Comments on: Moving Full Carboys http://www.washingtonwinemaker.com/blog/2009/10/12/moving-full-carboys/ Growing grapes and making wine in Bellevue Sat, 04 Feb 2012 16:41:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: John H. http://www.washingtonwinemaker.com/blog/2009/10/12/moving-full-carboys/comment-page-1/#comment-36232 John H. Tue, 19 Jan 2010 14:08:15 +0000 http://www.washingtonwinemaker.com/blog/?p=952#comment-36232 To Bill: I have used the Turbo yeast. I followed the label instructions and it did indeed produce a "wine" with alcohol sitting somewhere around the 20% mark. The stuff is terrible to drink, though, as it was made with sugar and water ONLY - per the instructions. According to the representative from the lab that created it, it was developed with home distillers in mind. You get a quick fermentation of nasty-tasting stuff to throw into the pot still. The end result being clear liquor, you don't necessarily need flavor compounds that wouldn't survive the distillation anyway and this way the distiller has more "bang for his buck" with a high alc. % in his must. Just thought you might want to know from someone who has used the stuff and researched it. Cheers! - John Hance North Carolina To Bill:

I have used the Turbo yeast. I followed the label instructions and it did indeed produce a “wine” with alcohol sitting somewhere around the 20% mark. The stuff is terrible to drink, though, as it was made with sugar and water ONLY – per the instructions. According to the representative from the lab that created it, it was developed with home distillers in mind. You get a quick fermentation of nasty-tasting stuff to throw into the pot still. The end result being clear liquor, you don’t necessarily need flavor compounds that wouldn’t survive the distillation anyway and this way the distiller has more “bang for his buck” with a high alc. % in his must.

Just thought you might want to know from someone who has used the stuff and researched it. Cheers!

- John Hance
North Carolina

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2009/10/12/moving-full-carboys/comment-page-1/#comment-35941 Erroll Fri, 08 Jan 2010 02:15:09 +0000 http://www.washingtonwinemaker.com/blog/?p=952#comment-35941 Hi Bill, Sounds like you've got a lot going on! My <a href="http://www.washingtonwinemaker.com/blog/2007/08/27/produce-department-chablis/" rel="nofollow">wine from store-bought grapes</a> was bland, but I rescued it by making <a href="http://www.washingtonwinemaker.com/blog/2009/12/03/mulled-wine/" rel="nofollow">mulled wine</a>. Erroll Hi Bill,

Sounds like you’ve got a lot going on!

My wine from store-bought grapes was bland, but I rescued it by making mulled wine.

Erroll

]]> By: Bill http://www.washingtonwinemaker.com/blog/2009/10/12/moving-full-carboys/comment-page-1/#comment-35474 Bill Sat, 19 Dec 2009 22:31:57 +0000 http://www.washingtonwinemaker.com/blog/?p=952#comment-35474 Greetings! Nice to hear that someone from my home state has similar intrests. I grew up in the Tacoma area but am currently in the Great Frozen North (Northern Wisconsin). I just finished a really good blackberry but only made 2 gallons, so now my wife wants me to go to a 5 gallon carboy for the next batch. Found out that Pineapple comes out waaay acidy. My apple this year wasn't to bad. Store grapes aren't suppose to be to good for wine, but I had really good luck with 2 batchs of those that came out med-dry. And those were before I got the 1118 yeast! There's a spot on ebay that has what they call turbo yeast that is suppose to go to about 20%, I've been thinking of giving that a try. Well, enjoy the fruits of your labor as we do mine. Travel in Peace spreading Peace, Bill Greetings!
Nice to hear that someone from my home state has similar intrests. I grew up in the Tacoma area but am currently in the Great Frozen North (Northern Wisconsin). I just finished a really good blackberry but only made 2 gallons, so now my wife wants me to go to a 5 gallon carboy for the next batch. Found out that Pineapple comes out waaay acidy. My apple this year wasn’t to bad. Store grapes aren’t suppose to be to good for wine, but I had really good luck with 2 batchs of those that came out med-dry. And those were before I got the 1118 yeast! There’s a spot on ebay that has what they call turbo yeast that is suppose to go to about 20%, I’ve been thinking of giving that a try. Well, enjoy the fruits of your labor as we do mine.
Travel in Peace spreading Peace, Bill

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2009/10/12/moving-full-carboys/comment-page-1/#comment-34415 Erroll Thu, 12 Nov 2009 03:27:24 +0000 http://www.washingtonwinemaker.com/blog/?p=952#comment-34415 Hi John, Good to hear from you, and thank you for the kind words. Yeah, I moved. After 20 years in Bellevue it was time for a change. Erroll Hi John,

Good to hear from you, and thank you for the kind words. Yeah, I moved. After 20 years in Bellevue it was time for a change.

Erroll

]]> By: John http://www.washingtonwinemaker.com/blog/2009/10/12/moving-full-carboys/comment-page-1/#comment-34359 John Mon, 09 Nov 2009 12:16:44 +0000 http://www.washingtonwinemaker.com/blog/?p=952#comment-34359 Hey, Erroll, Nice post. Haven't been in touch for a while. So you moved, huh? Still in Bellevue? In either case, good luck and much enjoyment in your new home! Keep doing a fantastic job on your blog. It's such a blessing and a constantly-used resource for folks like me! Cheers! - John Hey, Erroll,

Nice post. Haven’t been in touch for a while. So you moved, huh? Still in Bellevue? In either case, good luck and much enjoyment in your new home! Keep doing a fantastic job on your blog. It’s such a blessing and a constantly-used resource for folks like me!

Cheers!

- John

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