Recent content by solidghost

Racking would work, aka transfering to another clear carboy. Then let it rest for a few days and bottle. Will definitely reduce sediments.

Oh great I didn't know that SKG is the same as the GBP. Time to try it out myself!

There seems to be quite a lot of interest on wild yeasts in the wine making industry recently. The claim is that the taste is more complex because of the different kinds of yeasts. But as others have said, hit or miss kind of thing for the home brewer. However to be realistic, in the past, wines...

A glass of the Apfelwein.

For me, I added 1kg of dextrose instead of 1lb of dextrose. It is pretty strong wine I am having now. Thus, I think it will need a little more aging for it to really shine.

Opened the Apfelwein. 3 weeks in the fermenter.

I have to agree. But I had drank before Harvey Fresh (Australian brand) and in my opinion, it taste better. More "appley" so to speak. However, both are the best I can find here in Singapore.

I think using 7up or sprite would work. Good too since the alcohol is rather strong in this cider. Thanks for the suggestion.

I think should be okay. Wine makers add it directly to their must without any boiling.

Yes, they are. Ceres Fruit Juices

Oh no, what's wrong with using the Cote des Blancs yeast? I am attempting mine with that yeast now.

Most females I know like their wines slightly sweet. I think I need to find a way to sweeten this up but not make it taste funky at the same time.

I am keeping my fingers cross! :ban: It is bubbling very nicely now. Can't wait till it is ready.

Ya, I don't want it to be too tart. Cinnamon sticks should add a little sweetish flavour to the drink (I hope).

lol, once mine is done, I will take a picture for ya. :drunk: