Bohemian Dark Lager

Author: Chris  //  Category: Beer Making Blogs

Coming Soon

May 06, 2011
MOved from bucket, fridge to carboy.

1 Gallon of Strawberry Wine

Author: Chris  //  Category: Wine Making Blogs

While grocery shopping tonight I noticed that Aldi’s had frozen strawberries for $1.75/lb. This made me want to make some wine so I bought 4 lbs of them.

The ingredients I used were:

  • 4lbs Strawberries
  • 1tsp Acid Blend
  • 1/8tsp Tannin
  • 1tsp Yeast Nutrient
  • 1 crushed Campden tablet
  • Water to make 1 Gallon (approx. 3.5 quarts)
  • Sugar to bring S.G. to 1.085 (approx. 2.5 lbs)
  • Lalvin 71B-1122 Yeast

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6 Gallons of Napa Valley Merlot

Author: Chris  //  Category: Wine Making Blogs

Today I started a batch of Napa Valley Stag’s Leap District Merlot (Selection Estate) with my girlfriend Allison.

A little bit about this juice…

“A sublime Merlot from the prestigious vineyards of California’s Napa Valley, where ideal climate and soil conditions, combined with refined growing and cellaring techniques, allow for consistent high quality treatment of grape varietals. Harvested from the highly regarded Stag’s Leap District on the valleys east bench, this Merlot is dry and medium bodied with a soft, supple fruity palate of plums and red berries. Its characteristic spicy aroma, accentuated with light warm oak, foreshadows the rich, round, smooth and mouth-filling flavor experience, finishing with lengthy elegance. A must-try for Merlot lovers everywhere.”

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5 Gallons of Liberty Cream Ale

Author: Chris  //  Category: Beer Making Blogs

February 16, 2011

Tonight I started a 5 gallon batch of Liberty Cream Ale

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6 Gallons of Premium Lager

Author: Chris  //  Category: Beer Making Blogs

January 29, 2011

2:00PM – Started 6 Gallons of Munton’s Premium Lager

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5 Gallons of Lemon-Lime Shiraz Skeeter Pee

Author: Chris  //  Category: Wine Making Blogs

Tonight I started a 5 gallon batch of skeeter pee. This time, instead of using a yeast packet and (3) 32oz ReaLemon bottles, I will use the yeast slurry from the 6 gallons of Wildberry Shiraz, (2) 32oz ReaLemon Bottles and (2) 15oz of Lime juice, making a “Lemon-Lime Shiraz Skeeter Pee”.

  • 2 bottles of 32oz 100% lemon juice
  • 2 bottles of 15oz Lime Juice
  • 16 cups sugar
  • 3/4 tsp tannin
  • 6 tsp. yeast nutrient
  • 2 tsp. yeast energizer

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Filtering with Buon Mini Jet

Author: Chris  //  Category: Equipment, Videos

Filtering 5 Gallons of Skeeter Pee with a Buon Mino Jet

Corking Bottles

Author: Chris  //  Category: Equipment, Videos

It’s easy to cork your wine bottles using a double lever corker. All of the bottles were previously cleaned and sulfited and the corks were soaked in a sulfite water solution.

Ferrari Automatic Bottle Filler

Author: Chris  //  Category: Equipment, Videos

The Ferrari Automatic Bottle Filler is a very nice tool that will automatically fill your wine bottles without having to start and stop the siphon.

6 Gallons of Wildberry Shiraz

Author: Chris  //  Category: Wine Making Blogs

5:00PM – I started a batch of Island Mist Wildberry Shiraz. I added 5 cups of sugar to the batch to bump of the specific gravity to 1.070 which should produce roughly 9% alcohol.

8:30PM – Sprinkled Lalvin-1118 Yeast packet on top of must.
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5 Gallons of Skeeter Pee

Author: Chris  //  Category: Wine Making Blogs

December 9, 2010

  • 3 bottles of 32oz 100% lemon juice
  • 7 lbs sugar (or 16 cups)
  • 3/4 tsp tannin
  • 6 tsp. yeast nutrient
  • 2 tsp. yeast energizer

Straight from skeeterpee.com “Make invert sugar by adding your 16 cups sugar to a large stainless cooking pot along with 8 cups water and 14 teaspoons lemon juice.  Stir sugar to dissolve and heat to just below boiling while stirring.  Hold at this temperature for about 30 minutes.  Allow to cool slightly and pour it into your primary along with 2 of the bottles of the lemon juice (reserve the last bottle until later), and enough additional water to make 5 ½ gallons.  Add the tannin, 3 tsp. of the yeast nutrient and 1 tsp. of the yeast energizer.  Stir.”

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3 Gallons of Peach

Author: Chris  //  Category: Wine Making Blogs

December 3, 2010

  • 9 Cans of Welch’s White Grape Frozen Concentrate
  • 3 Cans Peach Slices
  • 6 tsp Acid Blend
  • 3 tsp Yeast Nutrient
  • 1 1/4 Cup Sugar
  • Water to 3 Gallons
  • Starting S.G. 1.085

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1 Gallon of White Grape

Author: Chris  //  Category: Wine Making Blogs

Tonight I started a batch of wine with my girlfriend and her friend, Cassandra. She wanted to make a “high and dry” full bodied white wine so here are the ingredients we decided to use:

  • 3 Cans of 100% Welch’s White Grape Frozen Concentrate
  • 2 Cups Granulated Sugar
  • 2 tsp Acid Blend
  • 1 tsp Pectic Enzyme
  • 1 tsp Yeast Nutrient
  • Spring Water
  • 1/2 pack Lalvin K1-1116 Wine Yeast

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1 Gallon of Apple Grape

Author: Chris  //  Category: Wine Making Blogs

Tonight I started a batch of  Apple Grape Wine with my brother, Nick, and his girlfriend, Katelynn. The ingredients we used were:

  • 1 Can (11.5 oz.) 100% Apple Juice Concentrate
  • 1 Can (11.5 oz) 100% Concord Grape Concentrate
  • 1/2 Crushed Campden Tablet
  • 1 tsp Yeast Nutrient
  • 1/4 tsp Grape Tanning
  • 2 1/2 cups Granulated Sugar
  • 1/2 tsp Pectic Enzyme
  • 2 tsp Acid Blend
  • 1 Packet Lalvin 1116 Wine Yeast

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4 Gallons of Various Wine

Author: Chris  //  Category: Wine Making Blogs

Today I started a new batch of wine with a few friends that should produce a total of 4 Gallons.

  • 1 Gallon Apple Cherry
  • 1 Gallon Pineapple Orange
  • 1 Gallon Apple, Kiwi, Strawberry
  • 1/2 Gallon Apple Cherry
  • 1/2 Gallon Apple Cherry

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5 Gallons of Concord Grape

Author: Chris  //  Category: Wine Making Blogs

October 16, 2010

It has been about 4 years since I made wine last and the local supplier has gone out of business so my supplies are very limited for this batch. The ingredients we used are as follows:

10 cans Old Orchard 100% Grape
10 tsp Acid Blend
5 tsp Pectic Enzyme
5 tsp Yeast Nutrient
6.25 lbs Granulated Sugar
1 pack Yeast Lalvin 1116

Starting S.G. 1.10

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