Recent content by travis4077

Today I picked my Magnum and put the cones into 2 categories, brew and all others (mainly tea for those nights where sleep is hard to come by). Would you trust these to give a tasty brew?

I just noticed that the water level has evaporated below the "breather holes" on the air locks float. I'm going to assume this is bad....

As suggested above, on March 7th I set the wine in the basement in a cool, dark spot. April 11th I transferred the wine from the primary to the secondary and added 3/4 a can of frozen white grape juice to back sweeten it a bit and to get it back to the gallon mark. Since then it has been sitting...

Thank you everyone on their comments and recommendations. As recommended above, the wine, still in it's primary, has been put away in the basement where it is cool and dark. I'm taking this time to do some research on how to back sweeten. The girlfriend doesn't like dry or bitter wines, so this...

Thanks RL for your reply. You're right, the hydrometer reading was 12 before and 0 after. I just forgot to do the math, sorry for the idiot moment there. And I guess sour is a better description, it's definitely acidic.

In the past I have done some beer brewing, and this is my first swing at wine and of course I couldn't go easy with the Welches I had to jump in both feet first. I started the rhubarb on 2/25/16, following the 1 gallon recipe down to the "t." Here are my numbers before pitching the yeast...