Recent content by CaptainLongneck

I'm on day six and I have these flakes floating around, and settling above my foam line. They don't look to me like a bac or mold.... But? To me they look like.... Crunched pieces of flat pasta crunched into tiny flakes, cooked al dente... It's only a half gallon batch so it's no biggie ( of...

Always amazed to see how the color can change. After I added the raisin soup, and more peaches, it went from the pictured pasty color to a vibrant peach color

Here are my two 1 gallon carboys with peach wine. Still un fortified, fermented out until .997. At this point they still have a little head space, this is for adding sliced peaches to later.

Yes I will try again. In the future it will turn out better and cleaner. I have thought a lot about doing a a braggot, but have no knowledge and experience with hops.

Sad face, was looking over all my bottles and carboys, and found two little copper green mold colonies floating atop my burnt mead. I knew I probably wasn't going to use it, but id have rather it been for some other reason than this

Haha I could probably grow them as well, but it wouldn't be something the family would want. I'll just have to get them when I can and freeze them

I had seen a box of fresh ones at Walmart for like .28 apiece, and did not hop on the opportunity

I have not made this wine before, and I honestly don't have a back supply to offer any up front, but would of course always offer from the finished product.

I'm still trying to get my neighbors to give theirs up

I would like to see a photo to compare color with a batch I made this spring. (only in the window to see its deep color )

I am having a blast. I have heard a wise man say that often it is the anticipation that makes a hobby great. I will have to double down my efforts to find a plain white grape concentrate, but I know I can find white raisins easy. How many raisins? a cup or two? and for those of you reading...

alright, its day 7 of fermentation on my port... when I started my SG was 1.040... to this I added about .080 (2 pounds) in additional sugars, and my SG is now 1.018 with stepped nutrient additions. I am assuming that now I will want to splash rack the poo out of it to free all the gasses, and...

Mmm a little under 2lb a gallon sounds about right for a med to high strength. I would look more into the need for tannins though.

My simple knowledge says you are starting in the right right direction. Things to think about are desired abv... Type of yeast you will use... How long you will age it.. But 15lb is decent for 5gal. Might end up light in flavor.

This is a waste not want not house, and on the list of want nots is a lack of wine :D