jobe05 said:Stvr, Thanks for your input, it's always worth hearing about personal experiences. I'm going to try a 3 gallon batch more as an experiment. I'd be mildly surprised if it turned out anything like the blackberry Port, but still worth a shot. In looking at the recipe that Waldo posted for me, and thinking that strawberry will be weak in body, I'm going to add more of the Malt and raisins, and possibly the banana.......... although I'm not convinced on those yet....... but Waldo would never steer me wrong.
The ascorbic acid is interesting, at which point would It be added? Once stabilized? Also, 12 to 13 years is a long time to keep wine around for me right now, and enjoy making it sometimes more than drinking it. I would give my strawberry 12 to 13 months to age, then 12 to 13 months to drink
jobe05 said:Thanks coaster, that close to what I thought I would get based on what was calculated for my last 3 gallon batch, and now adding 33% more Moonshine.
stvr....... Moonshine is legal in some parts of NC, some with special permits, some without, to my understanding, permits are by the local jourisdiction, not federal. There's some very important and popular people in these local parts that have made great wealth in the moonshine business........ you'd be suprised.
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