Recent content by shhh

Good luck Podz, the second time around on a recipe is always easier and in my opinion come out better. Let us know some things you did the same and other that you did different. I'll be starting a Raspberry wine as soon as my Strawberry Blueberry goes to secondary.

@ JagerbombZ: In the 4th sentence it says the OP picked 106 pounds of strawberries.

This may not help but, you should call the larger places that sell beer you may get lucky and they have a section dedicated to home brewing. I was driving 20-30 minutes to a HB store then I found out that a Beverage in my town has everything 5 minutes away. Just a thought.

Have you taken a Hydrometer reading since it went to 2ndary? May still be fermenting, especially with EC 1118. No lees in the 10 days, is it clear? I usually do my first racking anywhere between 5 and 10 days. Also , my SG is usually 1.100 So we almost the same there. You're sitting at ~...

Taurii, I think the recipe the OP is speaking of is from Terry Garey's book. The 'Victory Blackberry' was the recipe name she used.

Why not make a gallon? It's just shy of 4 liters. How many pounds of grapes do you have? If you have wine grapes, you need something like18 pounds of them to make a gallon. If you have table grapes, you still need a lot and you will need to add sugar. Other gear you will need: Campden...

Those concentrates contain acid already , so don't add acid blend to them. You can try to add some tannin to it to even it out or, When it's time to rack them, top off with water or hit it up with a commercial wine that similar to cut that sourness. I pick up a Carlo Rossi like wine that's a...

Back in mid January I put together a smaller batch based on the original post. I used 5 lbs. of blueberries. 20 oz. Merlot concentrate. 2 lbs. sugar. Water to make 1.5 gallons. 1/4 Tsp. Acid blend. 1/4 Tsp. Tannin 1 Tsp. Nutrient. Added a campden tablet, 12 hours later I added Pectin...

So any ideas about using a white grape concentrate as a source of sugar and body for lighter fruit wines? Example: peach, apple, strawberry. Then vice versa for red grape concentrate on more assertive fruits such as blueberry and elderberry? Nice idea using one can to get say, 2 or 3 one...

Thanks WVMJ for some ideas. After reading your post I looked around a Brew Supply site and I'm not exactly sure of how much of the items (Concentrates, Fruit Base) would be needed to get my desired result. So I'm trying to decide if I should just make a Wine Kit, which roughly would be the...

The 7 gal. was to make sure the first racking made it into the 6 gal. As for the yeast I have been using Cote des Blancs lately. I purposely left out some quantities such as acid blend, tannin, etc. That I would figure out when time came. Any ideas on using say, Vintner's Best Fruit Base...

A friend of mine gave me a recipe he heard at a Home Brew Club. Its to be a red wine. This recipe is for 7 gallons: 28 lbs. Blueberries 46 oz. Grape wine concentrate (Alexander's Wine Concentrate) Water to make 7 gallons 14 lbs. sugar Acid Blend, tannin, yeast nutrient, pectin enzyme...

Rack when the fermentation has stopped...by doing a gravity check. Transfer into another vessel. Checking gravity is when you use your hydrometer in a sample of product. You already said you used one to get a " potential alcohol of 14% . Gravity is the decimal numbers on the hydrometer. range...

What yeast did u use ? What u need to do is just let that sucker ride it out , 3 wks is a blink of the eye in Mead world. You most likely started with a gravity of ~ 1.120 so 1.050 means ur still riding the right track. your at ~15 % abv Don't transfer till its clear and stable ( multiple...

Most likely since it was such a high gravity 1.148 . Thats nearly 20% potential alcohol, if you make it to 1.000. D-47 claims 14 % potential. Which in theory would of dropped to 1.040. Maybe use ec-1118 for stuck ferment , go until dry , stabalize , then back sweeten ? This is just my...