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Hi Folks, I added 3 liter bottles of Marco Polo Raspberry syrup to a 6 gallon carboy of Rhubarb Raspberry Wine. The wine was clear and had been bulk aging for 20 months. Following this I added a clearing agent and got a ~3/4-1" layer of sediment. On sampling the wine after clearing it seemed...

Hello Folks, I am looking to get a Raspberry Syrup to help finish a wine. A member on here recommends the brand "Marco Polo" but I cannot find it in Canada. I would really appreciate other notable brands. I am pretty sure that "Da Vinci", Monin, and Torani are all available here but I...

hello Folks, I started a Rhubarb Raspberry wine back in April. I racked it today (3rd time) and though I really liked the initial taste the after taste though not bad was rather unimpressive. I am wondering if their is anything that I could add at this stage to spruce up the taste at the end...

Hello folks, I am making my first batch of crabapple wine. My brother tells me it is a difficult wine to make. Can anyone tell me if there are precautions I can take to ensure changes of success? I am using a Jack Keller recipe. Can I reuse the crapapples to make a second wine...

Hello folks, I made 3 gallons cherry wine from recipe number 3 found at JackKeller*com. See below. Cherry Wine [Dry] (3) 8 lbs morello cherries 2-1/2 lbs sugar 1/2 tsp tannin 1 tsp pectic enzyme 7-1/4 pts water 1 tsp yeast nutrient Port wine yeast...

My first post. I am making 3 galloons of mango wine according to a recipe I found on Jack Keller dot com. My concern is that the recipe requests that I leave the fruit and nylon straining bag in the primary pail for 10 days. I am concerned about this time frame. I am afraid it is too long...