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Great! Thanks :) That sounds interesting as well! I might try it next :) I love your website and your story btw! Hopefully I'll be able to move to the countryside at some point too hehe!

Hi all! I want to make a elderflower wine from dried flowers, but I have found a few different recipes. Some use raisins, others grape concentrate, others no "body" additive. How strong (in taste) are elderflowers typically? From what I've read, I think about 1 oz (dried) per galleon is my...

Personally, I crush nutmegs, cloves, orange zest and cinnamon together, then put this in a jar. It keeps forever! Whenever I feel like drinking Glühwein, I pour wine in a large cup, and microwave it. Then, put some of that mixture in one of those metal balls meant for tea and let it soak for a...

It's just my two cents, but as a chemist I doubt potassium sorbate could significantly lose its "freshness". I would suppose the main degradation reaction would be its oxidation, so keeping the container closed might be a good idea (and lower temperature make everything go slower). But even...

Hi all! Do you guys know any novel featuring wine making? Thinking back, I think it's reading Mo Yan's novel "The Republic of Wine" that got me started. Unusual, but it describes fruit wine making (in a crazy way) and lots of brandy... Nothing would go better along than homemade wine with...

Salut from Sherbrooke ;)

Then I guess you're fine! How much gallons is this kit designed to make? Most make 5 or 6... In any case, if you started with too little water, the worst thing that could have happen is the yeast dying in the high alcohol concentration. Since you're seeing signs of fermentation, everything's...

So you only had around 3 gallons after primary fermentation? Dear Watson, it seems like we're dealing with a wine thief!

So you had the correct volume (I assume 6 gallons?) for primary fermentation, but you added 2 gallons of water to your carboy when transferring?

Still very new to this... In the making Dragon's Blood (6 Gal) Banana Wine (1 Gal) Apple Wine from juice (1 Gal) Cider from juice (1 Gal) Cranberry & Raspberry from juice (1 Gal) Bottled Welch's "Blush" (5 Gal Niagara + 1 Gal Concord) WE - Chai Maison - Merlot (6 Gal) Skeeter Pee (5 Gal)...

I currently have one in secondary fermentation (didn't taste it yet, ha!), but most recipes I found involved boiling the bananas for 20-30 minutes and then using the water they boiled in. I guess boiling or not would make quite a difference...

You can't know! A complex substance like wine has a certain buffer capacity depending on all the various acids and bases. You can always take a small sample of known volume and add a solution of base until you get to the desired pH (note volume added). Then you can do the cross product and use...

If only they could ship to Canada :'( I asked and they said no. We need juice too! Beaver wine gets boring after a while... Any similar alternatives?

In the fermentation process, for every molecule of glucose consumed, 2 molecules of CO2 are produced. Five US gallons @1.085 = 4.276 kg sucrose. Sucrose is 342.30 g/mol, so you have 12.49 mol of sucrose. This gets converted into 2 molecules of glucose, so 24.98 mol glucose. There would thus be...

I've just bottled and tasted my first Welch's Niagara wine... I used 3 cans/gallon and it tastes really fruity. A bit too much, even for me. It was aged for 4½ months, so maybe not all that long, but still! I would (and will) definitely try using 2 cans only. Also, I'm not sure about how...

Thanks everyone! I'll watch them carefully :) And great idea btom2004, I'll try it out! :D

I have two 4L plastic jugs of wine, both wines having a SG slightly under 1.000 Only now did I really begin to think about topping up and somehow, no method really appeals to me right now (I don't really have any smaller container, no argon system, not sure about glass marbles... and I don't...