Search results

greetings, I have made a few successful country wines so far, so I decided to try red wine. I crushed the grapes and put them in a barrel with a thick cloth cover. i started with an SG of 1.100 and punched the cap 2 times daily for 4 days. now the SG is 1.010 and ready for secondary but the...

greetings from the heart of Iran, the magical city of Shiraz (yes, they did steal our grapes ;) ) so I made raisin wine. quick recipe: 5 kg seedless raisins, 2 kg sugar, topped up to 21 L with filtered water. after two weeks, took it off the raisins, another two weeks racked off the lees...

greetings i was planning to make a few gallons of raisin wine since my grandfather has a raisin vineyard. the problem is that the raisins are treated with a solution of potassium carbonate and ethyl ester before drying in the sun to make them dry faster and prevent spoilage. now, I don't know...

hello all, about two weeks ago i made six 3 liter batches of mead: two batches of joe's ancient orange mead which is going strong and looking good four batches of just honey and water, each with 400, 500, 600 and 700 gram natural honey (my own bees) topped off with water. (i didn't have a...

hello all i've done a whole lot of reading on how to eliminate the yeast during secondary without chemicals. so far, i have cold crashed, 3 times racking and still some of them buggers start eating my sugar. i have read about pasteurization being done when carbonating but what if i don't care...

greetings to my fellow cider-makers and cider-lovers I live in an Islamic country where public alcohol consumption and trade is extremely frowned upon and is often accompanied by an assortment of punishments by law. (whipping and jail) therefore, there are no brew shops in sight and the only...