Recent content by wineista

I want to say it took about 2 weeks for the foam to calm down.... it was awhile sg was almost to 1.00 before i transferred into secondary.

I do not recall the exact time it took for the foaming to decrease, but I want to say it was about 2 weeks. I pushed the cap down at least 2 times a day while this was happening. The wine turned out great, but it was such a hassle I am not sure if I would make it again. Hope this helps!

Mine did the same thing.... It bubbled out of the air lock multiple times in the carboy so I ended up back in the primary fermenter until the foaming slowed. I read about something you can add just because of this and can't recall what it was?

If you do try this wine, I would use less baby food... I ended up with a ton of lees and not much wine. Other than that it turned out well!

Thanks! I might have to try that.... maybe next I will do a cran-grape.... sounds delish!

Well, turns out I could not find boxes of choc covered cherries yet. Im sure they will appear closer to the holidays. For now I used 2 bags of hersheys milk choc chips and 2 bags of hersheys dark choc chips. I also added 3-10 oz cans of maraschino cherries and 4- 14.5 oz cans of canned cherries...

I have limited space to work with. The 2 gallon buckets and 1 gallon jugs are the only thing that will fit in my pantry area. My husband and I are travel nurses and we live in an RV so not much space to work with :/ I would love to try some 6 gallon batches once we are done traveling... but that...

Anyone know of where I can get a 1 gallon wine kit? :a1 Ive been making my own 1 gallon recipes, but would like to try a wine kit. Thanks!

I found this recipe for chocolate covered cherry wine on the internet somewhere... maybe even this site... but I thought it would be good to make it into a port. I haven't tried a port yet, and from what Ive read I just need to stop fermentation with the addition of brandy or ever clear? When...

RE: I am also very new to making wine, so I just make it up as I go along after doing some research online and figure I will learn by trial and error. This is what I have done so far: 1 gallon recipe: 10- 8oz containers of baby food (80 oz total) <I used "tropical" which is guava...

So I am still a newbie when in comes to wine making, but thought that this would be a great idea. People use fruit puree, which is exactly what baby food is with out additives. I priced fruit puree (49 oz about $20) versus baby food (62 oz about $5) and decided to go for it! I used Gerber...