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Hi All, On a recent foray into the local store, I was looking at the bags of wood chips, chunks, etc. I was looking at the wood pellets for smoking and reading the labels and noticed that they have no additives except the wine-infused pellets. Has anyone here ever tried to use oak pellets for...

I skimmed as much as I could off the top and was quite successful, I will be using a fining agent once fermentation is fully done as it drops that oil out, and then I can rack it off.

it's still fermenting, I'm step feeding it right now. It initially started as an almond wine, but I'm starting to steer to an amaretto wine. is there any difference in flavor profile when steeping ingredients during and post fermentation?

I have taken this in consideration, my batch has alcohol already produced in it so idk if that makes a difference. One video I saw the guy put a 1/4 cup of kernels for a small batch quart sized mason jar liqueur mine is a two gallon batch and I used 15 kernels. What do y’all think? I have read...

It may still, it may have not worked because my fermentation was going and alcohol was present. Idk know if that matters but that’s what I think happened. I looked up what temp almond oil solidifies and it’s below 50° I think. It has to be something unique to my batch I’m sure.

I started an almond wine and tried this but the oil never solidified. I ended up just skimming as much as I could with a spoon which got most of it out. Let it sit in the fridge for a whole day but it never did.

You could use DualFine which says it drops out oil among other solids.

I love love love the flavor of amaretto, from coffee creamer (which is the hardest one to find at HEB, they have it but it's not as plentiful as others) to just a liqueur or even almond extract in cakes I love the flavor. For the longest time, I thought it was just cherries but I found out that...

Ah, that makes sense.

In my recent research into fining agents I do recall reading that chitosan is a binder that grabs oils. Is the oil an issue or inhibitor to fermentation? If not I wonder is a bag of dual fine could do the trick. My last use of it in my white left a goopy layer at the bottom, what was it? Don’t...

https://labelpeelers.com/search.php?search_query=French+oak+spiral

I don’t know the prices for the oak spirals but labelpellers.com. They are cheaper than Amazon. Where they get you is the shipping, but if you’re looking to buy many units I’m sure you can calculate the shipping which seems to be a fixed rate. If you extrapolate it out to where you come out...

I recently bottled a apple wine that I added apple wood to. It had a sweeter smell to it than previous non wooded apple wines I made. And I’m not sure if it’s just this particular ferment but it seems that an apple juice flavor comes through more with this one with the apple wood chips.

I love making Labels, it’s the pursuit of making it yours that’s fun. Some of these were black and white sketches that I colored on my computer. Oh course these are just the files on Avery.com but I was to lazy to go upstairs to take pictures.

I do have some drying out side still so I can try that with that batch.

I’ll have to look it up under that name, I did cube a log and notch the blocks for more surface area. Then I dried them out in my oven at 220° for roughly 10 hours or so. The wood is noticeably smaller, a little warped, hard sounding when banged together, and the green smell is gone. I just...

We don’t live too far from Houston, Bryan Tx.

100% juice from the stores around. We do have a brewers supply store her in town, I’ll have to check to see if they offer something like that.

Plus other various ginger, pomegranate, black cherry, plum, mango, as well.

Started with half gallon carboys, and now am doing 2 gallon food grade buckets from lowes. Still mainly juices, I have a 5 gallon frozen berry, cara cara Orange wine I have oaking right now. A raisin mead and wine sitting on oak. And, rice wine aging. But mainly it’s juice. I learned from...