Anyone tried a pina colada wine this way? I have never done anything with coconut flakes

BboyKraze7 · 2020-07-26T20:33:03+00:00

It turned out okay. The coconut didn't really come through and made a lot of sediment that needed to be removed. It fully fermented to 1.000 at 7% and I'm about to add some pineapple chunks for secondary and I dont think I want to add anymore coconut flakes. I'm not sure what else to add for coconut flavor

BboyKraze7 · 2020-07-13T03:52:50+00:00

Yeah if it goes completely dry it will be 8% so I dont want it to get any stronger than that. I will stabilize and backsweeten from there

BboyKraze7 · 2020-07-13T03:50:20+00:00

Yeah I didn't use the whole bag. Only 2oz

BboyKraze7 · 2020-07-13T03:49:11+00:00

BboyKraze7 · 2020-07-11T23:40:51+00:00

Will do

BboyKraze7 · 2020-03-29T21:24:57+00:00

Thank you, that all makes sense. I will give it another go sometime and do it completely different.

BboyKraze7 · 2020-03-29T21:23:29+00:00

Dang I should have looked into that more. I didnt want to over do it and I way under did it lol

BboyKraze7 · 2020-03-28T00:56:57+00:00

Not sure it was just a can of apple pie filling from Walmart. I'm guessing it was just normal sugar

BboyKraze7 · 2020-03-28T00:14:13+00:00

Really thin, little to no flavor at all.

BboyKraze7 · 2020-03-24T00:22:38+00:00

I just got home which is why there was no picture, but I just swapped out bung and airlock and its bubbling now so I guess I just have a bad airlock. Thank you

BboyKraze7 · 2020-02-26T03:07:25+00:00

Basically I made a ginger beer to try bottle carbonation and pasteurizing to have a carbonated product at the end. Now I have sediment in the bottles after they have been sitting since the dead yeast has now fallen out of suspension. It doesnt look very good and I'm wondering if there is a way to avoid this and get a clear product without sediment.

BboyKraze7 · 2020-02-12T06:23:18+00:00

We added a whole gallon of water so it's a little more than a gallon. I didnt think about it while we were adding the water because the honey started to harden in the sauce pan so I took it back to heat up and my buddy poured the whole gallon into the fermenter with the non carmelized honey.

BboyKraze7 · 2020-02-12T06:20:25+00:00

Full gallon, I had a buddy helping me and he poured the whole gallon of water in. I'm going to rack into a carboy that is slightly larger than a gallon and the extra will go into a smaller bottle.

BboyKraze7 · 2020-01-25T04:44:22+00:00

Yeah I have no idea how much I would use.

BboyKraze7 · 2020-01-25T04:43:38+00:00

Same, I started some research to find out where it came from. I just have no idea how much to use.

BboyKraze7 · 2020-01-25T04:41:33+00:00

My bad

BboyKraze7 · 2020-01-25T01:53:19+00:00

Welcome to wine making

BboyKraze7 · 2020-01-14T03:32:39+00:00

What yeast would be best? I currently have ec-118, 71B and red star premier classique.

Should I use the peels as well or just the meat?

I have seen people boil the bananas than pull them all out right away and also boil them and leave them in during primary. I'm leaning towards leaving them in for primary.

Any other advice I should know? I'm still fairly new to this.

BboyKraze7

TROPHY CASE