Search results

Hi Ilibaxter. Thanks for asking. I racked it a few months ago and only last week, tasted it. Smell is very much Dates, and alcohol. There is a slight sourness likely due to added acid blend. There seems to be no tannin and the body is pretty light. Dry, it wasn't all that great but, it...

Ahh. sorry. Thanks

Thanks for the information posted here!

Sunrise at mile 80 in a bike ride, with 4 others.

Thanks for this @Stressbaby ! Today, I went looking for 'oranges' and ended up finding a guy selling pawpaws CHEAP, because they were starting to go bad. I bought five ( 25-30lbs) and am considering going back for more tomorrow. These are not the amazing, SWEET and ice cream like, variety but...

Update: I racked yesterday and added sulphites. There was no rotten fruit smell from before! Whew! The wine however, wasn't clear at all, compared to a 2L bottle of the same wine that was separated in September, that is 98% clear. It surprisingly, had a little carbonation, as well as the...

@Scooter68 post #10 Thanks for this. My pineapple only wine, with less fruit than you used, darkened to a whiskey type hue, over the year and a half it aged. I might have to age in a different manner. :/ The mango wine, remind as clear as my avatar!

WARNING! MUSH IS NOT A WINEMAKER'S FRIEND. :slp :m:m:m I'm a little high at the moment for wringing the mesh bag for almost an hour, trying to separate liquid from pulp. :d Primary fermentation was done by Monday and i needed to do my wringing marathon asap . Lol. ( Feeling very noob atm...

Well, on the evening of the 15th, I ratched a starter with 1/2 pack of lalvin 1116, that multiplied for maybe 3 hrs, before being distributed between 10 gallon jiuce and maybe 15 gallons mush.. I assumed fermentation would be slow for a while. After 24 hrs, I'm mopping.. sigh Had to transfer...

Thanks franc.I would have preferred to limit acidity because the natural fruit has almost none (taste wise,) but, since this is something that'll probably age a year, added some Acid Blend.

After 10 hrs of cutting up dates, boiling and straining, I've finally processed 67 lbs of dates!! Currently, i have two barrels (plastic,) with ~9 gallons 'juice' each, and another barrel with wet pulp. I've added ~5TSP Pectic enzymes to each ( warm) juice barrel, but, not to wet pulp because...

Hi all. I received probably 50-60 lbs of expired Medjool dates, that seem to be in great condition. I opened a couple containers and they smelt, and tasted normal, with nothing growing inside the containers ( half pound and one pound containers.) [ahem.. opened a third container that had a...

Thanks for asking: I'm panicking a little. It's about 10 days now and activity has looked non-existent for a few days. I racked off the minimal amount of lees yesterday because the must was smelling like the limes were going bad, and the fine pulp that ended up in the must was starting to float...

What was the planned, final sweetness for the cinnamon mead? Is the final outcome disappointing or mostly annoying because the mead didn't match the expectations?

Do you notice changes in taste when using fining agents? I used bentonite in a coffee wine and it changed the taste too much for my liking but, that's one problem with bentonite.

Hi Val. I'm doing a lime skeeter from hell. Lol. I just spent 3 hrs peeling 200 limes (skin, pith, and every spec of white i could see,, including about 15% of the pulp,) that were then put in the freezer. After thawing, I'll try to remove as many seeds as possible before adding sulphites...

Update: :eek: Hahahah. There was a sourfly just chilling inside the bucket when i opened it up to separate the fruit! Likely I didn't close it properly and neglected to tie cloth over the closed bucked to prevent flies from getting in. Haha. Either way, a couple days ago, I added 2lbs more...

cmason1957, i always wondered why many recipes say to let the bag of fruit drip dry and not to squeeze.

A funky ant, 3/4 in long, that apparently isn't an ant, but a wasp. Velvet ant. First time seeing one!

The images below show the 'scum' I'm talking about. In the close-up, the big bubble shows it clearly. In a clean fermentation, bubbles are never this size. Rice_Guy, I'm a little scared by your post! :oops:. 1) pH is LIKELY too high so, will get some limes and introduce acidity asap. 2) The...