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I took a peek and noticed that the wines are super clear now and so tempting to drink. I suppose here in another week or so I will rack these again and prepare to bottle a little sooner than I thought. I need a camera to show you all:sm

I have racked this baby and took another S.G. reading and it read 0.990. When I was taking measurements I noticed that my hydrometer was sticking to the side of the cylinder. I need to be careful in the future and pay attention to that, reason being I was looking at my recipe and I'll bet my...

They are white oaks actually but I understand to little about wine making and wood and how to age it so I'm going to stay away from wood chips for now.

Well darnit...and my truck won't start this morning:rn

I have a 5gal batch that I am about to rack either tonight or tomorrow. I have wanted to rack this batch over some wood chips. I have some oak trees growing in the backyard but I love the smell of hickory so much. Has anyone tried hickory or is there something about hickory that would make me...

I've heard sometimes back sweetening can bring out flavors. I would try to find some pear juice and back sweeten using just pear juice until I was satisfied with the taste. Baby food, it just doesn't sound like that would work well for you being that you need to flavor 5gal. Thats my take...

yep I totally mistyped that, there arn't any cherries in this recipe, cranberries there are but not really a whole lot. I just checked the S.G. and 1.000 almost on the dot at 70F(Nice call Wade). My starting S.G. was 1.080 at 67F. I need to find the calculator on here and put pencil to paper...

I like to go to my local store and buy empty 5gal culligan or ozark bottles off of them and use those as carboys. But I'm cheap:dg

All of my wines so far have heads on them while fermenting...I think it's ok

winomaker, I too am new and started a batch(5gal) with a starting S.G. of 1.080 @ 67F and am on day 10. I hope yours comes out great. Don't worry about the smell, I've smelled some funky wines out of fermentation that friends or family have done but a year later they were simply awesome:mny

This is my second round of wine making but I now have a 5gal carboy and tools/instruments. The ingredients of this wine did call for a fair amount of cranberries and I did learn from Wade that cranberries and blueberries can hold back fermintation. So I got some yeast nutrient from the store...

lol me too, I just started a 5gal batch and am regretting it because it ends up being in the way a lot

I am still new to this but from what I've gathered from friends and family that do this and from people on this forum is you should probably let it age for a year or two. Whether or not you want to back sweeten is completely up to your taste so no one can really tell you yes or no on that but...

I know there are wines or brandy in some country that intentionally have some sort of larva in it for the flavors. Maggot cheese on the other hand is something I simply will not ever try, and I eat hog head cheese, pigs feet, cow tongue(langua)...Hope your wine turns out well.

I am relieved...I have been reading and people recommend holding off on dropping campden tablets until the initial fermentation has completed so I believe I will as well, how do yall feel about dropping a campden tablet at this stage? I have also read that people drop a little sulfite in their...

I wanted to give a short update: Racked wine is continuing to clear and look better and better. I have basically stored them in a cabinet where I can forget about them for another moth or two.

I'm sorry I didn't understand what you were trying to say but whatever you're talking about sounds tasty!

I am wondering if this has happened to anyone before and if so what they did...I started a 5 gal batch about a week ago and left on a vacation shortly after fermentation started. I was a bit worried about the wine because when I was putting the recipe together I miscalculated measurements a tad...

Was that a prank, I'm kinda confused..Well, I know I use all natural yeast...all yeasts are natural and there are a lot. From my understanding of things, yeast is used to speed up the process, that is about it...I mean you guys are doing it the way its been done for 1000s of years, the...

Hi doc. I think I might have read that lemons and limes should be avoided in most wines, at least during fermentation or something like that, I don't know, I'm still a newb. I am making a 5gal batch next week that will contain plum but of course 2/3 of the recipe is grape. I am interested in...