Hi all I let my recent batch set for a while in the refrig and it turned out rather god-- Although I still get a rose "light" taste--how can I get more body to...
Wayne, At a Reidel demonstration led by Maxmillian Reidel himself, he had this idea for decanting young wines - your Chard would fit this catagory - to...
I have bottled several gallons of wine but there was some sediment at the bottom of the last batch --I did strain this several times but would like to know if...
straining will do little more than removing large particles. you can filter, but i never have. they say it can remove some flavor, and it looks like a real...
me and my uncle have starting making wine. we were trying to make a sweet wine and set the sugar level with our hydrometer. well the 3 gallons went all the...
Even though you have fermented all the way to dry you can still backsweeten your wine now to create a sweet wine. You can add juice or they even sell wine...
Just started another batch of Strawberry wine.... local prices are below $1.25 lb. Think I'll maybe pickup another 20 lbs to freeze for the winter months as...
Last week I scored them for under $1.00 # how many #'s U use per gallon? I use 28# for 6 gallons + 7-8# for f-pac. Tom Home of the MOON RIVER BREWERY and ...
Would love to see your recipe Tom if you'd be willing to share. I have been trying to find a day to get to the strawberry fields with the kids & pick ourselves...
Robin, Here is a Strawberry Kiwi I have fermenting now Strawberry/Kiwi 25 lbs - Fresh Strawberries diced up 12 lbs - Fresh Kiwis skinned and cored 12 lbs -...
I've been using 24 lbs for a 6 gallon batch... no f-pac (back sweeten with simple sugar syrup ). I'd be interested in how you make/use the f-pac. My primary...
The use of bananas stems from some older recipes. There are newer ways to add body. Bananas do tend to oxidize quite rapidly which can impart a slight caramel...
The 2 that have stopped, did you measure your specific gravity to see if has reached below 1.000? A cool ferment on white's, most anyway, is certainly advised...
I typically take 6-8# of strawberries and simmer them over a LOW heat. I add a little sugar to help extract the juice. After simmering strain thru a kitchen...
Last September, I started a batch of muscadine wine. I have racked it a couple of times and the color is just as clear and beautiful. I checked the specific...
I guess the question is; do you like the wine this sweet and is the wine balanced with respect to acidity. Something is certainly delaying the yeast activity...
There are two sets of Winemaking calculators on line on the WEB. iWinemaker and VinoEnology. How about someone checking them out by compairing the results of...
I made a batch of Blueberry Wine last year using a recipe from Jack Keller's web site. I used 10lbs of fresh blueberries. Bottled it in December and opened...
There are all kinds of recipes at Jack Keller's web site: http://winemaking.jackkeller.net/request.asp ... -- Regards, David Harkness [Non-text portions of...
I've made two batches now that everyone has loved. Both do better if you let it age for over a year but can be drunk after bottling..... For 23 liters: 12...
makes 6 Gallons because the berries take up so much space I would split this in 2 fermenting buckets 35# fresh then freeze Blueberries (helps break down the...
2# a gallon ... cant get any body or flavor there. Bump it up to 4-6# per gallon. You will get a better wine. 'Tom Home of the MOON RIVER BREWERY and DELANCO...
I forgot to add that during secondary I add about 5# of fructose. It brings out the flavour. ________________________________ From: Tom <thil@...> To:...
Take 20-25% of the weight of the fruit used. Simmer them over LOW heat. Press them thru a large kitchen strainer leaving the pulp behind. Add to taste. ...
It is very hot in texas so I tried this to keep my wine fermentation at a good index--this seems to work well-- I have my wine in the garage and when the temps...
I purchased several packs of wine yeast to make my first batches of wine and all we well--the flavor is good and a 10% alcohol seemed good but I have several...
I would be little concerned with heating the berries as it might extract some bitterness from the seeds. I've actually been happy with using 24 lbs per 6...
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