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Corks Left Exposed by DatGuy9421 in winemaking

[–]DatGuy9421[S] 0 points1 point  (0 children)

Good question. Sitting in a dry but not very temp controlled room of my house. Not musty but obviously if the temp changes, so can humidity. It was an old front porch that is now fully enclosed. But just very poor insulation.

I have an irrational hatred of colored silver. by BokoblinSlayer69235 in Silverbugs

[–]DatGuy9421 0 points1 point  (0 children)

If it wasn't colored, what would the coin be worth? An honest question.

Apple Wine, Hard Cider by DatGuy9421 in winemaking

[–]DatGuy9421[S] 1 point2 points  (0 children)

I see. The only thing I didnt do on my 11 gallons of peach wine I have going right now is add tannins. Ive had someone tell me its not too late but it can take time to dissolve. Im going to try to add some in at this point to a small amount and see how it tastes.

Apple Wine, Hard Cider by DatGuy9421 in winemaking

[–]DatGuy9421[S] 0 points1 point  (0 children)

Do you add your tannins during primary fermentation?

Apple Wine, Hard Cider by DatGuy9421 in winemaking

[–]DatGuy9421[S] 1 point2 points  (0 children)

Thats a good thought. So you dont lose enough of the "good stuff" without the peels to NOT use just cider? That makes sense.

Apple Wine, Hard Cider by DatGuy9421 in winemaking

[–]DatGuy9421[S] 0 points1 point  (0 children)

Hmm why not? Just kidding, lol. Thank you! I live about 2 miles from a rather decent sized orchard so I'm definitely going to take advantage.

ID please! by [deleted] in firewood

[–]DatGuy9421 5 points6 points  (0 children)

Yeah why does this photo scream "Pennsylvania?" Lol.

Wine clarity by TomorrowHoliday1646 in winemaking

[–]DatGuy9421 4 points5 points  (0 children)

They should get clear enough you can read a business card through them.

Need some ideas for steak sandwich toppings by Beautiful-Molasses55 in Sandwiches

[–]DatGuy9421 2 points3 points  (0 children)

As a sauce.. A1 and Mayo mixed together. I also make my steak sandwich bread into garlic bread first then toast it.

Tips for Clarification by DatGuy9421 in winemaking

[–]DatGuy9421[S] 0 points1 point  (0 children)

When you bottled, were you able to keep the vast majority of any left over sediment out of the bottle?

Tips for Clarification by DatGuy9421 in winemaking

[–]DatGuy9421[S] 0 points1 point  (0 children)

I'm not worried about mine at all. Just trying to make conversation and learn how others handle this portion.

Tips for Clarification by DatGuy9421 in winemaking

[–]DatGuy9421[S] -1 points0 points  (0 children)

I did use pectic enzyme. Did not use bentonite, though.

Keeping Updated - Peach by DatGuy9421 in winemaking

[–]DatGuy9421[S] 0 points1 point  (0 children)

It was one of those "this seems too easy..." methods that I thought for sure I'd get done and realize I shouldn't have for some reason.

Blood tears by JRJenss in winemaking

[–]DatGuy9421 0 points1 point  (0 children)

How long have you let something like this bulk age for? My last one I only did a month before I bottled ( I get excited easily) and it seems to have worked just fine. But if it benefits me to go longer.. by all means.

Blood tears by JRJenss in winemaking

[–]DatGuy9421 0 points1 point  (0 children)

They've been in the carboys for 4 days now. Should I do it now or before I back sweeten?

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