Recent content by MN_Winemaker

John, I'm glad to find this thread. I woke up the other night remenbering that I forgot something. I had just bottled 2 gals. of Alexanders Pinot Noir that I started in Sep-12. Bottled a few days ago and did not back sweeten or add any sorbate. SG was .995. Sounds like I should be OK and...

grapeman - fizzy is good description for how it was fermenting. thanks. I racked it off this morning and we will let it continue its process.

Thanks for response I used Lalvin 71B-1122 yeast and am using a 5 gal. bucket with loose fit lid & cloth covered airlock. Started out at about 66 degrees and after 2 days brought room temp to about 72. Sounds like I need to get it in secondary pretty quick so that I eliminate all the extra...

Steve - How did the dandelion wine turn out. Would you make again? My lilac looks and what I have sip tasted good. Planning on opening my first bottle this weekend. The new blossoms are starting and want to decide if I will do again.

I started a 2 gal. batch of Merlot 7 days ago. Using juice from Alexanders, added sugar, water, etc and a begining SG of 1.100 . All I ever saw were some small bubbles. Nothing to active at anytime. I measures SG today and it is .999 and I am amazed that it has gone down so quickly with so...

Nate - I was wondering the same thing about the green stem on the end of the flower blossom. Leave or discard? The recipe I was looking at called for 3 1/2 qts. I'm hoping those qts do not to be packed or else that would be a lot of picking!

I am thinking about trying this Lilac recipe and just unsure of when the recipe says 3 1/2 qts, is that loose in the jar or is it 3 1/2 packed qts? I am guessing it would be better to have more than less, but packed would make quite a difference. Thanks.

Brand new to making wine and have not bottled anything to this point. I bought a bag of 30 zork corks mainly based on the ease of use and thought I would look at other options after first go around.

I'm just getting started with making wine and always have lots of questions. You called it a champane mango. Is that because of the type of yeast you used or is it other reason. Sorry for the siloly questions. Thanks.

Since I did not add anything in primary and my Rhubarb batch is now in my secondary, do you think it is OK to add now? Should I take a half cup out of seconday and mix into that?

Thanks - I added about 1 1/2 cups more sugar and got it up to 1.08. Let the fermenting in primary continue. I hope I did not screw things up too bad.

I'm new to the forum and to making wine. I purchased a beginners kit from my local supply bus. and using recipe included. Using my fruit I had in freezer to use for this purpose. I started out with 5# Rhubarb, 2lb sugar, 1 campden, 1/2oz Precip Chalk, 1/2 tsp pectric enzyme - after 3 days...

Hi All of You, Bob is my name and just got into trying to make some wine. I have had some rhubarb in the freezer and decided to make that my first attempt. It just got into my primary today and have added the sugar & crushed camden tablet. Seems like brix might be high (25), but will check...