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http://delacasa.wordpress.com/2012/01/20/red-wine-cupcakes/

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I have a saskatoon berry, a mixed berry and an apple cider wine in secondary carboys aging. I have them in the kitchen cause I have no where else to go with them. Recently someone mentioned to me that I should have them in the dark. Is this true?

I am confused. I really don't remember much of science in school and the internet isn't helping. Is the ph meters you buy for aquariums usable for wine? I just purchased a pen ph meter and need to buy buffer solution. Found some on ebay that the shipping isn't outrageous but its for aquariums...

I think my apple cider wine has too much acid in it. It is at an SG on 0.994 today so I racked it from the primary to the secondary. I did an acid test on it. If I did it right it is sitting at 9.0%. So my questions are: 1: is this too much acid 2: if it is should I be concerned now or...

Found a great deal on Presidents Choice Apple Cider on Thursday night... 1/2 price - $2.50 a piece. They are 3 liter bottles, not filtered, no perservatives apple cider that only contain apples, spices and concentrated orange juice. I bought the last 5 they had. This equalled to just shy of 4...

Found this recipe. What do you think? I would use the frozen apples I have instead of juice Here it is: 4 lbs. Carmelized Sugar 1 lb. Granulated Sugar 1/2 C Brown Sugar 2 Tblsp. Ground Cinnamon 1/2 tsp. Nutmeg 7 tsp. Acid Blend 1 1/4 tsp. Tannin 2 1/2 tsp. Pectic Enzyme 2 Campden Tablets 5...

Do I really need to cool beer thats in a corney keg before I carbonate? What about wine? And I leave the co2 tank on it all the time?

http://www.sprinklebakes.com/2012/01/red-wine-lollipops.html Some of you (and soon me too) have been making candy into wine. Well this lady takes wine and makes into lollipops! Cool idea

I am interested in carbonating some skeeter pee that I just started. I googled it and now I am totally confused. There is a ton of different equipment out there. What is the basic stuff I need to start and how would I do it? Thanks in advance :)

Is there a calculator or formula out there to figure out how much sugar is needed to bring your starting SG to where you need it. Ei: if you have a starting SG of 1.035 and you want to bring it up to 1.090 how much sugar do you need?

I had a lot of odds and ends kicking around so after 2 days of research I put together this recipe. Mixed Fruit Wine 11 lbs frozen Raspberries with sugar 3 lbs frozen Apples 1 1/2 lbs frozen Strawberries 2 lbs frozen Saskatoon berries 8 cups Cranberry/Pomegranate Juice 2 1/2 gallons...

Started my wine dec 8 with an SG of 1.095 before pitching the yeast. Dec 20 siphoned into a carboy. SG was 1.0175. Dec 31 it was 1.008 and no activity seen. January 1 siphoned some off and added 1/4 cup sugar and heated slightly to dissolve the sugar. Added it to the wine and stirred. SG went to...

I see that you can make wine from store bought juice concentrates if they have no preservatives added. I am looking at the ingredients on my box of Minute Maid Five Alive and it doesn't say 'no preservatives' but it isn't listed in the ingredients either. Is there another word I should be...

I have been reading here and other places on how to proceed with adding yeast. Some say to rehydrate it in warm water. Others say to sprinkle it on top of your must. My question is if you sprinkle it on top do you stir shortly after?this is how the kit I did did it. They had me stir 10 minutes...

So I started my Saskatoon wine tonight. Recorded everything I used and what I did so if I have problems I can tell you all what I did. :)

I have noticed that lots of you make your wine in your basements. Is it warm enough down there for your yeast? Our Saskatchewan winters are quite cold and so our basements can be cool. To store finished wine this is ok but what about making the wine? Right now I leave mine sit in the kitchen but...

I started my paklab kit-Cabernet Sauvignon on November 20. I don't know what I was thinking but I added a full 23 liters of water and the grape juice concentrate instead of bringing it up to the 23 liters. I didn't realize it until I was transferring it to the Carboy on November 26. It didn't...

Would like to make a saskatoon berry wine. Any suggests or recipes would be appreciated.

Hello everyone I am pretty new to the wine making process. Made 2 batches of wine from kits and one from scratch (chokecherry). I have 1 batch of wine from a kit brewing right now. I stumbled upon your site by accident. I had lost my instructions to the batch that I am working on now and...