Search results for query: *

Perssimmons grow wonderfully in SC, I believe I have even seen them growing in Florida. I know they grow in NC.

We havent been doing much lately. To much holiday cheer. We did start some Sorgum syrup wine last week. Noting but sorgum syrup, a little water, a box of rasins, some cinnamon, ginger, and cloves. I dont know where DW got the recipie, but this is going to be interesting.

Basicly, what I did was boil water and dissolved the sugar in the water. Once the water cools I mix the water sugar syrup into the wine. I dont try to speed up the fermentation, if yeast is present, it will startup on its on. It might and probably will be slow to start when you are adding sugar...

I have already added the extra sugar to the blackberry so now its just wait and see. If it doesnt start to referment, I will start another batch with storebought frozen blackberries and then mix the two when they are finished. I think it is going to referment as I have seen a few bubbles in the...

Quote: So, was the blackberry the one that was too tart - did you sugar/ Is that what fixed it? I'm glad it turned out well. Let us know how you fixed in just in case we need to do it too. "Sept 24,2011 Racked and added 1 cup water+2Cup sugar syrup and 1 cup blackberry sugar syrup ( MarcoPolo...

We racked our mead yesterday. It is completely clear, I say ready to bottel, but wife says wait. I might wait to bottle, but I didnt wait to taste. Excellent!!!!. I am going after a couple of gal of honey next wk so we can start another batch. Also racked the blackberry, a little taste test...

My Attemp at Mead. I am cut and pasteing this from powerpoint which is how we are keeping up with how we are doing things. 6/26/2011 Making new batch of Mead. Mead June 26, 2011 (recipe in Mother Earth News issue 11/2009) 3qts & 5 oz of honey ( 12 lbs honey = 1 gal) 2 gal of water 1packet...

2 cups=1lb of sugar 7cups would be 3 and 1/2 lbs in 3 gal of water or just over 1lb per gal. According to your example this should be around 11-12 brix and alcohol of around 6%. after looking at it in this manner, I too, now believe it could be a sugar problem. Looks like I only have about half...

Here is how my blackberry wine has progressed. July 17, 2011 Blackberry 1qt & 1pint juice 2/3 gal blackberries (mushed) 1gal boiling water 1packet of wine yeast (red) Put water in with berries & juice in fermenting bucket When cooled to 70’ add yeast /put on airlock Ferment for 4-5 days...

Quote: I am going to keep looking for some syrup to mix in it. I can buy frozen blackberries at the grocery store and I might go that route. Quote: To be honest, the blackberries where big and plump and black when we picked them, but straight off the cane, they tasted sour. I am thinking...

Quote: I'm not advocating the use of a chemical if you aren't comfortable with it. However, if you would care to try it, I would gladly "exchange" a recipe with you. I would makes yours, and you could make mine. Then we could compare notes. Might be an interesting experiment. (But don't use...

BUT, we are not talking about farming and crops, we are talking about wine, and the use of small amounts of nutrients added to the must. You are comparing the reaction of these nutrients on soil, to their reaction in wine. Not the same at all. Total, You completely missed the point of my last...

Quote: OK, Science it is. Dap, Diammonium Phosphate is derived from dead sea organisims that lived in the ocean millions of years ago. As these organisims died and settled to the bottom of the ocean and eventually became mineral deposits in the form of TriCalcium Phosphate. This mineral is...

Quote: OK, some or most wont agree with me about adding the sugar in increments, but this is why I do it. JMO and doesnt make me right! First I dont like a overly dry wine, I am not that big a fan of how alcohol taste and prefer to taste the fruit in my wines. If I try to add all the sugar at...

Quote: For my apple pie wine I am using a Yates, which is a small, semi tart, red apple. I picked these apples up from a orchard between Clayton Ga and Westminister SC. This is the only place I have found that grows this particular apple type. I also like Arkansaw blacks because of the deep...

How long does everybody usually wait inbetween racking? My first racking usually takes place 9 to 14 days after I start the must. This is usually when I remove the must from the primary (5gal bucket) and put it into the secondary, (my 1gal carbouys). Since I also usually add more sugar at this...

Quote: Do you do anything special to the honey before adding it to your fruit wines? Pure honey has all kinds of pollen and I suppose wild yeast, in it. What I normally do is boil water and then pour in the honey, or sugar, depending on which I am using, then stir until it dissolves in the...

Quote: The little kitty has a lime peel on its head. No!, I didnt do it, I found the pic on the net several, several, years ago and have used it as a avatar ever since.. I get a ton of comments on that avatar ever year.

I have straight mead, pure honey, working under my sink right now. I chose to heat mine. I used 1 gal of honey and 2 gal of water and yeast. I have racked it a couple of times, and I filter it thru a clean cotton cloth, (new Tshirt), to help remove the settlements. Patience is a requirement for...

Quote: Amazing how many new friends you can gain once they find out you make wine