Search results

I just opened a bottle and there was no carbonation. So it must have been the bottle. When it broke it didn't shatter just big pieces. Let me tell you it sure scared the hell out of me. I'll certainle be more carefull bottling. Hey WVMJ, I made sure they are away from my husbands hunting gear.:)

No didn't back sweeten.

The was .092 3 weeks ago. It is a Vitners Reserve Pino Noir. I degassed with a drill and whip 2 weeks ago. I really didn't do anything different than any other wine I've done. The house temp wa around 70. I used 9X1 3/4 Aglica corks. I sanitized in warm water and put bottles on rack. The were...

I just got done bottling and was just about to sit down, when a bottle exploded. I used synthenic corks. The final gravity reading was .0092 so I know it was done. I didn't backsweetin either. It was a Pino Noir. I very carefully got the other bottles downstairs and haven't heard any bombs yet...

Thanks for the reply. I transferred to carboy. The sg is still the same. But the temp was a little low 68* so I'll warm it up some today and continue on with the next steps.

I started an Island Mist on 12/12 with a beginning sg of 1.056. It kinda took off real quick and when I took a reading on 1/15 it was 1.024. But then I took another one the next night and it was already at .998. So I put the lid on and put an airlock on to finish. Tonight I took a reading and it...

What a wonderful idea. A 6 gallon batch. I have 2 6 gallon carboys too. Thanks all.

I've been hearing some good reviews from you all and am thinking of getting a batch of Port Wine of some sort going. The thing is it seems they make 3 gallons. Can I use my 5 gallon carboy for this? Or is does it make a big difference.

Well I wanted to let you know how my wine is coming along. I bottled on 12/4/2011. We opened a bottle tonight to have with dinner. It was actually pretty clear. It had a good tast to it also. All in all I'm not dissapointed at all in the finished product. The recipe did say to let it sit 3...

Welcome! You have found a great board with a bunch of very noligable folks. Did I mention great sense of humor? I live in Maine myself and wish we had more local supply stores. You get hooked on winemaking very fast. Best of luck with your first batch.

I was rinsing a glass carboy awhile back and it slipped on the counter and all I saw was glass. I was very carefull turning the carboy to try and see how much it was broken. Well, very strangely I didn't see any of the carboy missing. Though this was pretty weird. Come to find out that when it...

Thanks for the reply Arnie. I waited and never got a response from anyone. I got your post after the fact. I went ahead and bottled it. I can still see some sediment in there though. Live and learn. I don't think I'll be giving any for xmas gifts this year though.

Beautiful. It will make nice Christmas gifts. But I'd have a hard time giving it up. :p

I started a red tomato wine on 9/19/11 and used the recipe from The Home Winemakers Companion. It finished with SG .094. I degassed and added Sparkloid on 11/12/11 and backsweeten with honey to SG 1.00. I just checked today and there is some settlement on the bottom. Should I rack again and let...

That looks awesome. I like the label too.

Barryjo that sounds like a wonderfull idea. I think I just might do that with this new batch I just started. I used a slurry from a Lambrusco wine. I think they would be a good match.

It's a great way to use all that zuchinni that comes on very quickly. I even make it and freeze in tin pans. Then all I have to do in pop it in the oven.

It cleared nicely and I bottled on 10/3/11. I must say it had a wonderfull tast to it. I haven't tried it yet. I only had the leftover from the bottling. I just started another batch today and will use a Burgandy slurry. I am going to use 2 bottles of Real Lemon and 2 cans of Strawberry Breeze...

Thanks for the input. It has 2 weeks to do it's thing on it's own. I'll let you know how I make out.

I added the sugar and 3 cans of Welch's Strawberry Breeze on 9/6 and my beautifull clear wine is now cloudy. Can anyone give me a rough time before it starts to clear some. I had already added Sorbet previous to adding Welch's. Am I looking at weeks or months? And do I have to add more Sparkloid...