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The bottleswere washed withmrtabisfste unfortunatfely ruining th e tasteof th e product

My wines tend to go too much dry and i don't understand the art of back sweeting as i always tend to go out with the dose even if i try to go 100 g of sugar at a time for the gal.... Please i meed assistance on this issue... I also found another mistake that i was doing with my wine when...

http://www.taylor-madeak.org/index.php/2008/02/29/how-to-make-sake-at-home-a-taylor-made-g

Thanks for all the support...

My first batch of strawberry wine

I used dried figs around 8kg ...

I just made a 6gal fig wine and cannot wait till it start fermenunt, come on levenin do your job!

I made several batches till now , all made following recepies i found on the net. but the most of them i have a common problem which is acidity... I have to say that i dont let them age so this could be the problem, but my question is... Is there any way to determine when the wine is ready to be...

Oh please not this subject anymore.... Cannot stand it anymore ... Check out on any wine making book and the first thing quoted is that it's prohibited to sell any ammount of wine .... About the original post i suppose that this was the link you've been loking for...

Used the juicer recently for the first time on plum till now look great and tastes fine...

You will end up with some thing, nothing near to wine, ... Why you dont try a cheap kit to begin with... Personally i never done one and still learning from my mistakes... But you know if you dont have a clue better to invest in something that at the end you can even try to enjoy.. At least...

If you think 80 is high come here in malta bloody small island this summer had 2 weeks 104 and 45 % humidity, and in my lab i have no control on temp ... Wine is still fine last batch i made it cleared out in about 3 weeks racked twice and is just fine till today...

You did not bulk age your wine? And did it finished all the fermenting stuff in 1 and half month

Qoute from wikipedia Potassium metabisulfite, K 2 S 2 O 5 , also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulfite and is chemically very similar to sodium...

Does the alcohol level effect the final taste of a wine, please quote your thoughts .... I know that it suppose not but usually i plan my wine to be 15 ABV but today i tasted some which were marked to be 9.5 and were completely different from mine....

Rocket fuel carob wine or somthing......

IMO in filtering some of the flavours will got lost in the process, the best way i found for the wine to clear out is the time and patience method :)

Imo, it could be, but if the batch is recently made could be that co2 is still being produced in large quantities and the wine is still safe, ... Is the color that bugs me, my strawberry wine , lets say it like this, it had a wonderful red color when i racked it in my 5 gal carboy a month...

Passing them through a cloth might be a little too much as you may end up loosing some of those delicious flavors .... Suggest that you strain it through those fine strainers, those that we use for icing sugar or flour those have a realy fine mesh ... And then let the gravity do the rest of the...

Had anyone tried almond wine, mine came realy bitter nothing like amaretto ... Is this normal or i did something wrong....