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I have a vinters harvest blackberry that I did a 3 gallon batch of.

What I did when backsweetning was simmer 4 pound of strawberries in 3 cups of water and 2.5 cups of sugar 1/4 TSP acid blend. made a pretty nice flavored F Pack. Strawberry taste is there slightly up from, but big in the background and aftertaste.

NM Just searched for one. Any recipes that don't include tons of lemon/lime juice. That would kill me GERD.

Honestly, superbowl I'm trying to tie a good one on so we got a case of Coors Original. Plus a sixer of Nugget Nectar we split with dinner.

Can you guys send me a link for some skeeter pee?

I know clarity doesn't mean its ready. Mine is a lighter bodied table strawberry wine. Not a real heavy bodied desert wine. I used the vinters harvest juice for 5 gallons. I have a blackberry that is heavier bodied that I plan on bulk aging longer. My main concern was using a clearing agent...

Ok guys, first off I made a strawberry wine about a month and a half ago. Primary for a week. Secondary for a month and just re racked it this past Saturday, stabilized and back sweetened (with an F-Pack I made). Anyhow, I have 3 questions: -Is it ok to using a clearing agent after I back...

Hot water and a mild dish soap. but we rinse them like 4 times with scolding water before sanitizing.

Hey guys, I have been using vinters harvest's premade juice in my country wines since the get go and have liked them. My questions is, I am looking to make 6 gallons of a heavier bodied sweet strawberry wine. If I doubled up on the kits and added some of there strawberry puree do you guys...

I think crushed. I wasn't there when she did it. I will have to ask her but from what I remember when we started the kit everything was in powder form.

I am a homebrewer so I make sure she uses Starsan (my personal favorite). Anyways, is it possible she didn't mix the sorbate and sulfites well enough?

Like I said its my moms kit. Ill get there tommorow and give you guys the run down.

Was a moscato kit.

Casey the coonhound. My loud mouthed homebrewing and winemaking helper.

My mom stabilized and cleared her wine the other day. Wine cleared nicely but this is floating on top in the carboy. What do you think? Anyway to solve the problem? Should I rack again as there is a bunch of sediment on the bottom.

Could I use Campden instead of K-Meta? If so what you are saying is use Potassium Sorbate/K-Meta or Campden in a combo when stabilizing?

Would I do this the same as a grape wine? Stir vigorously for 2 minutes, then add potassium sorbate and clearing agent? Also if I am adding some sweetener to my wine I would do this after the potasium sorbate correct, but before the clearing agent? Should I let the potassium sorbate disolve and...

So basically freeze the fruit. Thaw. Put in a mesh bag and put it in 5 gallons of warm water, along with pectic enzyme, campden, sugar, yeast nutrient and whatever else?

Next question, sorry hahah. If I were to use the steam juicer method. Say I use 35-40 pounds of fruit for a 5 gallon batch. I would still need to top up with sugar and water correct? Similiar to how I do my Vinters Harvest wines?

Hey Guys, I have been making some country/fruit wines out of vinters harvest premade juices and would like to step up and pretty much make my own juice. Question is can I do this with out a press? can it be down by chopping fruit and using some additives to break down the fruit? I am fairly new...