Recent content by HapaShawn

Everything is still available

Yes they are. Send a PM for a shipped quote please.

PA_Amateur, where are you located? I'll give you a shipped price and you can decide...

Hi John. I was getting my feet wet. If I do make wine again, it will be in Hungary!

I am selling all my equipment because I am moving. Everything must go! Let's make a deal. I made wine one season only. Located in Los Angeles. Will ship. Make me an offer. I would like to not part out the kit. Book comes with the kit. Wine making kit Fruit press All-in-one wine pump with...

Well that makes a lotta of sense. Thank you

Heyo It's been only weeks, maybe 6 since my vine has been sprouting and it's growing like weeds. I have a few questions since this was my first off season pruning. I have been living at this house with the vine and never pruned it back during winter until last winter. My goal is to maximize...

Well...I bottled the lot. I had an extra bottle that I gave an evening to which I assumed might not have made it through cold stabilization and I was right. It was very vinegary tasting. I did have plenty of alcohol however. Boy did it! I ended up bottling the other two 1 gal carboys. They...

Hey guys. Thanks for your input, but it's simpler than you think. Yes this is my first batch and without having watched others make wine, it's just not clicking. Too much time goes by between each step. You went too far back assuming I didn't do any of the other steps. I have done all of these...

This is all the same white (unknown type) wine from Hungarian grapes from my backyard and my fathers. I believe we actually have two types of grapes in there. They were all harvested last season and pressed together. The reason for the separate carboys is due to the total volume of wine. I...

My wine has been cold stabilizing now for 3 months. I just purchased the all in one wine pump and filter. My plan is to degas the three individual containers into one carboy, and then from the carboy to bottles.:ib Before bottling, I should check the pH again correct? Do I need to add anything...

If I win or not, I think I will own this....

Right I do not have a clue what type of grapes these are but they are Hungarian wine grapes. Mid to late August 2014: After pressing the juice in the first step, I used an winemakers acid test kit to read a pH of .5. The pH was adjusted to .67 by adding tartaric acid. This was confirmed by...

cintipam: My grapes were a mix of ripe and over ripe fruit. Do you think that the over ripe fruit contributed to this taste? I did adjust the pH after primary fermentation.

I've been in cold stabilization now for just about 2-3 months. The wine is very tart, so my acid level is off, right? I have to add tartaric acid to correct?