Recent content by ny3299

Yes, I meant Sorbate - must be a victim of auto-correct...:-)

Great responses and advice - thank you!

I have a batch of bottled Blackberry wine that did not clear properly. I know it won't clear in the bottle. I would also like to sweeten it a little. I was thinking of siphoning carefully back into a carboy, treating with Sorbate and sweetening, let settle and then rebottle when clear. Is...

Thanks very much - I am convinced to make the entire batch and just buy the extra items I am in need of for larger batches. Like I mentioned, I mostly do 1-gallon batches from fresh fruit so I was trying to save the extra equipment needed for 5-6 gallon batches, but it doesn't appear I would...

I have a one-gallon wine equipment kit (which is what I want since I don't want to make 30 bottles at a time). I am generally a fruit wine maker, but I have made the one-gallon batches of Winexpert World Vineyard with success. I am interested in better quality kits, like what comes in the...

Thank you. If I use blackberry brandy, can I just add it now during the secondary fermentation? Do I add it full strength?

Gents - thanks very much for the input. I am not certain I will find blackberry juice or concentrate, but I was hoping Whole Food would have it. If I can't find it, I will go with displacing with marbles. Just ordered 5 pounds of clear glass marbles. Thanks again for all of the help - you...

Thanks very much - I think topping with concentrate is what I will do unless Turock thinks there is an issue with it. Also, I know this is probably dumb, but why concentrated juice instead of not-from-concentrate juice?

I am in the midst of a blackberry wine fermentation. It's a one gallon batch, however, the first racking into secondary fermentation shows about 2 1/2 cups of headroom in the 1 gallon carboy. It's not an issue now that it's still fermenting, however, when fermentation is completed I am going to...

Topping off a fruit wine I am in the midst of a blackberry wine fermentation. It's a one gallon batch, however, the first racking into secondary fermentation shows about 2 1/2 cups of headroom in the 1 gallon carboy. It's not an issue now that it's still fermenting, however, when fermentation...

Thanks very much!!

Also, why would the wine overflow at first racking with a higher SG - just so I understand.

What does MLF mean?

I have two questions please: In wine kit instructions, after degassing the wine, it called for a placement of a SOLID stopper on the carboy and to let wine sit and clear for a period of time. I was curious why they want a solid stopper at that point instead of continued use of an airlock to...