Recent content by Ho0sier-9

Another way to eliminate headspace is to take glass marbles, wash and sanitize them then "drop" into carboy to take up space.... just another way to "skin the cat"

I started primary on 2/25/18 in a bucket and on 3/10/18 I transfered to secondary in a 6 gallon carboy. After transferring to secondary I degassed, added sulphite, potassium sorbate, kiesesol and chitosan. I also topped up with another bottle of wine and small amount of water to bring the level...

Well I just put everything together for my larger batch.... 12 gallons of water 24 # Sugar 4oz energizer 4oz nutrient 3 packs EC-1118 yeast. sg was about 1.095... a potential abv of 12.9ish% after I add the 9 qts (another 2 gallons +1 quart) lemon juice I will add that either tomorrow morning...

Last spring I made a "5 gallon" batch of this. the vast majority was gone in less than 2 months. I think I have 3 16oz bottles left, I have been hiding them. Therefore I have decided I need to make some more. I believe I am going to upsize the amount I make......15 gallons.

Well an update to my "progress".... I started the Wine 1 year, 1 month and 10 days ago. I bottled last night..... there is "good news" and "bad news".... As BernardSmith had warned me it is challenging to clear a cocoa addition. I racked the wine every 6 to 8 weeks. The past 4 months there was...

Checked mine again last night. 1.000 but the occasional bubble in the air lock. so going to transfer to secondary probably Sunday. smells great. haven't done a taste test yet, afraid I will have too much....lol

I checked the air lock last night. it was bubbling but I didn't think it was going "hard" enough. Thought I would wait. I ended up putting Lemon Juice in this morning. Within the hour between adding lemon juice and right before I left for work it was bubbling about every 10 -15 seconds. I...

thanks. I had not planned on using them now I will make sure that I don't.

First: Thanks to OogaBooga fpr posting this process Second: Thanks to Brewit75 for reviving the thread. I have been wanting to make Skeeter Pee. however all of the "fiddling & issues" made me nervous. It makes sense to do a big start of yeast before pitching the lemon juice. The same...

Thanks for the heads up Bernard.

I have a couple of friends that like a Chocolate Raspberry from a local winery. They share some with us. We like it as well. Was looking for a recipe and the closest I could find was for the Chocolate Strawberry Port. Asked if anyone had made it in Raspberry and no replies :(sooooooo.... I...

Hey Cody, How did the Raspberry version come out? I have a couple of friends that rave about a Chocolate Raspberry wine. I would like to try making some. thanks tom

Just bottled 10 Gal of UpstateMikes....Finished at 15+ abv..... 5 Gal Apple Juice + 8# sugar +EC1118. times 2 carboys. sg 1.110 finished @.998. stabilized, racked & cleared. added 5 cans frozen AJ and caramel per recipe. 133.5 +10= 143.5

another 6 gal for me 1183.25 + 6 = 1189.25

Thanks for the responses so far. The Potassium Metabisulfite looks like really small rice kernels. The Potassium Sorbate is a powder. I did not hydrate it before adding to the carboy. I am wanting this to be similar to a "still Cider" and clear. At this point should I add more of either...