Recent content by goosen1

I think filtering would be your best bet as of now. I had the same problem with my peach wine that I made out of fresh peach cider.

No, as of now I haven't but when I get a chance I will be. I was told by a few people that it would be OK but the air locks were off for a couple of days. I was thinking about adding a pinch of potassium metabisulfate just for piece of mind.

I have around 15lbs of blackberries in the freezer now. I keep buying them every time there is a sale! When I get up to 60lbs... I will have 10 gallons up and rolling with 71b-1122!

I have used EC-1118 with great results! I was also thinking about using 71B-1122 on my next batch of blackberry wine.

My heater in my garage died and as a result, My lower alcohol wines froze. Will all of my wine be shot at this point? They all were about into 3 months into aging. This is what wines I have going now that have reached to the freezing point or froze. As of right now, Everything has thawed...

For cleaning I always use Star San for cleaning and sanitizing. Before anything goes into my wine, I rinse or spray with Potassium Metabisulfite.

Yes Zombie Zero, My airlock was going crazy for a week!!

I used is Red Star Montrachet yeast. I figured that since I made Apfelwein out of unfiltered apple juice and used this yeast, Why not!! When I checked my SG before adding anything, It was 1.055. I added more sugar til I got it up to 1.080 added a little energizer, nutrient and potassium...

I purchased just over 6 gallons of peach cider in Georgia. The question I ask is, Has anyone made wine from just the cider or would it be better to blend it with the frozen grape juice concentrate? Even better yet, If someone had a recipe for it! Jeff

If it's reading 1.0 you need to add sugar. Your yeast have almost nothing to eat. Bring the SG up to 1.070-1.085

Welcome to your new madness!!! I have been making wine since I have moved down here to the Springfield Missouri area but grew up in Plainfield all of my life. Making beer will be in my very near future. Everyone on here will give you their two cents on brewing and any other question you have. So...

That sounds very good!!!

My kids always wanted to make homemade rootbeer so I bought this extract for them to play with. So they whipped up the recipe from on the back of the pouch of the extract. When they were done with it ready to bottle, I noticed that there was no yeast left over. Long story short, they mixed in...

Thanks for the info!! I'm sitting here fooling around with my creations and my wife told me that what I'm doing is a sickness... HAHAHA!!! Yes it is!!!

I wouldn't use the juice in the picture because it would restart fermentation unless you sorbated your wine already. I don't see why you can't use a similar wine to top it off. When I made my blackberry wine, I used Lalvin 71B-1122 yeast. I was told that it helps mellow malic acid since...