Home Distiller

i have a few wines going, ginger, some cranberry juice, lilac, and they have stopped bubbling but still taste VERY sweet.
could i pitch some more yeast? i want them to be as strong as possible.

thanks

Very cool MWB.

Thanks you guys!
That is exciting to hear. It means I can go home and start racking and clearing some ginger wine, lilac wine, and dandelion wine, and some "prison hooch," (cran-apple juice fermented.)

Going to have to pace myself with the tastings

Thank you all for the input!

Ferment in the dark?
Just had a thought? I am working on an apple cider batch. 5 gal. The recipe says to ferment it in a dark place? Should I be doing that for ALL the wines etc. that I am working?
Thanks for your time.

D

Wow, mine is still fermenting with a bubble every minute or so, so it must be getting up there n the ABV dept by now

Mine is WAY darker than yours. I wonder if I over cooked the raisins or used too much of that... anyway, still smells delicious. cant wait.

Thanks for the tips all.
Islandrunner, a drop of olive oil?
What is that all about?

Thanks for your help everyone.

Read your post yesterday,
Went home and cooked it up.
It took off like a rocket!
Can't wait to taste it.
Thanks.

Dnderhead,
Thanks man! That should be helpful too!

Mr. Piss,
Thanks. I feel a little embarrassed. I haven't been on here in so long I plum forgot my way around. So happy to know I can keep up my learning in the same community. This place rocks.

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Thanks guys.
Sounds like it will start right up if I get it warm enough.
I have done the recipe before and the acidity of the orange juice didn't seem to affect it at all.
But it was definitely warmer at the time.
Silly NW weather.

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ahhh. Same yeast. Good. Thank you. That makes sense.

d

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Thanks Dnderhead.
That's simple enough.

Appreciate it.

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