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I know what you are talking about. My first batch of apple resulted in the police responding to my girlfriends home early one morning...She heard noises and thought it was a burglar, so she called the sherrif's office...When they entered her home they discovered the noise was one of the bottles...

Ok...so the apple is salvagable, no? Now, how much to use of this k-meta per gallon? Why is this refermentation or maloactic thing happening only with the apple must? Bewildering for sure but this is what keeps it interesting for sure. Z

Potassium Metabisulfite? Is this it? Z

Gentlemen, where do I find this k-meta? I looked for it in the on-line catalog and found nothing. What is the chemical? Z

This tastes really bad...really, really bad! Like before I back swetened. Z

No I did not appleman. I will try that if you think it would help. Z

I am attempting my second batch of apple juice wine and after I back sweetened it has refermented. I added potassium sorbate ( 1tbs per gallon) and it has still refermented. Should I increase the sorbate when I "re-back sweeten?). Any suggestions would be apprecisted. Michael

Thank you for your reply wade. I agree. I actually plan to use it for backsweetening (mixing or blending ingredients) and bottleing. Z

Has anyone had any experience with theseplastic vessels? Thanking you in advance. Michael

You guys are AWESOME....

WADE...Tell us more about the raisins and cinnamon sticks...Will you share that recipe please? Z

Tell us more about the raisins and cinnamon sticks...Will you share that recipe please? Z

Wade, thank you for the quick response...I do not have a specific recipe but am researching.I plan to add cinnamon when racked to the secondary..So you are saying yes..I do realize that during fermintation even the juice (or water if used) will become cloudy...but will eventually clear.....so...

I want to make apple wine and am contiplating using apple cider from an area orchard...(no preservatives etc)...My question is; will the cider eventually clear because it is very cloudy on the shelf or should I just use apple juice because it is already clear. (the only preservative in the juice...

how do you combat the little friggin' tings? Any help would be greatly appreciated over here!!! Z

Not sure Scotty due to the fact it is my first go around. I plan to sweeten in moderation and test often. My girlfriend and I like our wines a little on the sweet side but not too sweet...So I will sweeten and test....

I am making a Riesling wine and fermented to dry. I am going to back sweeten and have a few option for sure. as a newbie to wine making,I am uncertain of which method to use. Wine conditioner? Granular sugar? Corn syrup? Niagara Concentrate? I am leaning toward the niagara concentrate but would...

AWESOME!

Very Cool Brian... Can you tell us what "software" and or what label manufacturer (ex. avery) you are or are planning to use? Thank you.. MichaelEdited by: MichaelZ

Wow....and that's the "bottom line".