Help with blueberry wine
HomeBrewTalk » Winemaking Forum
by dionkar336
3d ago
Hello, I would like some advice on blueberry wine. Here is my recipe: 4 lbs frozen blueberries 3 lbs white sugar Lalvin EC-1118 yeast 1 cup strong black tea for tannins 1/8 teaspoon yeast nutrient 3/4 gal. Water Process: Macerated blueberries and sugar for about 2 hours. Added water, simmered for about 30 minutes, then allowed mix to cool. Moved to primary fermenter. Pitched yeast and nutrient, mixed well. Yeast added at 10:08p , noticed active fermentation an hour later. This was... Read more ..read more
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Apergillus oryzae on Red Yeast Rice
HomeBrewTalk » Winemaking Forum
by Lolley
3d ago
Been making Sake and rice wine for some time now and decided to join this forum to get some opinions on a few things. I'm currently trying to propagate some monascus purpureus from red yeast rice but I keep getting Aspergillus Oryzae instead. The internet information is very limited on this subject for obvious reasons (medical benefits and patents). Has anyone grown Monascus Purpureus to spore?, I've seen 1 website that shows it, but it is purposefully vague and doesn't give temps or... Read more ..read more
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Bad wine
HomeBrewTalk » Winemaking Forum
by slice
1w ago
I made some Catawba wine. This is probably the 8th batch of wine I've made and this one didn't turn out good. Has a slight sour taste to it and I added pictures of the settling that is in the bottle. Can anyone provide any insight into what went wrong? I used campden tablets, I racked it a few times....my initial thought is I just didn't wait long enough for all of the sediment to make it's way to the bottom before bottling, but I'm still just learning ..read more
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Camellia japonica wine
HomeBrewTalk » Winemaking Forum
by cgd2302
3w ago
I've been preparing to do a variety of flower-based wines, and in considering species growing around my yard, it struck me that my camellia bush is just that... A camellia. It is a close relative to camellia sininses, which we all know and love as the source of most varieties of tea. Turns out that the currently blooming flower of this closely related cousin is edible, and might just make a good wine. Anybody have any experience or opinions on this before I take the plunge ..read more
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Recommendations for hydrogen sulfide removal in cider?
HomeBrewTalk » Winemaking Forum
by Geremy
3w ago
Will it just blow off throughout secondary? Or will I need to pull it out somehow (precipitate ..read more
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Wine Cooler , bringing back the 80’s
HomeBrewTalk » Winemaking Forum
by Drunken Monkey
1M ago
So, I decided to experiment a little for fun and a surprise for my wife. She, brought up one day how she missed the wine coolers that were all the rage in the 80’s and can not be found today. I decided to do 2 small batch low ABV fruit wines. Wanted to make it a simple and fairly quick process. So, I choose to use Ocean Spray Cran-Raspberry, and Cran-Pineapple 100% juice (2 x 64oz for 1 gal ea batch). I warmed up about 1cup of juice to melt my sugar in. About 3/4 cup got me a target... Read more ..read more
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Adding chocolate or cocoa to red wine
HomeBrewTalk » Winemaking Forum
by Grunner
1M ago
Hello All, I'm new to wine making. Only on my 2nd wine. I've tasted several commercial wines which, on the label, say they contain "hints of chocolate". I kind of like the flavor and was curious if anyone had made any wine using either cocoa or chocolate. I'm interested in knowing when you put it into the must, how much and would you use cocoa or ground cocoa beans? Any advice on others experiences with this and how the wines turned out would be great. I'm going to start another 5... Read more ..read more
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Anyone tried corking S. Pellegrino bottles
HomeBrewTalk » Winemaking Forum
by HoppyDaze
1M ago
they are a 750ml green bottle. Just wondering if anyone has tried it. I have a ton of them sitting around thanks ..read more
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New Yeast for Skeeter Pee
HomeBrewTalk » Winemaking Forum
by LBussy
1M ago
So Montrachet was not a good match for me in Skeeter Pee. WAY too much sulfur. I was thinking of trying a different yeast. D47 seems to be idea but the temp profile says 59° to 68°F and I'll be lucky to keep it under 68; might be as high as 71 where this will ferment. 71B also seemed good but the "Juicy fruit" ester profile seemed inappropriate to me (admittedly a guess). Not sure what "High requirement of survival factors in O2-deficient musts" means though ... more nutrients needed... Read more ..read more
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Homemade Sake + Making Koji Rice
HomeBrewTalk » Winemaking Forum
by Beerisgud
1M ago
Hey guys, I decided to give making sake a try and document it to reference for future batches, learn along the way, and maybe help others get a start. I really enjoy the taste of the drink and hope to make this a routine in the wintertime like they do in Japan. It’s all about temperature control, quality ingredients, and a nurturing spirit behind the paddle. The multiple steps/days involved give you something that needs a little more attention but are shorter processes compared to long brew... Read more ..read more
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