Recent content by bover907

I can't really describe the smell/taste, because I've never smelled or tasted it before. Since this is my first wine, I don't know if it tastes like it's 'supposed to' at this point or not. I'm pretty sure it's not H2S because it doesn't smell like eggs, or rotten eggs. I started this on Sept...

OK, so as the thread title describes, I'm worried if I ruined my first batch of wine, or if it's just too young, and I don't know what "young" tastes like. It's just welch's wine that I started on the 17th of September. The wine is clear now, and I re-racked, and added k-meta/sorbate, and...

Just north of Berwick.

OK, guys/gals. That definitely eases my mind. I was hoping to have this stuff be drinkable by around Chirstmas / Jan 1, time frame, but it looks like that's unrealistic. Not sure why I bought the EC-1118, but I also used it on my cranberry batch, and it seems to smell the same way, so it must...

OK, so after a month since the initial racking, I racked it off the additional sediment again. It still tastes like crap to me. I can sense a faint concord grape smell coming through, but it still has this nasty taste and aroma. How do I know when it's a loss, or if it just needs more time? I...

Thanks for the replies! I hadn't been on for a couple days due to being busy.

I'll just wait and taste it again around 1st November when I rack it again. Hopefully it'll start to taste better. I'm still not sure what order to sorbate, backsweeten, and if/when to use sparkalloid. Seems everyone does it in a different order.

I keep reading where people say their wine smells 'good' when fermenting, and many say they taste when racking, and that it 'tastes good', etc. I started my first batch of wine (6 gal) on Sept 17th. (Welch's Concord Concentrate, I used 3 cans per gallon). I used EC-1118 as I didn't really know...

Having joined just a couple weeks ago, I was pleasantly surprised to find out how many Pennsylvanians were here. Yet another! Welcome.

I have to tell you, the yeast starter has got to be the neatest thing I've ever seen, lol! As I kept adding the must a couple, then a few tablespoons at a time, The way yeast kept swirling around, and rising and sinking throughout the cup was fascinating to me. I think I really need to get a...

Thanks, Sara! That's why I'm making somewhere between 3.5 to 4 gallons. This is going to be in a 3gal better bottle after the primary, so, I want a top-off bottle going side by side with it for racking loss (something I didn't do on my first batch of Red). That's kind of what I did with the...

Wondering if I could solicit opinions on this, This is what I came up with. Could anyone suggest the amount (if any) for acid blend and Tannin? I have Lav EC1118 here, so that's what I'm going to use. Think a starter is necessary, or just activate and pour over must? 3½ gallon recipe: 2...

Thanks Very much for the replies. I guess what I should do is taste the juice itself, and see If I need to use any other juices or just use it the way it is. I've never tasted the 100% juice, just the cocktails. When I think up the concoction I want to go with, I'll post it up and see what...

I was wondering if someone could help me out. I couldn't find exactly what I was looking for via search. For my second wine batch, I wanted to make a 3Gal batch of Cranberry wine from store bought juice. I got 5 1Gallon jugs of Ocean Spray 100% Cranberry (which is actually Cranberry, Grape...

Racked the wine after the Eagles game Sunday night. Vacuum Degassed after racking and topping off. SG had been .098 for the past couple days. There was somewhere between 1/4 and 1/2in of tightly packed lees at the bottom of the carboy. The wine was starting to look a tiny bit clearer each day...