Soooo, this afternoon I was working on a project and hopped up into my storage area in the shop. I found 3x 1 gallon jugs and 2x 1/2 gallon jugs.
It was a moment. For a second I was excited! Hell ya! Then.. I thought this is getting out of hand. I fired up the malt hard lemonade the other day, so I WAS officially out of vessels.
I have every intention of doing another batch, but I was thinking I would try a kit 5-6 gallon kit. Red; Merlot, shiraz, whatever.. is something that is always on hand for sipping and cooking. So, I thought I would try a kit with this in mind. Safe, simple, something I know won't go to waste. Now, I can continue to experiment with some smaller batches, too, but I have to get organized first.
I wasn't aware of degassing, but I happen to have a vacuum pump. I'm going to do an sg read to make sure everything is finished dry, then I'll degas and let the Skeeter Pee, DD, and Raspberry clear, back sweeten, bottle, drink.. etc.
The White and Triple Berry I plan to let bulk age. I have 2 gallons of TB and 1 of White. I want to leave 1g of TB pretty well as is and maybe split the other gallon, play with acid blend and other flavors to learn to identify them. Reading through this forum ingredients like grapefruit, pepper corns, zests, and a few others have me intruiged. Any suggestions for additives that really make a fruit wine interesting, and how much to add?
I left the white basic. 1/8 tsp acid blend, sugar, water, nutrient, etc. Should I just leave it be and revisit later? Better to make adjustments now?
I wanted to try the quick recipes and if I like 1 or 2, get larger batches going to have some easy and interesting offers on hand for summer. If any of the above recipes are keepers I'll mix up a 5-6 gallon batch once I get a taste.
Other than that is a kit a logical next step? I would likely get it going after bottling in a couple weeks, which will give me time to find something suitable.
This afternoon I thought I could throw a couple more gallons into the mix, but unless anyone has an interesting suggestion, I'm thinking it's time to commit to a full batch and get started on some real aging. I can use all this experimentation to decide where to go with future batches, and I will have more ingredient choices in the coming seasons to do something more elaborate.
It was a moment. For a second I was excited! Hell ya! Then.. I thought this is getting out of hand. I fired up the malt hard lemonade the other day, so I WAS officially out of vessels.
I have every intention of doing another batch, but I was thinking I would try a kit 5-6 gallon kit. Red; Merlot, shiraz, whatever.. is something that is always on hand for sipping and cooking. So, I thought I would try a kit with this in mind. Safe, simple, something I know won't go to waste. Now, I can continue to experiment with some smaller batches, too, but I have to get organized first.
I wasn't aware of degassing, but I happen to have a vacuum pump. I'm going to do an sg read to make sure everything is finished dry, then I'll degas and let the Skeeter Pee, DD, and Raspberry clear, back sweeten, bottle, drink.. etc.
The White and Triple Berry I plan to let bulk age. I have 2 gallons of TB and 1 of White. I want to leave 1g of TB pretty well as is and maybe split the other gallon, play with acid blend and other flavors to learn to identify them. Reading through this forum ingredients like grapefruit, pepper corns, zests, and a few others have me intruiged. Any suggestions for additives that really make a fruit wine interesting, and how much to add?
I left the white basic. 1/8 tsp acid blend, sugar, water, nutrient, etc. Should I just leave it be and revisit later? Better to make adjustments now?
I wanted to try the quick recipes and if I like 1 or 2, get larger batches going to have some easy and interesting offers on hand for summer. If any of the above recipes are keepers I'll mix up a 5-6 gallon batch once I get a taste.
Other than that is a kit a logical next step? I would likely get it going after bottling in a couple weeks, which will give me time to find something suitable.
This afternoon I thought I could throw a couple more gallons into the mix, but unless anyone has an interesting suggestion, I'm thinking it's time to commit to a full batch and get started on some real aging. I can use all this experimentation to decide where to go with future batches, and I will have more ingredient choices in the coming seasons to do something more elaborate.
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