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Well I have been very busy for the past couple years but things are finally slowing down and I'm getting back into wine making. Problem is I remembered I had a few carboys I had let go for at least a year and all airlocks are completely dry on them (no surprise). I am sure at very least they...

I recently came across a Italian floor corker for 20 bucks and it is a little dirty to say the least. Rust on the bottom of the feet and the bottle base. I plan on disassembling brushing all the rust off cleaning the entire thing repainting and reassembling. My question is, when reassembling...

Well i finally tried making inverted sugar for the first time for my blueberry i just started. Trouble is my initial SG reading is really odd. I used 8lbs of sugar for a 5.5gal batch which by my calculations should raise the sg to about 1.065 but when i took my initial reading it only is...

Alright ill start with my one mango wine got stuck at 1.030 and after many attempts it wouldn't get going again, so my solution was to ferment down a high alcohol sugar wine to dry to blend with the mango and then add a f-pack. Heres my "recipe" size-1gal sugar- 7 cups (S.G-1.141) Yeast...

Small back story (ill post my recipe below) my mango wine got stuck and after a week was only down to 1.072 S.G and stayed there for 3 days. So i added 2.5 tsp more super ferment and pitched 1118 yeast. Well the next day there seemed to be foam across the top, i thought awesome it worked great...

Not exactly vineyard but i keep seeing recipes for gooseberry wine, and i believe i have wild gooseberrys growing in the woods behind my house, can anyone tell me for sure if they are or not from my picture? (im pretty sure they are)

I'm pretty new to making wine but the one i'm in the process of making right now just seems plain odd... It has a like a sour smell/taste and tastes very sweet even though its down to 1.005 S.G. its also quite potent (~16.5%abv) as the recipe i used made the starting S.G very high @ 1.130 So...

Just curious if anyone has ever used these to make wine, i always see the "no preservatives" on the can and picked up the mango one the other day thinking just maybe... So if anyone has made it before and has a recipe on hand i would appreciate it. If not i might try a few 1 gal batches of...

Well its time to bottle my first batch of wine ever :D I plan on bottling on different size and size bottles and was wondering how full to fill them. I will be using some normal 750ml bottles, some i believe to be 1500ml? looks to be about double the size, and i will be putting about a gallon...

All the recopies i read say "once the SG reaches ____ transfer to secondary" but none of them say what the initial SG aim is, and obviously differant fruit will make the initial SG at different levels. So with that i have a couple batches i made up (raspberry melomel, and orange wine) that...

I have been reading and it seems some people are using a mix of Red devil tsp/90 and oxy clean free as a cheaper replacement for pbw. I was going to try this myself, i picked up the oxy clean free and went to a few hardware stores for the red devil tsp/90 only to find none of them carry that...

Lol here's me probably over thinking things as usual so ill share my thoughts. Here's my thought process. 1.Wine fermenting does not like O2 2.When fermenting wine gets CO2 trapped in it that later needs removed (can be done with a vacuum) 3.the little "wine saver" vacuum...

Well I have been searching for hours now trying to find a nice list but i have been unsuccessful. My question is this- When gathering ingredients for wine making other than fresh fruit (aka frozen concentrates, bottles of cider etc) what ingredients should i watch out for, and what ones are...

Hi i'm new here and just figured as the typical protocol for forums is the introduction. I'm brad and just getting into wine making (and beer). I started with a "Mr Beer" kit and have since got into wine making. Basically i'm here mainly for research and ideas for what to make. So far my...