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  1. SVEN

    Kombucha SCOBY in lieu of EC-1118 or Primmer Rouge

    I was exploring making kombucha primarily for its probiotic and organ-cleansing benefits. Being comprised of water, black tea, sugar and a SCOBY. (Symbiotic Culture Of Bacteria and Yeast). Has anyone tried inoculating their wine, mead or cider with a home-made (or store-bought) SCOBY? Some...
  2. SVEN

    Kombucha fermentation chemistry for wine, mead and cider fermentation

    I was exploring making kombucha primarily for its probiotic and organ cleansing benefits. Being comprised of water, black tea, sugar and a SCOBY. (Symbiotic Culture Of Bacteria and Yeast). Has anyone tried inoculating their wine, mead or cider with a home-made (or store-bought) SCOBY? Some...
  3. SVEN

    Mead-making mode for entry into Valhalla

    Revisiting my Viking/Nordic past...mead has always been a fun way to do this! Looking into preparing some new mead formulations. (Trying some new honey varieties, brown sugars, different citrus rinds, etc.) My starting pH was 3.4 with a SG = 1.112. Performed 3 consecutive Fermex additions in...
  4. SVEN

    Mead - Campden tablet addition

    Preparing my first batch of Mead. Started on 1 January 2019...wildflower honey / organic maple syrup base. The primary fermentation seems to have ceased. Noticed stratification in the one gallon carboy several days ago...now observing a clarification along with 15+ mm of sediment. Question...
  5. SVEN

    First attempt at Mead-Making

    Looking to revisit my Viking heritage by immersing myself in the art of making mead. Looking at the plethora of mead recipes out there....just do not know where to start. Looking to make one gallon of a high-alcohol, slightly bitter mead. Any formulations that anyone would want to share...
  6. SVEN

    Must Status after 8 days

    Good morning: First wine attempt. Here we go...... Started with 1 gallon of 100% Welch's organic, grape juice, no preservatives. Added the malic/tartaric acid, tannin, yeast and yeast nutrient. Placed into a sanitized one gallon, glass carboy equipped with an alcohol-filled air lock. Staring...
  7. SVEN

    Dispersing Fermentation Components

    I am preparing 1 gallon of wine from 100% WELCH'S concord grape juice. What is the preferred way of dissolving the sugar, yeast nutrient, liquid tannin and the acid blend prior to juice addition. Also, how best to prevent caking of the yeast?
  8. SVEN

    First wine-making attempt

    At 68, I am attempting to prepare my first batch of wine. I have a 1 gallon sanitized glass carboy and an airstop. I will be preparing 1 gallon of wine using Welch's 100% concord grape juice, preservative-free. To that I will be adding: 0.176 oz./5 grams of Red Star Premier Rouge yeast, 0.5 lb...
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