Comments for Lets Make Food and Wine http://blog.letsmakefoodandwine.com ... the winemaking site where anything can be found! Thu, 11 Mar 2010 22:47:41 +0000 http://wordpress.org/?v=2.7.1 hourly 1 Comment on About Us by Maria http://blog.letsmakefoodandwine.com/about/comment-page-1/#comment-1139 Maria Thu, 23 Jul 2009 20:11:32 +0000 http://blog.letsmakefoodandwine.com/?page_id=2#comment-1139 Great questions Kurt! The sharp or bitter taste might be from having pits/stems inside the batch. You could try adding some wine conditioner to it at the final stages. 1. It's always good to have it in a warmer temperature when fermenting and then once racked in a cooler location (like a fruit cellar) 2. I personally prefer glass. But that's just because I don't like plastics. But to save some money, I would ferment in the plastic and transfer into the glass for storage/ bulk aging 3. Depending on the yeast used. For the yeast we sell 1 pkg is good for up to 5Gals. Great questions Kurt!
The sharp or bitter taste might be from having pits/stems inside the batch. You could try adding some wine conditioner to it at the final stages.
1. It’s always good to have it in a warmer temperature when fermenting and then once racked in a cooler location (like a fruit cellar)
2. I personally prefer glass. But that’s just because I don’t like plastics. But to save some money, I would ferment in the plastic and transfer into the glass for storage/ bulk aging
3. Depending on the yeast used. For the yeast we sell 1 pkg is good for up to 5Gals.

]]> Comment on About Us by Kurt Schember http://blog.letsmakefoodandwine.com/about/comment-page-1/#comment-1114 Kurt Schember Fri, 17 Jul 2009 18:39:24 +0000 http://blog.letsmakefoodandwine.com/?page_id=2#comment-1114 This is in reference to the recipe i found on your web site for sour cherry wine. I have been trying to make wine for two years now. In different recipes for sour cherry wine i have tried my wine has always come out "bitter" or "sharp" tasting. would this have anything to do with the acid content in the wine? or is it something that i am doing wrong. this recipe is about the same as what i have tried in the past. I have some other questions as well. 1. When either in primary or secondary fermentors, do they have to be kept in a dark place and at a certian tempature? 2. I only have one glass 5 gallon fermentor and the rest are 5 gallon water bottles. it there a difference between the two? 3. If I make a 5 gallon batch will i need to use 5 packets of yeast? This is in reference to the recipe i found on your web site for sour cherry wine.

I have been trying to make wine for two years now. In different recipes for sour cherry wine i have tried my wine has always come out “bitter” or “sharp” tasting. would this have anything to do with the acid content in the wine? or is it something that i am doing wrong. this recipe is about the same as what i have tried in the past. I have some other questions as well.
1. When either in primary or secondary fermentors, do they have to be kept in a dark place and at a certian tempature?
2. I only have one glass 5 gallon fermentor and the rest are 5 gallon water bottles. it there a difference between the two?
3. If I make a 5 gallon batch will i need to use 5 packets of yeast?

]]> Comment on Dried Elderberry Wine Recipe by Lets Make Food and Wine » Dried Elderberry Wine Recipe http://blog.letsmakefoodandwine.com/2009/06/dried-elderberry-wine-recipe/comment-page-1/#comment-1010 Lets Make Food and Wine » Dried Elderberry Wine Recipe Wed, 01 Jul 2009 06:09:45 +0000 http://blog.letsmakefoodandwine.com/?p=321#comment-1010 [...] Read more here: Lets Make Food and Wine » Dried Elderberry Wine Recipe [...] [...] Read more here: Lets Make Food and Wine » Dried Elderberry Wine Recipe [...]

]]> Comment on Sour Cherry Wine Recipe by Fran http://blog.letsmakefoodandwine.com/2009/06/sour-cherry-wine-recipe/comment-page-1/#comment-808 Fran Mon, 01 Jun 2009 17:24:09 +0000 http://blog.letsmakefoodandwine.com/?p=247#comment-808 I have been cooking with tart cherries for the past six months. They are a great addition to any of the recipes I have used them. They add a good zing to the taste. I recently discovered a free tart cherry book (with tart cherry recipes). It is a good book and best of all it is free. It is called Tart Cherry Health Report. Here is a link if you are interested: http://www.traversebayfarms.com I have been cooking with tart cherries for the past six months. They are a great addition to any of the recipes I have used them. They add a good zing to the taste. I recently discovered a free tart cherry book (with tart cherry recipes). It is a good book and best of all it is free. It is called Tart Cherry Health Report. Here is a link if you are interested: http://www.traversebayfarms.com

]]> Comment on Using a Hydrometer by Lets Make Food and Wine » Apple Cider http://blog.letsmakefoodandwine.com/2008/12/using-a-hydrometer/comment-page-1/#comment-628 Lets Make Food and Wine » Apple Cider Thu, 14 May 2009 19:01:18 +0000 http://blog.letsmakefoodandwine.com/?p=30#comment-628 [...] daily. Check specific gravity. When ferment reaches S.G. of 1.040 (3-5 days) siphon wine off sediment into glass jug secondary. [...] [...] daily. Check specific gravity. When ferment reaches S.G. of 1.040 (3-5 days) siphon wine off sediment into glass jug secondary. [...]

]]> Comment on Using a Hydrometer by Lets Make Food and Wine » Apple/Spiced Wine Recipe http://blog.letsmakefoodandwine.com/2008/12/using-a-hydrometer/comment-page-1/#comment-627 Lets Make Food and Wine » Apple/Spiced Wine Recipe Thu, 14 May 2009 18:38:24 +0000 http://blog.letsmakefoodandwine.com/?p=30#comment-627 [...] daily. Check specific gravity. When ferment reaches S.G. of 1.040 (3-5 days) siphon wine off sediment into glass jug secondary. [...] [...] daily. Check specific gravity. When ferment reaches S.G. of 1.040 (3-5 days) siphon wine off sediment into glass jug secondary. [...]

]]> Comment on Using a Hydrometer by Lets Make Food and Wine » Apple Wine (Full Body) Recipe http://blog.letsmakefoodandwine.com/2008/12/using-a-hydrometer/comment-page-1/#comment-626 Lets Make Food and Wine » Apple Wine (Full Body) Recipe Thu, 14 May 2009 18:25:12 +0000 http://blog.letsmakefoodandwine.com/?p=30#comment-626 [...] daily. Check specific gravity. When ferment reaches S.G. of 1.040 (3-5 days) siphon wine off sediment into glass jug secondary. [...] [...] daily. Check specific gravity. When ferment reaches S.G. of 1.040 (3-5 days) siphon wine off sediment into glass jug secondary. [...]

]]> Comment on Using a Hydrometer by Lets Make Food and Wine » Apple Wine (Medium Body) Recipe http://blog.letsmakefoodandwine.com/2008/12/using-a-hydrometer/comment-page-1/#comment-625 Lets Make Food and Wine » Apple Wine (Medium Body) Recipe Thu, 14 May 2009 18:01:38 +0000 http://blog.letsmakefoodandwine.com/?p=30#comment-625 [...] daily. Check specific gravity. When ferment reaches S.G. of 1.040 (3-5 days) siphon wine off sediment into glass jug secondary. [...] [...] daily. Check specific gravity. When ferment reaches S.G. of 1.040 (3-5 days) siphon wine off sediment into glass jug secondary. [...]

]]> Comment on Using a Hydrometer by Lets Make Food and Wine » Dandelion Wine Recipe http://blog.letsmakefoodandwine.com/2008/12/using-a-hydrometer/comment-page-1/#comment-534 Lets Make Food and Wine » Dandelion Wine Recipe Mon, 11 May 2009 14:49:22 +0000 http://blog.letsmakefoodandwine.com/?p=30#comment-534 [...] want the Specific Gravity to be at [...] [...] want the Specific Gravity to be at [...]

]]> Comment on Using a Hydrometer by Lets Make Food and Wine » Homemade Cranberry Fruit Wine http://blog.letsmakefoodandwine.com/2008/12/using-a-hydrometer/comment-page-1/#comment-213 Lets Make Food and Wine » Homemade Cranberry Fruit Wine Mon, 30 Mar 2009 20:47:54 +0000 http://blog.letsmakefoodandwine.com/?p=30#comment-213 [...] specific gravity: 1.095 - 1.100 (read this article about Using A Hydrometer for more [...] [...] specific gravity: 1.095 - 1.100 (read this article about Using A Hydrometer for more [...]

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