I would let it go but accuracy is important to me especially for readers that are not from the CDC community but found the threads I post thru a search engine. I can't help that my nickname was Mr. 100% but it was a accurate nickname none the less.
I would let it go but accuracy is important to me especially for readers that are not from the CDC community but found the threads I post thru a search engine. I can't help that my nickname was Mr. 100% but it was a accurate nickname none the less.
SuperDave336 LIKED above post
The Satsuma by itself is terrible, no fixing. Second year I made Satsuma wine and both times it came out the same. So this year I tried blending a bottle with the Meyer Lemon (has Satsuma in its DNA) and its really fantastic. Totally unexpected! This is home wine making at its best. You will never see any wine like this in a store. Just about anything can be fermented into wine. Citrus is one of the hardest in my book. 1/2 & 1/2 might work as a name. I'm open to suggestions (please keep it clean) thanks.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"SuperDave336, S10CHEVY LIKED above post
No matter where I look around here something still needs addressing since the Tornado hit us. I had racked the 2 meads, forced to leave too much head space in 2 Carboys due to other more pressing work in front of me daily. Finally I was able to boil out enough bottles of this Italian Sparkling Wine my Bud's wife drinks to bottle the Mead. Bottling is one thing but this Mead is going to need a couple of years in the racks for the flavors to meld and the heat from the alcohol to cool. The Spiced Mead is very, very, complex and the flavors are still individualized, melding is needed. I expect 2-3 years at least for this Mead to be very enjoyable to drink.
This little Canadian wine filter is absolutely fantastic. That said I laid a Landmine for myself here. Later in the post I have a picture of the choice of filters, I should have used the coarse filter but used the #2 Polishing filters because that is the filter I always use.
This is the recovered Lemon Mead that after much research I have learned the "Skunky" smell to the nose happened because I fermented this batch too warm. Now too warm in fermenting a Mead is over 70 degrees. My house is rarely under 70 degrees except in dead of winter. Lesson Learned. Bon Temps has Honey for me and now I will not ferment a Mead till dead of winter. When recovering this mead I used Raspberry Puree and a all natural Raspberry flavoring. Well the mistake was adding the puree because of the fruit pectin it contained. Not going thru a fermentation process all that pectin was still in this Mead. I made notes in my Wine Making Diary to prevent this for happening again.
This bottling will be eased by filtering into this 5 gallon fermenter.
I should have used the coarse filters because the Polishing filters were plugged in the last gallon of the filtering process by the excess fruit pectin. Mead shot everywhere. The filter pump looked like a Mead sprinkler. Lots of that disaster is not in this post. Not the time to stop and take pictures.
I had a Nuclear Mess.
So success in the cleanup. 5 Gallons of filtered Raspberry Melomel ready to bottle. The Carboys are washed and sanitized so they will be ready to go next time their needed.
I can boil 22 of these fat bottles at one time in this 100 qt pot.
Local propane tank fillers are a pain to deal with so I use these big tanks so I rarely need to fill one.
Different bottles take different ways to remove the labels, these it was best to remove them with a razor scraper after soaking but while still hot. With the insulated chemical glove holding the hot bottle I would maintain the razor angle while turning the bottle.
Residual adhesive was removed with this cleaner.
Cleaning the bottles before sanitizing.
The sanitizer is injected into the bottle by pushing the bottle down on the piston/plunger. Very efficient pump.
All the bottles are then placed on the drying rack before filling.
30 Bottles of Raspberry Melomel ready to add the seals.
I have some pears you are welcome to. The crows and squirrels are starting to eat them so I think they are close to ripen stage. Ill pick and deliver but don't want to pick too soon. In the mean time I will continue to chase off the fruit thieves.
Bon Temps!
Enjoyed the visit today.............thank you for the Pears.
After Caning Pear Halves in heavy Syrup is Wine............we use to put up Pears every year till Hurricane Katrina uprooted our Pear tree. The recent Tornado we had just uprooted my 6 Variety Grafted, Loaded Pear tree. We were bummed till Bon Temps came thru for us.
Bon Temps is the man! Awesome to have good friends like that for sure.
Rojo thanked you for this post