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Pressed out 100lbs of Carlos today. Once I got everything mixed in, I calibrated my PH meter. It is a cheap one so really don't know how good it is. My PH is 3.30. Is that off enough to try and raise it to around 3.5? Plan on adding the yeast tomorrow night.

I bottle my Nobel on Saturday and had about 1/2 a bottle left. I put it in the fridge. My wife had it for dinner tonight and there are little specs stuck to the side of the bottle. I know it wasn't settlement because I filtered it twice in the process before bottling. What am I missing?

Had this season's Noble/Carlos frozen for about 4 weeks. Wife was complaining about no freezer space (imagine that). So, I decided to start the Nobles. Had 69 lbs. Split them into 2 5 gallon batches. Here are the ingredients. 69lbs Noble muscadines Initial PH was ~3.25 Acid was ~.5% Increase...

Finished picking my muscadines this afternoon. Ended up with 87 lbs of carlos and 34 lbs of nobles. They are in the freezer for their 2 week nap before doing their thang. My question is on a f pack. How do you calculate how many lbs to hold out for one?

I have made several batches of wine over the last couple of years. My wife has said on a couple occasions that the wine gave her a headache. I don't know if she was talking about the wine or me.... ;) Are there certain wrong steps that would cause you to get a headache? And before the comedians...

Starting my first blackberry. PH 3.45 1/4 tsp k meta 5 tsp yeast nutrient 2 tsp yeast energizer s.g. 1.085 Plan on throwing in 71b tomorrow night. Add some bentonite on 3rd day. Later down the road add 3oz medium french oak. Any suggestions or wise guidance welcomed.

Now that is the question....... Got to get my blackberries out of the deep freeze to make room for the dimes. Do you guys mash up you blackberries in the fermenter or juice them with a juicer? Looks like it would clear better if you didn't put the pulp in the fermenter.

Starting my last batch of Muscadines from last year. This batch is Nobles. I ordered a PH meter and titration kit to try to get a little more detail this go round. My PH is 2.64 and my acid level is .55. Do I need to add more acid or is this ok? First time checking the PH and acid on my must...

Cleaning out the deep freeze since new dimes are right around the corner. Here is my Carlos I bottled today. Had to learn my new plate filter and Buon Vino automatic bottler using the pump I got from Wade. But once I got it figured out, it went like clock work. Anyway, next is the Nobels. Then...

Since Mother Nature has decided to throw us in the South a curveball (January temps last 3 days), I have decided to start cleaning out the deep freeze and getting ready for the new growing season. I thawed 64lbs of Carlos and pressed out. Ended up with 4 gal of juice. Just wondering if I should...

Starting my first batch of Nobels tonight. 32lbs Nobels that have been froze for 3-4 weeks. 1/4 tsp wine tannin 1/4 tsp K-Meta 5 tsp yeast nutrient 5 campden tablets S.G. ~1.085 This made a little over 5 gal of must. I'm gonna put the yeast to it tomorrow night. Also spent the afternoon...

My Reliance grapes are really ripe. Didn't get a big crop because this is the first year for them. I believe I have enough for a gallon or two of wine. Anybody have a good recipe for them?

Well, it was a beautiful day here in the South and it just so happens I got my shipment from Ison's yesterday. Today I set out 2 Carlos, 2 Nobles, 2 Fantasia Nectarines, 2 Santa Rosa Plums and 2 Granny Smith apples. As I was sitting in the wheelbarrel soaking up the sun, I was reading the...

Well. I finally talked my ole' lady into letting me turn our spare room into my wine making area. I have read several of your posts where you have created your own areas. I am looking for what you like about what you did and what you would have done differently. I'm in no hurry to start this...

Well, the wife has drunk all the wine so I am back to making more. My question is will too much k-meta keep your yeast from doing it's thing? I remember adding 4 camden tablets to the 4 gal of water but I think I also put some k-meta in it as well by mistake. Thanks

I have 5 gal of pee to bottle and I have several of the 375 ml bottles. Has anyone ever used corks instead of caps? I don't have any caps.

1. I got 3 gal of peach ready to be backsweetened. I bought two cans of peaches in heavy syrup to use as a F-Pack. 2. Also got 3 gal of boysenberry about ready for backsweetening and I bought some Welch's 100% concord grape juice to use for the F-Pack. My question is "How would you...

I added some sparkolloid to my 3 gallon of peach and 1 gallon of Muscadine. They cleared very nicely. But when I tasted them today, the taste has changed for the worse. Did I do something wrong or is this normal. It was about 2 weeks ago when I added the sparkolloid.

Cross your fingers. I have my first batch of pee going with my Boysenberry slurry. We shall see how it works out. I remember reading in someone's thread that if you wanted to give your pee more flavor don't put in the 3rd bottle of lemon juice and then add your fruit juice. Can't remember...

I have 3 gallon of Boysenberry in the primary and I am going to try some skeeter pee from the slurry. I have ordered the stuff from Midwest but I don't know if it will arrive in time before my primary is ready to rack to secondary(don't want to let it ferment past 1.00 in primary). So my...