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I have 2 five gallon batches of Cayuga juice that looks almost identical to yours. Mine has been sitting on the lees for about 10 weeks before racking it to a carboy. It has been tightly sealed in a primary fermenting bucket. Any ideas on how to lighten it up?

No surprise to most of you!--right??!! So as a reminder....... I bought 4 three lb. bags of frozen triple berry fruit today. Got home, set it on the kitchen counter on a large towel to absorb any moisture as it thawed. Watched the Colts put the hurt on the Texans and then had a few glasses...

Just finished plowing our 400' lane. We had about 4-5" on top of 6" that we got Wednesday. I am loving it!! Especially since I am off work until Jan. 2nd!

I've never had a problem, so it works for me.

Water softened with a salt type softener can impart some unusual tastes especially due to the high sodium content. I would suggest a water analysis from a reputable lab. After reading lots of information on labs, I sent one to Ward Labs. The report was quickly emailed to me and the results...

We love the snow. Sitting by the fire sipping a glass of home made wine watching the birds on the feeders with a beautiful snow back ground is about as good as it gets.

When using frozen concentrate juice, how much do you typically add to a 6 gallon batch?

What is the Triple Sec.?

Rob---What a nice filler! Any videos of it in action yet? :br

Welcome from one Hoosier to another! Where are you now living? Thanks for your service and I hope you will really enjoy becoming a new vintner. My basement has an average ambient temp of 65-70F. In late winter it can dip to the lower 60's which is not real conducive for a healthy...

That's the one!!!! Search has always been my friend, but apparently I wasn't using the correct nomenclature. But I knew that I can always depend on you veteran vintners! Thanks again! :db

I saw a video where a guy is bottling wine using a vacuum pump. He has a homemade bottle holder that uses a device that pivots on top to easily remove the stopper with the vacuum lines. I have searched high & low and can not find the video! I thought it was on YouTube, but so far I can not...

We have used the Chardonnay, Riesling, Blush and Moscato. We have been very pleased with them and are great to practice tweaking with increasing ABV and back sweetening. My wife likes the Moscato back sweetened with 2 cups of Splenda. I like it because she likes helping to make it AND drink...

Cayuga is one fine grape!

I have performed this process on about 3 batches. I waited for about a month before bottling and the Moscato kits have been very clear. I added the sugar and stirred in good with my degassing whip with my drill. It appeared to work well, but I still had some sediment in the carboy. In your...

I have added granular sugar to a few of my kits to back sweeten. Stirred it in real good and it seems to work OK. Is there a reason to heat the sugar first?

We just bought an Italian floor corker and WOW!!!!!! What a difference it made in our bottling process. My wife is now looking forward to our next batch. Before, we used the double handle hand corker and it was a pain to use. It was difficult to drink wine while bottling if you know what I...

That is genius Wade! I am ready to call it anything but a failure!!!! :)

Thanks for the fast responses. I used the Lalvin EC-1118 which is highly advertised to do the job up to 18%. The fermentation is still going strong as the SG is continually dropping. I probably will just ride it out & rack it when the SG is less than 1.00. It is only 3 gallons, so it will...

I am working on my first batch of fruit wine. My wife really likes the sweet wines, so when I added my sugar, I added more than the recipe called for. My starting SG was 1.118. All has been going well, fermentation in progress, SG dropping and is now 1.022 which is right at 12.5% ABV...