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Leave it even if i topped it off with the h2o sugar mix? And Julie, if i make another f-pac of kiwi in the primary stage i treat it the same? then combine in secondary??? I am so relieved i didnt ruin this one yet :} I am using a triple scale beer hydrometer ...should i get something else?

my recipe did not call for stabilizing ......how do i correct this or is it no good? and yes i have taken a Hyd. reading. it is at .990.

Started 8/4/12 Recipe: 3-4 # Kiwi 2 1/4 # sugar 7 1/2 pints water 1 tsp acid blend 1 tsp yeast nutrient 1/2 tsp pectin enzyme 1/8 tsp tannin 1 pkg active Yeast Mix sugar in water bring to boil. Peal and chop fruit put in strain bag. Crush fruit in bag with hands tie and add acid blend...

All of my recipes are calling for Anti Oxidant ....don't have availability to these in Upper Michigan. Is there anyway around this or another recipe?????:slp

You can email me at [email protected] or i will check back on my tread. Goin Berry pickin this morning. Hope to be successful!

What are you calling K-meta Julie? Is that the same as using oranges and limes?? Do you think this batch is bad???

I picked the 12 c. dandelions,added( boiled) in water,covered with cheese cloth & set for 2 days, stirring 2 times a day. After this time i put flower's and water in pot and brought to a low boil thus added 2 lbs sugar and the peels without white pith of 2 lemons and 1 orange. allowed to cool...

Awesome dandelion discription is on Jack Kellers Website He shows a step by step procedure. and it is so easy.

I am still working on the Dandelion wine..... Can anyone tell me if there is something going on with my batch. I have it in the final stage before bottling. It is still bubbling (small bubbles). I have checked my S.G and it is reading 1/2 % ready to bottle. I'm unsure if i should wait for...

RE: yellow of dandelion I found a recipe online that showed the photo of dandelion wine and it had the base of the yellow in it. Is this right or wrong?

I just read a forum in another area and they are saying to use the full package of the yeast. I did on my previous batch of strawberry wine. Guess i will do the same on this and learn from my mistakes. ????What you think???

Can anyone tell me ....on the back of the Red star wine yeast it states it makes up to 5 gallons of wine. So am i suppose to use the whole package in the 1 gallon batch:slp? or do i only add enough to start the fermentation????

when you pick your flowers do you just use the yellow of the flower? or are you using the top yellow and the green that attaches it??

Thanks all. I am trying the dandelion recipe from Jack Keller. This one doesnt have the Anti oxidant powder. It in place used lemons and oranges. I think i feel safer using this one.

I have no what kmeta is? (Not to be ignorant but i'm a greenhorn at winemaking,).

My recipe that i am using for dandelion wine is asking for an 1/2 tsp anti-oxidant powder per gallon before bottling. I am unable to find this at our local wine making supply store....is there another name or substitute for this?????

I am in the process of Strawberry wine. So far it is in the primary , must has all ingredients except yeast. SG was at 1.080. I guess next step is to .... read the book?????

Purchased a gal kit. Received some yeast nutrient and energizer tabs along with Campden tabs & pectin enzyme from a friend who no longer makes wine. Are these items still okay to use? :?