Recent content by MilesBFree

Good idea - I should have saved at least one so I would know.

Yep. I know they get better with age. But this one seemed worse than most of the other ones I have made. e.g., I bottled a chokecherry and a rhubarb (separate ones) today as well, and the chokecherry was nearly drinkable now and the rhubarb you can se what it will become. The appfelwine was...

Thanks @Miraculix, I will bottle it and let it ride.

I usually use the K-meta at the beginning, before adding the yeast. Give it 24 hours after adding it to let it do its work, then add the yeast. Then after siphoning into bottles, I add the K sorbate. (I do it after moving the wine to bottles so I don't stir up the lees in the bottom of the...

A few questions on my batch, which is about ready for bottling: 1. It has kind of a flat taste; I may be expecting more of an alcohol bite and more acid as other fruits wines I have made have had. I can't remember if I added acid blend but think I followed EdWort's recipe fairly closely...

Thx. Is there a detailed step-by-step recipe for this? The first batch was doing what it was supposed or do then went sideways, and this one started and was smelling really good (a sweet and a little yeast smell coming in) for a few days and then tanked. I am wondering if I am just missing...

Looks like I have mold, not fungus. Drat!

I may be late to the party on this, but i found a hack to get bentonite to dissolve easily - put it in a protein shake bottle blender and shake the daylights out of it. I haven't had good luck with rhubarb wine clearing on its own so usually hit it with bentonite, but it takes like 3 rounds...

How long before liquid should start collecting in the bottom? I have been seeing condensation on the walls of the jar for the last 2 - 3 days but nothing really collecting at the bottom yet

thanks! I think tomorrow I am 7 days in, so will let it ride for another 3 days

That's ingenious!

I have a new batch of 2lb (.907kg) of rice going now (after steaming the rice), in a 2-gallon glass jar I had around for making nocino. It is in the oven with the door propped open so the lights stay on. It is sitting right at 80 degrees F. How long should it sit at that temp? Just keep...

OK, i am convinced :-)

Thanks. I think I will go with the option to chuck it all in a pot and cook for ease of making it

This is the method I am familiar with for steaming rice (what I was trying to describe in 2a): https://thewoksoflife.com/how-to-steam-rice/