Hello all. I have been lurking on this forum since late December when my husband gave me a 1-gallon kit for Christmas. I started a couple batches - a strawberry recipe from Jack Keller and a Blackberry that was in the recipe book in my kit. Discouraging - both recipes take 5 years (sarcasm) to get results.
Fast forward to a few weeks ago when we went out and purchased equipment to make 6-gallon recipes. Our first batch was Dragon Blood that was just bottled Sunday. DE-LISH! Thanks Danger Dave!! This has gotten me so freakin excited! I also have a Pinot Gris kit on Step 3.
Tonight we started on the Dragonette recipe. I started with the 5 gallons of water, added all the chemicals, added the additional gallon of water and started with 17 cups of sugar. This did not give me the recommended SG of 1.072. I kept adding sugar, up to 10 lbs. and only got the SG to 1.064. Should I be concerned? Should I add even more sugar?
Another issue I had was the recipe says to add water to 6 gallons and then add the 12 pounds of fruit. Well my bucket overflowed. I took out a few cups and it's stilled filled to the rim. When this thing starts to ferment I am afraid I will have a mess on my hands. I pitch yeast tomorrow evening.
This is a great forum and I hope some day soon I will be able to contribute back!
Sent from my iPad using Wine Making
Fast forward to a few weeks ago when we went out and purchased equipment to make 6-gallon recipes. Our first batch was Dragon Blood that was just bottled Sunday. DE-LISH! Thanks Danger Dave!! This has gotten me so freakin excited! I also have a Pinot Gris kit on Step 3.
Tonight we started on the Dragonette recipe. I started with the 5 gallons of water, added all the chemicals, added the additional gallon of water and started with 17 cups of sugar. This did not give me the recommended SG of 1.072. I kept adding sugar, up to 10 lbs. and only got the SG to 1.064. Should I be concerned? Should I add even more sugar?
Another issue I had was the recipe says to add water to 6 gallons and then add the 12 pounds of fruit. Well my bucket overflowed. I took out a few cups and it's stilled filled to the rim. When this thing starts to ferment I am afraid I will have a mess on my hands. I pitch yeast tomorrow evening.
This is a great forum and I hope some day soon I will be able to contribute back!
Sent from my iPad using Wine Making