Search results

4070+6 gal of DB=4076

Good lord this stuff disappears fast!!! Well over half my first batch is gone, and I want my second batch to sit in secondary for a while to degas thoroughly before bottling so I very well might run out before my next bottling... So far everyone who has tried it loved it, can't decide whether...

Just seeing this now, I haven't been around lately. I'm glad to see you went through with the project:b. How was the finished product?

Just thought I'd check back in and testify to the miracle of splash racking. It's totally, completely gone. Not even a hint of it left. I added k meta just to be on the safe side after so much aeration, but the batch seems fine to me. Gonna let it sit a while longer before I bottle it though...

No problem. Let me know how you make out

If it doesn't smell like rotten eggs, and all else seems fine, I wouldn't worry about it. There is definitely a smell to fermenting fruit, just a normal part of the process. Let it finish out, dont be too quick to dump anything down the drain Ps I have a batch that tasted like burnt vinyl...

Yup I've done it with great results. A neat trick is to fill a plastic soda bottle and just squeeze it every day until it feels like a fresh unopened soda bottle. Then you know it's built up enough pressure, and it's time to pasteurize.

Hi everyone been busy lately so haven't been on here much. I decided to check on my batch again tonight and the smell/taste is nearly gone. It looks like the combination of splash racking and time have helped so I gave it another splash racking to see if that would clear things up further...

If you bottled without degassing, yes there would be some carbonation. It usually wont clear unless degassed, so you could end up with sediment in the bottle (it will clear in the bottle) A fun project that I played with was to oversweeten after fermentation was done, bottle carbonate (like...

I can just imagine. I put mine in a nylon stocking but the stuff that got through it made a huge mess. Lots of light fluffy lees that wont compact out.

I ate the rest of the apricots I had bought and, in the aftertaste, I could definitely detect a bit of what I smell and taste in the wine

I lift them by keeping my legs straight, bending at the waist and lifting with a twisty jerky motion

Thanks sour grapes. I'll do my own research, just seeing what you guys had to say. I drew about an ounce tonight, still smells terrible. I tried swirling the glass, still bad. I tried the penny again, and after a few minutes, there was a noticeable difference. There may be hope yet. Going to...

I used one bottle of lemon, got about 11.5% abv and I like it that way. It might just be me but I felt the tartness was more from the raspberries. But I drank quite a bit dry, it was pretty good, and i might bottle half dry next time to get a good feel for it. I should get another batch going...

Have you tried the original recipe dry? I seriously thought of bottling it dry. I only sweetened mine back to an sg of 1.000 and it's almost too sweet for my taste. But it did balance the tartness. Maybe half the sugar next time for me

Very well put.

I've never had 1118 fail either, but it happens I guess. It might be worth your time to learn to make starters to get your brews off to a faster start, if you dont use them already that is.

Thanks, I wont rush into anything. But I'm still wondering. Does soaking copper in wine pose a health risk to myself and others? I've read against using galvanized steel, aluminium, I'm sure lead is a big no-no. Just wondering where copper stands.

Good luck. Ill keep watching for updates. I'm pretty sure I'm blacklisting them. Just not worth the headache for me.

I agree, 60 is a bit low. I like to be at about 70, at least until I'm certain fermentation has begun. After that, lower temps slow things down if that's what I want to do, but at least I know I had viable yeast in my batch to get things going.