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Biggest challenge in making Apricot wine from my experience was body, acidity and clearing. It sounds like you are aware of these and have properly filled those gaps, so the only thing I could suggest is adding extra pec enzyme as Apricot can be hard to clear sometimes. Also I wouldn't go too...

Thanks for the input guys, I'll be splash racking over the weekend and hopefully saving 40 pounds of fruit work in the process.

Hello everyone, I started a 6G batch of Cherry wine last month using 3.5G of juice extracted from home grown Bing Cherries and 1 Gallon of Black Cherry organic juice with no preservatives combined with water and a couple of tea bags for mouth feel. Problem, when I transfered the wine to the...

Have to agree with Appleman here. The first time I made cider and crabapple wine, I used cotes de Blanc and the final acidity was unpleasant, so I added an fpac, which brought the final S.G. up to 1.01 and that managed to balance the acidity. Next time around, I used 71B and the difference...

Wow, in that case I would add water and would have used Lavlin 71B to consume some acid!

Did you mean 28 brix because a 24.5 brix will get you around a 14% alcohol finish?

I've oaked Concord, but left it in my barrel (5.2L) for only 3 weeks with great results. Of course, oak is to taste, but these two grapes can easily be over powered.

Steve, I've added tannin post fermentation many times with success. Just make sure you don't let it clump up if using it later and use it before you add a clarifier. Cheers!

Thanks guys, much appreciated!! First, when you have family with loads, and I mean loads of fresh fruit, you can't help but experiment a bit out of the box and possibly create something different and thats what I believe I did. I've tasted over probably 500 wines in my life and I was in...

Oh yes, I document everything lol!

Hello Everyone, I'm happy to report this experiment has rendered one of the best tasting wines I have made to date! I left the wine in my 20L american oak barrel for 3 months, then transfered the wine back into a carboy with French chips for another month and I have a wine that tastes Malbec...

Yeah looks like the foam just wants to keep coming, thanks for the good info Bob!

There's a good three to four inches of foam in there!

I just processed 35 pounds of sour cherries from my father in law's yard and pitched the Pasture Red yeast and I've never seen such heavy foaming 48 hours into fermentation! Anyone experience this before?

Hartm, My batch is in an oak barrel right now, will remain there for a couple of months and since then I have added a few sticks of cinnamon and its beginning to taste comperable to a 40 dollar bottle of meritage at my local winery, therefore I highly recommend experimenting with blending!

Wango, the kit taste is what a lot of folks describe as an off aftertaste of wine expert wine kits...if you search the forum, you'll see what some others describe it as...

Thanks guys, I plan on leaving the wine in the carboy for a month to make sure fermentation is complete, then I'll clarify and barrel it for atleast six to eight week. I'll taste it and may oak it further, but I plan to bottle it for probably a year, some for 2 years plus as I will have approx...

Update Everyone: I just got finished degassing my wine, which btw, took forever despite higher temps. The gas just kept coming, could hardly hit the drill before it all wanted to shoot out! I won't add SuperK till a few weeks down the line before it goes into a Medium+ toasted barrel...

Dido on the temps, as I never degas under 75 degrees and always have success above that range. Super Kleer will probably save your day. Here's what it did for my stubborn peach wine in just 48 hours:

Ive found that these barrels have a medium, medium + toast and impart oak very quickly. I wouldn't go smaller than 20L as they are prone to over oaking and leaks...