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I just got done mixing up my strawberry wine for 2016. It consisted of 18lbs. thawed strawberry's from some Amish folks i know of, in 3 gallons of water with 1.5 tsp pectic enzyme,3 TBS liquid tannin,1 tsp citric acid and 3/16 tsp k meta . I will let it set for 24 hrs then pitch some vintners...

Ok i am pretty new to wine/mead making and have been pretty successful thus far.I have 4 or 5 5gallon batches that i have made to completion.But i got a question on this batch ,first detail of the batch.It is a 5 gallon batch of apple juice wine using apple juice with only ascorbic acid in it..i...

Ok looking for some suggestions.I started 5 gallons of apple wine by using 5.5 gallons of wal marts great value apple juice(ascorbic acid only)and enough sugar to get a starting sg of 1.090. I used cote de blanc yeast (my fav for fruit) and of course yeast energizer and nutrient.At 1.010 i...

I just made my first batch of skeeter pee (original) last summer and i do like it.However i am not a BIG lemon fan so i was wondering has anyone tried mixing unsweetened Kool Aid like say cherry flavor in their skeeter pee before bottling to make a different flavor?

I just added sparkelloid to my 5 gallon better bottle of skeeter pee about 6 days ago and although it has cleared some it still has very fine particles in it.I also noticed the sediment is actually accumulating on the formed ridges of the bottle when i tap the ridge i can see the particles float...

Ok folks i am getting ready to place an order for the equipment i will need to start making fruit wines.I looked at several "kits" but they either included things i already had like booklets ,or were incomplete in some area. I have already purchased The Joy Of Home Winemaking by by Terry Garey...

Hello from Missouri.I am new to wine making and am mainly interested in fruit wine making. I live near Hermann Missouri and we have a lot of grape wineries around here plus a couple non grape.In fact i believe i saw some posts from endless summer winery on here and i live very close to that...