I am looking for some catawba juice. Does anyone know where I can order from? My wife loves this wine. So you know what that means. I am expected to make it for her drinking pleasure. I have not found a kit for this variety so the next step is juice. Thanks
Here is my problem. I squoze out 15 lbs of blueberries that were frozen for 1 week. By the time I could get it all pressed out the pretty purple juice had turned ugly brown. What happened and how can I fix this? I have made other kinds of fruit wines with no browning why now?
Just started a gallon of blackberry to have something to do.
5 lbs frozen blackberries
2 lbs sugar
7 pints water
1 campden
1/2 tsp enzyme
1/2 tsp energizer
1 tsp nutrient
I am going to try 71b1122. I will pitch it tommorrow.
I started a lemon wine 4 days ago. My question is what should the acid content be at for the yeast to ferment? I have a stuck fermentation and I am looking for the reason. The only thing I can think of is the acid level. I am going to check it tonight.
My strwberry wine has been racked over, completed fermenting, and cleared quite nice on its own. When can I add a fining agent, sorbate and backsweetin? Do I add all this at one time?
I started the orange mead up this morning.It looks very nice with the oranges sitting on top. I couldnt get a sg reading on it though. The question is how thick will it be when it is done? When do I rack off of the fruit?
Could someone give me a recipe for a 1 gal batch of mead? I would really like to try this, It looks very good. Peferrably one with the oranges. I would like for it to be ready for christmas if possible. Thanks everybody.