wingnutooa
Jack of all Daniels
- Joined
- Dec 29, 2008
- Messages
- 94
- Reaction score
- 0
My girlfriend just got me the equipment to make wine for christmas but my 2nd cousin has been making it for about 60 years.
i've got a pretty good grasp on everything however i'm having trouble with one of the ingredients of this recipe i'm going to start out with.
it calls for 20 cassia buds for 1 gallon, however i'm making 5 (100 buds?) it says "or" cinnamon bark. however it does not give an amount.
my question is, does anyone know how much cinnamon bark to use to equal what it calls for in cassia bud?
couple other questions.
is it necessary to boil my sugar water with my 5 pounds of raisens and spices as it calls for?
this wouldnt be a problem if i was just making a gallon but i dont have a 5 gallon pot i can boil all this in. it also calls for campden tablets.
isnt boiling and using campden tablets sort of like wearing a belt with suspenders?
it also calls for 8 pounds of pressed apples or 24 oz of frozen juice. my lack of a press or financial backing to rent one forces me into the frozen juice path.
do i still need to use pectic enzyme with the concentrate?
and one last question.
how much air do i leave in the top of the carboy.
i've got a pretty good grasp on everything however i'm having trouble with one of the ingredients of this recipe i'm going to start out with.
it calls for 20 cassia buds for 1 gallon, however i'm making 5 (100 buds?) it says "or" cinnamon bark. however it does not give an amount.
my question is, does anyone know how much cinnamon bark to use to equal what it calls for in cassia bud?
couple other questions.
is it necessary to boil my sugar water with my 5 pounds of raisens and spices as it calls for?
this wouldnt be a problem if i was just making a gallon but i dont have a 5 gallon pot i can boil all this in. it also calls for campden tablets.
isnt boiling and using campden tablets sort of like wearing a belt with suspenders?
it also calls for 8 pounds of pressed apples or 24 oz of frozen juice. my lack of a press or financial backing to rent one forces me into the frozen juice path.
do i still need to use pectic enzyme with the concentrate?
and one last question.
how much air do i leave in the top of the carboy.