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just finished our first run at growing fruit in the bottle. after heavy winds this year, we have one apple and one pear. they are still on the tree and ready for picking. I need to wash fruit and bottle with k-meta im sure, but what needs to be added to preserve for years to come without...

ive done several carboys of wine from kits, concentrates and fresh juice. i still learn something each time, so im no expert. id like to try a beer next. my wife likes a pilsner beer like miller.(happy woman equals less static when you spend to much on wine supplies). any sugestions on a kit to...

we made a stawberry wine this summer. when the sg was 1.020 i racked into secondary. the airlock looked like a piston going up and down at first. when it slowed i checked the gravity at 1.010. the taste was incredible. i let this ferment to dry, and had to backsweeten and still never got the...

a friend of mine had a bourbon kit where you put 1.75l of a white sour mash whiskey in a small charred oak barrel. after it sat for a six months, we opened it and took a taste. i got the idea to refill the little barrel with an apple wine i got going. then let that age for a few months. any...

we bottled 123 bottles one day last month, and just got around to labeling tonight. i let the wine stand up for a week to insure there was no blowouts, then put it on its side in the rack. i noticed that some of the corks are starting to ooz out wine. i used the #8 cork, agglomerate, 1.75 long...

sorry it took so long to get back on this. i tested the acid level in the wine and it is .9%.fermentation is near complete, so is there any way to lower the acid level at this point. the beginning sg was 1.105. the sg now is .992. it has been racked once into the seconday, and a few bubbles...

my sister found some old canned pure grape juice that granny made years ago. it was never turned into jelly as she intended. its still sealed, and about 5 years old. can we turn this into wine?

im unclear on the backsweetening process. do i ferment till dry, then stabalize with k-meta and k-sorbate, then back sweeten to taste, then filter? or filter first? what is the proper order? also, i still need some help on the grapefruit acid level question. thanks in advance.

i started a batch of grapfruit wine a couple days ago. ive read alot about acid levels in fruit wine. ive got an acid testing kit that ive yet to need, but i think there would be a lot of acid in this wine. what level should it be? is there a list somewhere of different fruits or are they all...

when i made my first wine last year, the air lock bubbled for a week or so after the first racking. at this time, i thought sterilizing meant using some boiling water. then i found this site and watched a few of georges videos. ive learnded a lot so far. this 1st wine is very good and most like...

im doing a strawberry experimental wine. 2 1/2 gal. im gonna try some different things to get the recipie just right. plan on making 24 gal when the strawberrys are ready in june. has anyone ever used the flavor addatives they sell here? right now the wine is in the final clarifing stage. ive...

when i made a batch of pear last year, i racked from a 6 gal to a 5 gal, and put the rest in a 1 gal. the 1 gal cleared in half the time. i thought mabey i got more sediment in the big carboy. i recently racked a batch of strawberry in two 1 gal carboys, and the rest in a 1/2 gal. its only been...

things are progressing well. the aroma in the basement is awsome. our strawberry experimental recipie will be done in a week or so, so ill post how that went. ill also post some pics of the 4 kits when there in the carboys. thanks again for all the help and replies, ashley

we started 2 wild berry zin kits and 2 green apple resling today. made only a slight mess when stirring. was wondering why the packet "a bentonite" was different for the kits. 24 gallons at a time is awsome. cant wait till its in the carboy.

i made some pear wine with a finished abv of 11.3. in some of this wine we added pear flavored vodka to increase the abv and create a light brandy for an after dinner drink. the vodka added was 80 proof. we added 2, 3, and 4 oz to bottles and filled with the wine. the bottles hold 750 ml. what...

we are planning on planting a couple varieties of grapes this spring. we bought some at lowes that are a red suffolk. are these ok. can wine be made from any grape? what is another good kind to plant? im thinking mabey something white? any suggestions needed and appreciated. thanks in advance.

im making a label for a friend of mine. both of us are new to wine, so here goes stupid question of the day. his wine is a semi sweet pear. to us this sounds kinda generic. is there another wine term for semi sweet?

i just got done bottling my second and third batch of wine. the first two were a dry pear and the third was a summer breeze wild berry zinfindel. i tasted a hint of k-meta in the first pear, so i rechecked the recipie and done another.it tastes the same like its got something wrong in it. its...

i watched one of geoges videos last night and it said to add 1/4 tbsp k-meta before bottling. is this for all wines, or just that paticular kit? im getting ready to bottle a pear and ive added k-meta earlier, and im getting ready to bottle a summer breeze kit, and the k-meta was also added...

we have a 1/2 acre of strawberrys planted for june harvest. i cant hardly wait to start some strawberry wine variations with that. id like to start now with some storebought berrys and make some 1 gallon batches to get things down pat before i go after 6 gallons at a time. im open to any...