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Trim jail / pre funeral stuff...so busy been pulling 8am-4am shifts...lucky nights I'm in bed by 3:30 am lolHey all yiz Menz!
Awful shhhhh here on the corner today! WTH?
Hope everyone is rocking this day and enjoying the heck out of it! I sure am!
Welcome to the Corner and to budbuilders @GrilledCheeze !
Look at this woman, couldnt even sit down.
"Stretch me out daddy"Bro I could stretch you out~!
No homo~!
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Hey Stoney! What’s up with the vino?hi Granny. hope your 2024 is starting well!! did i read that you're a wine maker? can i ask a couple q's?? i'm in the middle of my first five gallon batch right now.
Hey Mister!Trim jail / pre funeral stuff...so busy been pulling 8am-4am shifts...lucky nights I'm in bed by 3:30 am lol
So far yields looking decent hows ur crop coming along?
Media jailHey Mister!
I was thinking about you all today. Just got all of mine bucked and jarred, and have five in veg to move in soon. You still in trim jail?
All is good good in the woods hood hereHey there @CannaGranny. I've been on the low for a min but still doing my thing. I'll get a thread going here soon. Hope all is well with you and that the new year is treating you proper!
Si on my last jar of buds tho halfway thru it but it's double the size of my other jars so basically 1 jar lol. Wish I could have gotten a slower dry but reviews are all good so farHey Mister!
I was thinking about you all today. Just got all of mine bucked and jarred, and have five in veg to move in soon. You still in trim jail?
Hey Stoney! What’s up with the vino?![]()
yaaa, ima get in on this at some pointa quick back story, this is my first five gallon run made with real fruit. my past wine making has been limited to a one gallon jug filled with bought juice. maybe about five times.. i make moonshine a few times a year so i kind of understand the fermentation part. once that's done i normally put it in a still. wine is not like that..
this summer my peach tree went bonkers and put out a bonus amount so i decided to make shine and wine! i fermented in an insulated container with a fruit bag and left it in there till my gravity was around 1.30 -1.20 , when that happened i squeezed out the bag and transferred it to a carboy. it's been in there since then. maybe july or august?
my questions are, should i re-rack it? (remove it from the carboy and put it back without any sediment)
when can i bottle? should i bottle right from a siphon? or should i siphon to a bottom spouted container and gravity fill the bottles from that?
do i NEED a bottle corker? or can i shove it in by hand?
here are some pics of what i have right now...
with a flashlight behind it..
View attachment 36799
View attachment 36800View attachment 36801
i also used some of this along the way...
View attachment 36803
i used the enzymes and tannin and acid when in the fermentation vessel. i haven't used the stabilizer and not sure if i will add sugar or not. i'm not a big drinker and like it dry. i also used the cambden(sp?) tablets for some sterilization along the way. and i used the foamy stuff in the carboy before i filled it.
any advice? did i mess anything up? i've taken some here and there for cooking so far but didn't drink any.
been flying solo with it so any help is greatly appreciated!!!![]()
I would not re-rack it.a quick back story, this is my first five gallon run made with real fruit. my past wine making has been limited to a one gallon jug filled with bought juice. maybe about five times.. i make moonshine a few times a year so i kind of understand the fermentation part. once that's done i normally put it in a still. wine is not like that..
this summer my peach tree went bonkers and put out a bonus amount so i decided to make shine and wine! i fermented in an insulated container with a fruit bag and left it in there till my gravity was around 1.30 -1.20 , when that happened i squeezed out the bag and transferred it to a carboy. it's been in there since then. maybe july or august?
my questions are, should i re-rack it? (remove it from the carboy and put it back without any sediment)
I let mine work a year to the day I started my fruit base. I bottle via the siphon. I also hand cork. Keep in mind though, I never have nor store mine long after the bottling as I give it away.when can i bottle? should i bottle right from a siphon? or should i siphon to a bottom spouted container and gravity fill the bottles from that?
Your sedimentation looks right on. I would pull a straw full of it out and taste it, you may want to reconsider not using the sugar. It does not have to be a lot. To me without a bit of sugar, I always detect a bit of a vinegar taste. Others don’t, I do. But I also like a full bodied sweet wine.do i NEED a bottle corker? or can i shove it in by hand?
here are some pics of what i have right now...
with a flashlight behind it..
View attachment 36799
View attachment 36800View attachment 36801
i also used some of this along the way...
View attachment 36803
i used the enzymes and tannin and acid when in the fermentation vessel. i haven't used the stabilizer and not sure if i will add sugar or not. i'm not a big drinker and like it dry. i also used the cambden(sp?) tablets for some sterilization along the way. and i used the foamy stuff in the carboy before i filled it.
Everything looks great!any advice? did i mess anything up? i've taken some here and there for cooking so far but didn't drink any.
been flying solo with it so any help is greatly appreciated!!!![]()
Your sedimentation looks right on. I would pull a straw full of it out and taste it, you may want to reconsider not using the sugar. It does not have to be a lot. To me without a bit of sugar, I always detect a bit of a vinegar taste. Others don’t, I do. But I also like a full bodied sweet wine.
Hey there @CannaGranny. I've been on the low for a min but still doing my thing. I'll get a thread going here soon. Hope all is well with you and that the new year is treating you proper!
It looks really good!thank you thank you thank you!!!
so some sediment at this stage is okay to have.. i was kinda worried about that.
If you are adding the sugar for taste, you would be using it at the end of your process rather than at the beginning when it’s introduced for the fermentation process.It’s kind of a personal preference as to the taste. Most of the time pure cane or beet sugar is used. But, like an old shiner would use..plain ole granulated sugar will work.and yes i plan to give most of this away as well, as long as it tastes good anyway!! so i will add some sugar to it. i bet even dry wines have a little sugar in them. and most people like it a little sweet. thanks for twisting my arm on that one.
when should i add the sugar? should i use just plain white sugar?
This is fine. Yeast is yeast, just some are very good at marketing it at higher prices.i looked it up, i started it on july1st!!! gonna be a good 4th this year!!
one last question.. this is the yeast i used, is there a better kind that i should be using for wine?
I have seen that BUT for some reason yesterday, the Judge Loretta Prescar put it on hold until the 26th. So I don’t know what we are looking at here, unless it’s a compilation of court records.Epstein Island flight logs released in USA vs Maxwell
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Anyone else seen this yet? 118 pages