Recent content by tommyg595

Missouri passed a law allowing the people that live in the state the right to distill there own moonshine. There might be a Fed law stopping it. But theres a Fed law stopping marijuana, but its legal in 23 states. I bought my 5 gallon still last year when they opened it up. Bought it from the...

Thanks for all the input. Ill give the recipe a try. Someone said that there was a lot of solids in cornsyurp. So I done some research on the internet. Seems to be true. So i went ahead and distilled the cornsyurp wine. I live in MO and I can distill 100 gallons a year. (I might use it twice a...

It still has airlock activity but its slow slow slow. Its taken 2 or so weeks to fall 0.050. So, I've added K1-V1116 to see if it will start moving faster. I open air ferment for 3 to 5 days or till the SG drops to 1.050. Whipping it every 12 hours. But this stuff is SLOW. Taste a little winey...

Thanks Kdog22. It actually taste great as a juice. The SG was 1.100. Its fell to 1.050. Taste a little of wine. But it don't seem to be doing anything fast. And I was thinking about adding some blueberrys, but wanted to see what it turned out like first. I have a small distillery, and if it...

What is PITA? I started a batch of corn syurp wine 2 weeks ago. I used D47. I normally open air ferment my wine for 3 to 5 days or till the SG drops to 1.050. Than transfer it to the primary. Well it took a week for the SG to drop to 1.050. Now its been 2 weeks. The SG hasn't moved but there is...

Has anyone heard of using corn syurp to make corn wine. I've got a few recipes for making corn wine. But there's a process called Spouting the Corn, its to release the starch from the corn so it can be converted into alcohol. Corn syurp is made from sweet corn that has been spouted. A quart of...

Thank you. I normally go with the reading after I stir it.

In the first 3 to 5 days of fermentation most recipes call for you to cover the wine, stir everyday, and take a reading with the hydrometer. My question is... do I stir first than use the hydrometer. Or use the hydrometer first than stir. I keep getting 2 different readings. The one before...

Those are nice. I've been wondering about using d47 or 1116. Didn't know if I would have to change up anything to do it. Did the d47 taste better than the bread yeast.

After taking a reading yesterday with the hydrometer, the air lock activity started again.

Thanks. Ill keep that in mind.

Will do. I was just really surprised that it stopped as soon as it did. I've got a blueberry Mead that I made the same day that's still going strong under airlock. And NO bottle bombs. I don't mind waiting for it to do its thing.

I used 1 tea spoon of nutrient per gal. So if I have a loose seal. Will it hurt the wine.

The SG now is 1.020. Ill do that and see what happens. I used k1v 1116 yeast. In other wines I've used it in. It kept going for a month or so. I was just wondering if it was cause I used jelly/jam.

I made a 1 gal batch of jelly/jam the 15 of this month. Fallowed the recipe to a T. SG was 1.100. Three days later it was 1.040. Put it under airlock and left it alone. Checked on it everyday. Now its not doing anything. The 3 piece airlock system isn't bubbling anymore. Does that mean it done...