89

    First prickly pear wine

    I've never heard of adding crab apples for acidity, that's a great idea. Do you get much apple taste in your wines doing that?
  9. crwagner89

    First prickly pear wine

    Thanks! I'm really hoping it stays that way. I've heard that it loses it's color over time, but I'm hoping the acid that I added will help prevent that. Prickly pear juice is pretty low in acid, which might explain why some people see that color change.
  10. crwagner89

    First prickly pear wine

    Recently came across some prickly pears at the local grocery store so I decided to try them out. The flavor is really good... like a cross between watermelon and kiwi. The fruit is so packed full of seeds that it's hard to eat them, so naturally I decided to turn it into wine. The flavor is a...
  11. crwagner89

    Werther's Cyser

    Caramel chai sounds pretty tasty. I can't recommend using werthers yet since I'm not sure how it's going to turn out. I've seen chai tea bags with caramel flavoring in the tea, I wonder how that would be? Might be easier than having to deal with the candy later on. I posted a link below if...
  12. crwagner89

    Werther's Cyser

    Recently my 6.5 gallon batch of Cyser was ready to be racked, so I decided to divide it up into 6 smaller batches and try something different with each one. One of my crazy ideas was a Werther's cyser. I looked around and found a few people who have tried it with traditional mead, but couldn't...
  13. crwagner89

    Ginger lime agave wine

    Hey Craig, small world! I actually just moved back to Spring Grove a few months ago. I was living out towards Lancaster for a few years but I'm originally from Spring Grove. It's funny that you mention Thunder Ridge someone else was just telling me the same exact thing. I actually live just a...
  14. crwagner89

    Ginger lime agave wine

    Thanks! I'm new to this forum so I wasn't aware of that thread. Looks like some pretty interesting recipes.
  15. crwagner89

    Ginger lime agave wine

    Sorry for the delay. The recipe is: Ginger lime agave (makes 1 gallon) Juice of 8 limes and zest of 3-4 of them 8-10 oz shredded ginger 48 oz agave nectar 1/4 tsp tannin Red Starr pasteur blanc yeast Goferm and Fermaid O at recommended dosages Pectic Enzyme Campden Tablet First I mixed all...
  16. crwagner89

    Ginger lime agave wine

    Hey guys I just racked my ginger lime wine into the secondary and am really happy with how it turned out. I did a lime wine a few months ago that turned out really good, so I decided to experiment with it a bit. I wanted the primary flavor to be ginger, with lime being the secondary flavor. I...
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