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Fab
thanks for sharing
my banana wine has a reddish tinge to it
not been filtered yet though
I haven't tasted it for ages either
this patience thing is starting to take hold
regards
BobLast edited by lockwood1956; 04-11-2005, 05:49 PM.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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Originally posted by lockwood1956Fab
thanks for sharing
my banana wine has a reddish tinge to it
not been filtered yet though
I haven't tasted it for ages either
this patience thing is starting to take hold
regards
Bob
has anybody tried the red bananas that are available now
mark"we need a bigger boat"
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What I did this morning.
20 lbs Yellow Peaches
10 pounds sugar
4.5 gallons water
5 Campdens
5 tsp Acid Blend
2.5 tsp tannin powder
5 tsp nutrient
2.5 tsp pectic enzyme powder
SG 1.090
Lalvin K1-V1116
I am certain the produce man was a bit set off at my handling of his stock - LMAO. Oh well.......The thing is only about half of the peaches on his shelf seemed ripe enough (slightly squishy and fragrant). Trucked in from Washington State it's the best we get around these parts. Mashed em up good in the bag with clean hands.
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