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  1. Breakinbonesben

    Sorbate..is it still good in wine 3 months later.

    Added sorbate to last racking 3 months ago. Will it still work if I add sugar now for sweetening?
  2. Breakinbonesben

    This is my set up right now. Find whats wrong.

    YOU HAVE TO SAY ONE THING POSITIVE AND ONE THING NEGATIVE. Try to be creative. Thanks Bbb
  3. Breakinbonesben

    Noob wine maker outside madison wi.

    Well after lurking and a few posts i thought i should introduce myself. Im Ben. I got into wine making because i have a bunch of black currant bushes and the recipe i wanted to use was on this forum(thanks wade.) I am the lucky father of twins (2 months old) and we have to sleep in shifts...
  4. Breakinbonesben

    Looking for a recipe for kale wine.

    I have huge amounts of kale. Was hoping for a recipe. Looked all over only saw a post of someone trying but with no recipe or outcome.
  5. Breakinbonesben

    Wine kit with yeast that exspired in 2012

    So i just picked a some wine making supplies from a cl ad. It came with a vitners reserve white zin kit. When i checked the exspiration date on the yeast it exspired in 2012. I dont know what the juice is supposed to look like to know if its any good. Should i toss it or buy a new yeast and go...
  6. Breakinbonesben

    Stawberry rhubarb wine first attempt. 2nd wine ever.

    Im combining 3 different recipes into one. 1+ gallon recipe. Let me know if you see anything that doesnt make sense. Everything is steralized. Ingredients 71b yeast 2.5 pounds frozen then thawed strawberries 1.75 pounds frozen then thawed rhubarb. 1 pound sugar 1 tsp yeast nutrient Acid...
  7. Breakinbonesben

    Primier blanc yeast for a strawberry rhubarb recipe.

    Will red star primier blanc yeast work for a recipe using strawberries and rhubarb? I also have ec 1118 but id rather use my old yeast first and save my ec 1118 for dragons blood.
  8. Breakinbonesben

    Bulk aging in a cool wet basement.

    Im fermenting up stairs but want to bulk age in the basement. It is always cool down there (at the most 70 degrees.) It also is wet. Flood zone with a high water table so there is a steady trinkle of water that goes around the edge in a channel. I plan on putting the carboys on a pallet on the...
  9. Breakinbonesben

    Noob questions

    After degassing and waiting for the wine to clear do you leave the airlock on? If back sweetening do you do that before or after it is clear? Thanks.
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