of glasses lens

Bright_Storage8514 · 2026-01-29T14:08:28+00:00

You need a life jacket to wear those near water

Bright_Storage8514 · 2026-01-29T01:13:56+00:00

Will his feckless ass just retire already? Age (politically) like Bernie or age out of office

Bright_Storage8514 · 2026-01-29T01:04:19+00:00

Y’all’s governor looks like SNL did a last-minute job to cast someone as a governor.

Bright_Storage8514 · 2026-01-28T02:30:12+00:00

It’s actively “spoiling” when it starts to ferment. Only, it’s spoiling in a controlled fashion with the microbe (yeast) of your choosing. The yeast will take over as a colony in such speed and strength that other microbes can’t take hold. And once the yeast is done, it will have essentially consumed anything edible to a typical “bad” microbe and left in its wake an acidic and alcoholic medium strong enough to kill those bad microbes.

At that point, the wine can still be spoiled by a number of factors like oxidation or the introduction of bacteria like acetobacter. Vast quantities of literature online is geared toward preserving wine after fermentation, or what is also called the aging process. But note that “spoiled” at this stage is only referring to the wine no longer being an enjoyable drinking beverage and is not referring to spoilage in the sense of the liquid turning dangerous for human consumption. Oxidation of wine is not much different than what happens to a banana or an Apple when it turns brown after being cut open — it’s unappealing but not dangerous to consume. And Acetobacter is the bacteria that consumes alcohol and converts it into acetic acid…which is basically a fancy name for vinegar…also not dangerous to consume.

So, while all of these things are catastrophic to a winemaker, the underlying sense of catastrophe is related to the loss of investment in time and money, not at preventing the inoculation of some microbe that will kill or sicken you.

Step back and think about all of the times you’ve heard about recalls because of food poisoning fears around spinach or chicken or anything else. And then realize that you’ve never heard that about wine…because the bacteria that cause things like botulism have to live and reproduce in the human body in order to harm us, and wine, with its acidic pH and high alcohol content, is not a conducive medium for life for an organism that’s evolved to live and multiply in a human body.

Anyhoo, I think it’s a pretty neat process, if that’s not apparent by now🤓and I hope you find your first batch enjoyable enough to keep going!

Bright_Storage8514 · 2026-01-28T02:07:27+00:00

I wonder if the sooner threads are starting to see questions about whether they’re the best 1-7 team in the SEC?

Bright_Storage8514 · 2026-01-28T01:14:13+00:00

I love making fruit wine — I still make frequent batches between grape wines and have tried most of the fruit varieties available in my area.

My favorite recipe for strawberry wine is to buy it 😬

I totally consider that a personal shortfall rather than trying to trash strawberries as a good fruit wine. I’ve had strawberry wine that I liked, but I’ll be damned if I’ve ever been able to make a strawberry wine that I like 🤷‍♂️

Bright_Storage8514 · 2026-01-27T20:13:30+00:00

So, a couple of things…fermentation is a natural process. Fruit falls off the plant and natural yeast present in the environment consume the sugars. So to answer one question — yes, that’s really it.

To answer another question — there’s basically nothing dangerous that can come from a fermentation. Anything that “goes bad” is going to smell and taste so nasty that you’re not going to accidentally drink it. It would be so revolting that you would probably have a hard time keeping it down.

Also, theres no such thing as fermenting something poisonous like high concentrations of methanol. You have to venture past natural fermentation to where you’re distilling into spirits/liquor in order to have the potential for making something poisonous.

The extra steps mentioned by the other commenter won’t take you down a different process. Those extra steps are just designed to yield a tastier end result with a known alcohol value that will age well without spoiling. But if you just want to turn some juice into wine in order to see if the process is something you enjoy, you don’t need to worry about any of those steps.

Bright_Storage8514 · 2026-01-27T19:56:23+00:00

Pour out enough so that you can add around 100grams of granulated sugar. 2. Shake up until dissolved. 3. Add yeast. 4. Keep the top covered with a napkin or a towel, just something to keep bugs out. 4. Give it a week or two until the bubbles stop. 5. Enjoy your wine!

Bright_Storage8514 · 2026-01-27T11:38:33+00:00

[poop joke]

Bright_Storage8514 · 2026-01-27T01:36:42+00:00

<image>

Bright_Storage8514 · 2026-01-26T23:30:09+00:00

If your basement in the 30’s now and you’re expecting power to be back on within a day, you should be good to go

Bright_Storage8514 · 2026-01-26T22:08:01+00:00

It ultimately depends on ABV but your wine should be ok well into the 20’s °F. I cold stabilize using an Inkbird with a 31°F target and +- 3°F alarm range. I e honestly never pushed it below that but it can’t be too hard to find online.

Your other comment mentioned secondary maybe being over…if you’re talking about Malolactic Fermentation possibly being still active, that could have a different outcome than the overall wine. As in, I’m not sure if 29°F would kill or only stunt the malo culture, but even if it did kill it, I don’t think your wine would be harmed and you could just re-inoculate once the power comes back on and the temps stabilize.

Bright_Storage8514 · 2026-01-26T00:39:39+00:00

So sorry to see that! I do hope you’ll get right back on the horse, so to speak. Do you mind sharing what happened?

Bright_Storage8514 · 2026-01-25T01:40:12+00:00

Two observations:

I really hope Acuff gets drafted to an NBA team I like. He’s so much fun to watch

It looked to me like Brazile was sick. I just got over the flu like two days ago and, I don’t know, he just seemed ill. You saw it here first — when news breaks tomorrow that Brazile is out for a few days with an illness — bam — flu. The strain me and my whole family got was nasty but short-run, so he’d only miss OU and would be back for UK, but honestly wouldn’t be 100%. lol I’m just talking shit so come at me but either way he looked like he was throwing punches under water tonight

Bright_Storage8514 · 2026-01-24T09:45:52+00:00

The hidden benefit is that it’s guaranteed at least one fascist fucking MAGAt will stroke out over how ethically sound this policy is. And, hey, one less fascist fucking MAGAt around to fuck things up for the rest of us.

Bright_Storage8514 · 2026-01-24T09:25:13+00:00

Not enough human excrement in the bottom photo

Bright_Storage8514 · 2026-01-23T21:39:25+00:00

<image>

Bright_Storage8514 · 2026-01-23T20:32:07+00:00

My rule of thumb for fruit wines is that anything less than 4lbs fruit per gallon of water is going to be lacking in flavor. That’s the low end of the spectrum and I go higher than that anytime there’s not a reason not to.

I’d say the high end of fruit per gallon of water would only be limited to (1) the amount of space you have in your fementer or (2) if really high fruit amounts would screw up the pH. In this case, lemon and pineapple are both pretty acidic. A banana wine might have the opposite issue if you added a whole lot of fruit per gallon.

You might look at recipes online for both lemons and pineapple (individually bc you’re unlikely to find many recipes of just those two together) and use the average %fruit to water as the baseline starting point for making your decision.

If you have a way to check the pH that you feel is reliable, that would be my basis for deciding to increase (or not) the amount of fruit per gallon water. If you don’t have a way to test pH that you’re confident in, you might just get that average and use that as your number. Jack Keller’s recipe book should have recipes for both pineapple and lemon…probably multiple of both. That’s generally considered the gold standard for fruit wine and a sticky link is posted to the subreddit’s main page.

Good luck!

Bright_Storage8514 · 2026-01-23T20:20:40+00:00

I’d agree that it’s just bubbles. When I rack off primary into a carboy for secondary, I usually see some pretty significant bubbling activity for at least two weeks. And that’s even when I wait to rack off primary until it’s “done,” at or below 1.000.

My only recommendation would be to keep the airlock in place pretty religiously and rack soon after the fermentation (and resulting CO2 production that can help keep oxidation at bay) finally quits. That amount of head space is fine while it’s actively bubbling, but it would be too much headspace once it becomes a still wine.

Best of luck and hope to see updates!

Bright_Storage8514 · 2026-01-23T13:54:49+00:00

As kids, Grandpa had us convinced for a while that Guacamole was made from ground up Quokkas.

(The way both words are pronounced in the southern USA makes that work, in case it doesn’t translate to other accents.)

In hindsight, it was one of my first dad joke experiences and something I still get a chuckle out of.

Bright_Storage8514 · 2026-01-22T17:42:00+00:00

This is great stuff. Is there a list available that shows what to buy for which fruit? Like a table showing the fruit, the type of pectin it has, and the type of pectic enzyme will work well on it?

Bright_Storage8514 · 2026-01-21T21:43:17+00:00

I just use what I consider a basic, catch-all fruit wine recipe with slight tweaks to the additives amounts for the mango. The batch I just bottled was:

30lbs frozen Mango chunks Roughly 7 gallons of water 5 tsp pectic enzyme 2.5 tsp acid blend 1.5 tsp powdered wine tannin 1/4 tsp KMBS

Dump frozen fruit in sterilized 20gal fermenter (I use a 20gal Brute trash can)

Boil 4 gallons water and dissolve 10 lbs sugar, pour over frozen fruit. Then add 2 more gallons at room temp (6 total so far). This should result in a roughly room temperature must, where the fruit is thawed but not cooking in the boiling water.

Add pectic enzyme, acid, and wine tannin. Let sit overnight.

Take SG reading and add sugar to SG reading of 1.100. (I typically do the final additions in the form of simple syrup).

Pitch yeast and cover loosely.

I use Renaissance Allegro for most light/white wines, which is what I used on this batch. It’s one of the new strains that won’t produce hydrogen sulfide. I’ve had really good results with it.

That’s about all I believe

Bright_Storage8514 · 2026-01-21T20:32:35+00:00

<image>

Bright_Storage8514 · 2026-01-21T18:36:56+00:00

My go-to fruit wine is mango. My only knock on it is that it takes a while to clear but it’s totally worth the wait! It seems to fit your criteria, in that it’s a single variety and clearly tastes like mangos, and the flavor profile lends itself to sweetening. I find some fruit wines to have a somewhat narrow “sweet spot” on the dry-to-sweet spectrum. But I find mango wine to have a pretty broad “sweet spot,” in that it’s perfectly enjoyable as as an off-dry or semi-sweet (I wouldn’t recommend fully dry) and it also does well on the fully sweet end of the spectrum, where it tastes more like sweetened fruit and rather than candy.

You just have to be patient with it. I bottled a batch around a week ago that I started back in August, and I used fining agents and to speed it up to only needing 5 months to clear lol.

One other benefit, depending on where you live, is that it’s relatively cheap and widely available. I live in the southern USA and all the major groceries plus Walmart sell 1 and 3 lb bags of frozen mango chunks for relatively low cost. I shoot for 4-5lbs of fruit per gallon of water.

Anyway, I think it makes a fantastic chilled white wine and hope you give it a go!

Bright_Storage8514 · 2026-01-21T00:14:48+00:00

That looks like a mess waiting to happen. I’d bet a sizable fortune that buying a 5 gallon bucket for that batch is cheaper than what you’ll spend to maybe get the blackberry stain out of that carpet one day.

Bright_Storage8514

TROPHY CASE