Recent content by Dan_of_Earth

Hi all, I'm a bit confused about the idea of preservation. In wine making, people generally say the fruit wines need to be 12% alcohol to preserve. Cider is of course a lot lower, so assuming you are just bottling a still cider that isn't pasturized, do I need to worry much about it going bad at...

I fermented some lemonade with only a bit of yeast nutrient, and I just tossed the dry yeast in. It was a slower ferment than normal, but it went fine.

WOW...drinking some of this summer refreshment fruit juice now. I fermented some old orchard cranberry till it was dry, then popped it in the fridge about 4 days...tastes so nice.

Go for it, I've really liked the stuff I've cooked up so far. I've found if you leave it in the fridge a minimum of 2 days but up to 7 it tastes much better. Especially as you get closer to 7 days much of the yeast has settled out.

I've been using that to my advantage, too. I've been making some sort of "summer refreshment" batches lately that are treated like hard lemonade in that they are consumed right after fermenting, but I am using all sorts of juice concentrates from the store. My favorite so far is the old orchard...

I've been trying this chilling in the fridge, with mixed results. I've found so far that after a few days it does slow it way down, and the yeast starts to settle out. However, it doesn't stop fermentation 100% so that if I have something in there I'm sipping on for a week or so the flavor...

Wow, well last weekend I drank the stuff from the above recipe...not bad. It was fermented to dryness, and I like dry so didn't sweeten. It was tart, ever sour, but it went down easy. I drank maybe 2/3 gallon of it...and was pretty hungover the next day as you might expect. I picked up a...

I started some of this, but modified. Bought 2 cans of lemonade concentrate, says to reconstitute to a half gallon per can. I put 4 ounces of sugar in a gallon plastic jug, 1 tsp yeast nutrient, the concentrate, and enough water to reach about 3 inches from the top. Opened up a packet of...

UPDATE I pulled the pineapple wine and orange wine out today to check on how well they are clearing and how the taste is coming along. They are both very cloudy still, but I only started them about 7 weeks ago so I have hopes they'll clear up soon. The pineapple wine has mellowed a lot. There...

Well, I've nearly plowed through about 2 gallons of this stuff! So few days ago I started another small batch of grape, and a small batch using an Apple/Kiwi/Strawberry juice concentrate. What I've found is that if I close the lids tight on these once they're in the fridge they retain a nice...

I started a gallon of this tonight. I had everything on hand except raisins, so I substituted a handful of craisins. We'll see how it goes!

Just an update, I drank a glass of this tonight and it was pretty good! I put it in the fridge after two days of heavy ferment...took a reading of about 1.024, so I figure it's give or take about 5% alcohol. When I put it in the fridge I stoppered it up, so it still has some fizz to it. I let it...

I looked at those ez caps but can you buy them separate or do you have to get the kit? It doesn't say how many caps come in their package.

I saw that the OP did that, so I thought it couldn't hurt! Ohhhhh, I didn't know about e-z caps, darn, maybe this stuff I'm working on won't stay carbonated? I've got the batch divided between two gallon plastic jugs that had Motts apple juice in them from a previous batch of apple wine...

Just another question, do you have to keep this in the fridge then the rest of the time, to keep the bottles from exploding?