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not a problem, knowledge is good. i haven't kept up on any developments in winemaking, so if someone has figured out how to stop a fermentation it could have some use. i've made a few more palatable wines, had more failures, but it's all learning.

yes, corks are a pain when you do not have a cork screw. yes welch's bottles. the are green with almost full length wrappers. the gentlemen here abouts merely crush their grapes and leave them to the open air. some may cover with cheese cloth. are screw caps an acceptable way of sealing wine in...

sorry, are you guys talking about the bottles that have a cork and screw cap or just screw cap? my family got a case of welch's sparkling grape juice with screw on caps. i rinse them in hot water and use. my first in these bottles was not done, so i would release the gas every so often. every...

n-p-k... so, to hasten the evolution, add double or triple the yeast? if so more headspace will be needed, and the airlock or whatever that utilizes a tube coming from the fermentation vessel to a bucket of water will likely need to be used. correct? since i am new to this, why does wine...

doesn't adding the 2 p's stop fermentation? i did read about using less tolerant yeasts to get a certain ac. question on back sweetening: do you dissolve the sugar in a bit of water or wine? or pour it straight in? my experience with sugar is that it doesn't readily dissolve at room temp.

thanks. don't you stop a port? i think that's the one i read about. and if you only want so much abv, don't you stop it where you want it? nevermind, i was just reading some older posts. btw, my yeast is not dead, i cracked the cap on one of mine, and it blew out air.

ok, so if i don't want a wine that tastes like wine, but more like juice with a decent alchohol content, what way do i go? do i buy vodka and mix it with juice? btw, i'm aware of re-introducing yeast to the mix to bring up the alchohol, but will this make things better or worse? also, i'd like...

close enough to room temp, so i poured off a little. regular wines, to me are like beer. in that they taste awful until i've had a few. since heating and sweetening with a half cup of sugar, the bitterness is gone, though it has a slightly watered down taste, i dare say that the bitterness being...

i agree, i need to be more patient. i agree, i read that by overheating the mix, it could loose flavor. joea, if you refer to the lack of expense of campden tabs, yes, i agree they are cheap enough. my problem is acquiring some. as to half assing it, if i can make a wine that tastes good to me...

ok so i got tired of waiting for some alchohol, so i used a straw as a wine thief, and tried a bit of peach medley. it tasted like a regular store bought wine, so i figured it was ready. since i jumped into this, i knew i wanted a sweet to semi-sweet wine, but had nothing more than: juice, yeast...

i was to be leaving for work within the hour, and gone for up to a week. it was far better that i removed a then questionable substance, wasn't it?

wade, i had to go out of town for work. i did not want a mold infestation (if that was the case) when i came back. i now know that it is only a slight issue, and will transfer from now on. what of the siphon idea? i figure it will be a great idea if i keep it at least an 1'' from the bottom.

thanks guys and gals. i figured i had maybe $5 invested in that, had to go out of town to work so i dumped it. for future reference though, would a virgin/wine only siphon bulb be a better idea on getting the must out of a potentially contaminated carboy? my first attempt still hasn't cleared...

hi, i was trying to make a second wine, when i discovered mold. i am using the method in which you add bread yeast to juice, and cover with cap/balloon/cloth. do i toss, remove mold and transfer to clean sterile vessel? thanks in advance. here's some pics