Micah Starbuck
- Member Since:
- Nov 6th, 2011
- Last Login:
- Mar 11th, 2012 at 11:25 pm
Skittle Wine 2011
- Dec 31, 2011 @ 10:26 pm
-
-
64° F
-
1.038
-
- Dec 14, 2011 @ 1:02 pm
-
This is just a couple of days after adding the Super Kleen.
-
Ryan O'Donnell Wow! And it started at 32 brix? How much residual sugar is leftover? Does any one Skittle flavor dominate the batch?
-
Micah Starbuck My numbers are...weird. I was trying to convert from SG to Brix but then my calculated alcohol % was different between the two so I have no idea if 32 was right or not. I'm doing SG exclusively now to avoid the conversion error. Honestly it's like tossing a handful of skittles into your mouth. It really is very good but very sweet.
-
- Dec 14, 2011 @ 12:19 am
-
-
60° F
-
9.51
-
- Dec 11, 2011 @ 8:01 pm
-
Water 500 ml
- Dec 11, 2011 @ 8:01 pm
-
Super-Kleer K.C. 1 package
- Nov 25, 2011 @ 10:28 pm
-
Potassium sorbate 1.5 teaspoons
Realized that I didn't add the Potassium sorbate when the campden tablets were added. Do not know what will happen as a result.
- Nov 21, 2011 @ 4:12 pm
-
Rack to 3 Gallon Carboy (2)
- Nov 21, 2011 @ 4:01 pm
-
Campden 3 Tablets
Wine has the color of grapefruit juice.
- Nov 21, 2011 @ 4:01 pm
-
-
65° F
-
11.91
Wine has the color of grapefruit juice.
-
- Nov 13, 2011 @ 4:46 am
-
-
- Vessel Used Bucket (1)
-
- Nov 13, 2011 @ 4:28 am
-
Skittles (all colors) 2.5 lbs
Recipe came from http://www.winemakingtalk.com/forum/showthread.php?t=11640&highlight=skittles
-All Ingredients are per gallon-
3/4 pounds of skittles
2 1/4 pounds of sugar
8.4 oz grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
*Pour the Skittles in a jug or bowl, pour over 2 pints of boiling water. Make sure that it boiling as you need to kill off all the preservatives.
*Keep stirring, it will go into a gooey stodge but it will dissolve add the sugar.
*When cool to room temperature add the rest of ingredients
*Put into a clean demi john.
*Top up to shoulders of demi john with cold water. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature.
*During this time you will get a orangey colour scum, this is ok.
*When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes.
*Siphon off into a clean demi john. You may need to strain the wine to get rid of some bits left over.
*Add 1 campden tablet and potassium sorbate.
*Leave to clear.
*When clear, siphon into a clean demi john or bottle.
*Leave it a couple of weeks then add a campden before bottling.
- Nov 13, 2011 @ 4:28 am
-
White Sugar 6 lbs
Recipe came from http://www.winemakingtalk.com/forum/showthread.php?t=11640&highlight=skittles
-All Ingredients are per gallon-
3/4 pounds of skittles
2 1/4 pounds of sugar
8.4 oz grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
*Pour the Skittles in a jug or bowl, pour over 2 pints of boiling water. Make sure that it boiling as you need to kill off all the preservatives.
*Keep stirring, it will go into a gooey stodge but it will dissolve add the sugar.
*When cool to room temperature add the rest of ingredients
*Put into a clean demi john.
*Top up to shoulders of demi john with cold water. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature.
*During this time you will get a orangey colour scum, this is ok.
*When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes.
*Siphon off into a clean demi john. You may need to strain the wine to get rid of some bits left over.
*Add 1 campden tablet and potassium sorbate.
*Leave to clear.
*When clear, siphon into a clean demi john or bottle.
*Leave it a couple of weeks then add a campden before bottling.
- Nov 13, 2011 @ 4:28 am
-
Welch's 100% White Grape Juice Concentrate 34.5 fl oz
Recipe came from http://www.winemakingtalk.com/forum/showthread.php?t=11640&highlight=skittles
-All Ingredients are per gallon-
3/4 pounds of skittles
2 1/4 pounds of sugar
8.4 oz grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
*Pour the Skittles in a jug or bowl, pour over 2 pints of boiling water. Make sure that it boiling as you need to kill off all the preservatives.
*Keep stirring, it will go into a gooey stodge but it will dissolve add the sugar.
*When cool to room temperature add the rest of ingredients
*Put into a clean demi john.
*Top up to shoulders of demi john with cold water. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature.
*During this time you will get a orangey colour scum, this is ok.
*When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes.
*Siphon off into a clean demi john. You may need to strain the wine to get rid of some bits left over.
*Add 1 campden tablet and potassium sorbate.
*Leave to clear.
*When clear, siphon into a clean demi john or bottle.
*Leave it a couple of weeks then add a campden before bottling.
- Nov 13, 2011 @ 4:28 am
-
Pectolase 3 tsp
Recipe came from http://www.winemakingtalk.com/forum/showthread.php?t=11640&highlight=skittles
-All Ingredients are per gallon-
3/4 pounds of skittles
2 1/4 pounds of sugar
8.4 oz grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
*Pour the Skittles in a jug or bowl, pour over 2 pints of boiling water. Make sure that it boiling as you need to kill off all the preservatives.
*Keep stirring, it will go into a gooey stodge but it will dissolve add the sugar.
*When cool to room temperature add the rest of ingredients
*Put into a clean demi john.
*Top up to shoulders of demi john with cold water. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature.
*During this time you will get a orangey colour scum, this is ok.
*When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes.
*Siphon off into a clean demi john. You may need to strain the wine to get rid of some bits left over.
*Add 1 campden tablet and potassium sorbate.
*Leave to clear.
*When clear, siphon into a clean demi john or bottle.
*Leave it a couple of weeks then add a campden before bottling.
- Nov 13, 2011 @ 4:28 am
-
Tannin 3 tsp
Recipe came from http://www.winemakingtalk.com/forum/showthread.php?t=11640&highlight=skittles
-All Ingredients are per gallon-
3/4 pounds of skittles
2 1/4 pounds of sugar
8.4 oz grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
*Pour the Skittles in a jug or bowl, pour over 2 pints of boiling water. Make sure that it boiling as you need to kill off all the preservatives.
*Keep stirring, it will go into a gooey stodge but it will dissolve add the sugar.
*When cool to room temperature add the rest of ingredients
*Put into a clean demi john.
*Top up to shoulders of demi john with cold water. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature.
*During this time you will get a orangey colour scum, this is ok.
*When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes.
*Siphon off into a clean demi john. You may need to strain the wine to get rid of some bits left over.
*Add 1 campden tablet and potassium sorbate.
*Leave to clear.
*When clear, siphon into a clean demi john or bottle.
*Leave it a couple of weeks then add a campden before bottling.
- Nov 13, 2011 @ 4:28 am
-
Yeast Nutrient 3 tsp
Recipe came from http://www.winemakingtalk.com/forum/showthread.php?t=11640&highlight=skittles
-All Ingredients are per gallon-
3/4 pounds of skittles
2 1/4 pounds of sugar
8.4 oz grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
*Pour the Skittles in a jug or bowl, pour over 2 pints of boiling water. Make sure that it boiling as you need to kill off all the preservatives.
*Keep stirring, it will go into a gooey stodge but it will dissolve add the sugar.
*When cool to room temperature add the rest of ingredients
*Put into a clean demi john.
*Top up to shoulders of demi john with cold water. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature.
*During this time you will get a orangey colour scum, this is ok.
*When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes.
*Siphon off into a clean demi john. You may need to strain the wine to get rid of some bits left over.
*Add 1 campden tablet and potassium sorbate.
*Leave to clear.
*When clear, siphon into a clean demi john or bottle.
*Leave it a couple of weeks then add a campden before bottling.
- Nov 13, 2011 @ 4:28 am
-
Acid Blend 3 tsp
Recipe came from http://www.winemakingtalk.com/forum/showthread.php?t=11640&highlight=skittles
-All Ingredients are per gallon-
3/4 pounds of skittles
2 1/4 pounds of sugar
8.4 oz grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
*Pour the Skittles in a jug or bowl, pour over 2 pints of boiling water. Make sure that it boiling as you need to kill off all the preservatives.
*Keep stirring, it will go into a gooey stodge but it will dissolve add the sugar.
*When cool to room temperature add the rest of ingredients
*Put into a clean demi john.
*Top up to shoulders of demi john with cold water. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature.
*During this time you will get a orangey colour scum, this is ok.
*When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes.
*Siphon off into a clean demi john. You may need to strain the wine to get rid of some bits left over.
*Add 1 campden tablet and potassium sorbate.
*Leave to clear.
*When clear, siphon into a clean demi john or bottle.
*Leave it a couple of weeks then add a campden before bottling.
- Nov 13, 2011 @ 4:28 am
-
Red Star Pasteur Champagne Yeast 5 grams
Recipe came from http://www.winemakingtalk.com/forum/showthread.php?t=11640&highlight=skittles
-All Ingredients are per gallon-
3/4 pounds of skittles
2 1/4 pounds of sugar
8.4 oz grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
*Pour the Skittles in a jug or bowl, pour over 2 pints of boiling water. Make sure that it boiling as you need to kill off all the preservatives.
*Keep stirring, it will go into a gooey stodge but it will dissolve add the sugar.
*When cool to room temperature add the rest of ingredients
*Put into a clean demi john.
*Top up to shoulders of demi john with cold water. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature.
*During this time you will get a orangey colour scum, this is ok.
*When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes.
*Siphon off into a clean demi john. You may need to strain the wine to get rid of some bits left over.
*Add 1 campden tablet and potassium sorbate.
*Leave to clear.
*When clear, siphon into a clean demi john or bottle.
*Leave it a couple of weeks then add a campden before bottling.
- Nov 13, 2011 @ 4:28 am
-
-
68° F
-
32.9
Recipe came from http://www.winemakingtalk.com/forum/showthread.php?t=11640&highlight=skittles
-All Ingredients are per gallon-
3/4 pounds of skittles
2 1/4 pounds of sugar
8.4 oz grape concentrate
1 tsp pectolase
Tannin
Nutrient
1 tsp acid blend or citric acid
Yeast
*Pour the Skittles in a jug or bowl, pour over 2 pints of boiling water. Make sure that it boiling as you need to kill off all the preservatives.
*Keep stirring, it will go into a gooey stodge but it will dissolve add the sugar.
*When cool to room temperature add the rest of ingredients
*Put into a clean demi john.
*Top up to shoulders of demi john with cold water. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature.
*During this time you will get a orangey colour scum, this is ok.
*When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes.
*Siphon off into a clean demi john. You may need to strain the wine to get rid of some bits left over.
*Add 1 campden tablet and potassium sorbate.
*Leave to clear.
*When clear, siphon into a clean demi john or bottle.
*Leave it a couple of weeks then add a campden before bottling. -
Log in to post comments on this note →