Search results

I have never used a filtering pump to transfer or clear wines up to this point. I was just wondering how many wine makers use a filtering pump? So far I have not had a need for one. Love to hear your comments. If I can make a better product I don't mind investing in a pump.

Has anyone on this board used Smuckers Syrup in sweetening and adding flavor to wine such as blackberry or strawberry? I noticed on the ingredients they have pectin added. It is mostly corn syrup with flavor.

So far, I have read on this website that aging the wine can take care of several problems: 1. You don't have to sweeten as much if you age the wine 2. improves taste 3. wine naturally degasses itself in about a year 4. High acid levels are reduced by aging in cold temp. What other wine...

I have 5 gal of strawberry wine that I am planning to bottle in the near future. I am thinking that I want to keep the strawberry a little on the dry side and maybe only faintly sweet. I have a lot of strawberry flavor since I made it with pure strawberry juice (very little water). I think my...

I noticed in the frozen juice section of our grocery store, there were frozen Stawberry and Peach Daiquiri mix. It kind of made me wonder if this would be a good f-pack for sweetening strawberry or peach wine. I think both flavors have some citrus flavors mixed in as well. If you have tried this...

On 8/7 I made 5 gal of peach wine from pure juice. When I started the wine I had a high SG of 1.100. On 8/14 I had a SG of .990. I racked it on 8/18 and topped up with peach wine. I racked it again on 8/27. On 11/11 I added 1/8 tsp of K-Meta. My problem is that the wine has a beautiful peach...

I keep reading and trying to learn about how to improve the flavor of my wines without give it an artificial or medicinal taste. Has anyone out there found the secret or developed a technique with extracts/flavors that you where really happy with and will use again. I would love to hear from...

That may be a stupid question but I spoke with a wine store owner today who said that he had helped judge a Muscadine wine competition recently and that most of the muscadine wine he judged was real short on aroma. He stated that letting the muscadine wine ferment at lower temps ( he mentioned...

I have ordered 5 gourmet vanilla beans that I have opted to flavor my 5 gal of blackberry wine. I know that everything is based according to personal taste but generally speaking, how long should I leave the beans in the carboy? Are we talking about days, weeks or months? Any ideas on where a...

I have the following juices left over from my fall wine making: 3 gal of peach juice 2 gal of scuppernong 5 gal of strawberry 3 gal of muscadine Here is my problem. I have to clean out my freezer soon because I have a beef coming and I have a few weeks to do this. I am considering...

I have several carboy of Muscadine wine that I look at every day. This wine was fermented in late sept and first of october. Two of the carboys have cleared and look beautiful. I have several carboys that I am noticing little flecks of yeast particles hanging to the sides and to the top of the...

I have 5 gal of blackberry made from pure sterile juice. I started it in july and now it quietly sits in the dark aging at 64 degrees. I don't know anything about oak so I read somewhere that adding vanilla extract to blackberry wine was another way to go. Can anyone allude to the different ways...

I just finished my 35th gallon of Muscadine wine that is either in the fermenter or Carboy. I did this in 5 gallon batches made from pure juice, no water added. I steamed juiced every gallon and picked every muscadine that went in the 35 gallon of juice with the help of my wife. We did not count...

This seems too high after 7 days in the fermenter for Muscadine wine. I started off with a SG of 1.095 and I thought I should be at a 1.000 by now. My room temperature is 74 degrees. Any thoughts on why this is not any dryer than 1.022 after 7 days? Thanks for any advice.

I am thinking that I may have added too much yeast nutrient to a muscadine recipe a few days ago. Instead of adding 5 tsp to a 5 gallon batch, I may have added 5 tbs. Is this going to ruin my batch? Any advice would be appreciated. Thanks!

I have just made Strawberry, Blackberry and Peach wines this summer. I have 5 gallon of each and I hear a lot on this board about adding glycerine as an aid to give body and slight sweeter taste. I have not tasted the wine yet since it is bulk aging until next year. I guess what I am asking here...

I have several polycarbonate water bottles (plastic) that I bought water in from the discount store. These are 3 gal and 5 gal. Has anyone used them for bulk storing wine for a number of months? I appreciate any imput. I am trying to save a buck.

I stirred my bronze scuppernong must today. It was day two after adding yeast. I could not believe it. I must have lost a gallon of must because I had a violent foaming that made me glad that my fermenter was sitting in the bathtub and not anywhere else. I stirred the black muscadine that I...

I need your help. I have a neighbor who has asked me to help him make some muscadine wine. You don't know what I am up against. This is a good guy but he has no idea what it takes to make wine. He has rounded up some recycled 5 gal buckets and he has some muscadines. He thinks that the only...

I bottled my one year old muscadine wine on Saturday. This was my first bottling experience. I had a few apprehensions but it went really smooth. I got distracted one time and actually pressed two corks into the same bottle. My only mistake that I know of. I came out with 24 bottles and enough...