Search results

So racked my raspberry, apple, honey wine tonight and then once in carboys gave it a quick whip with the degassing tool before airlocking them. Now after a short while I'm seeing this odd separation in each of the carboys? Just curious what this is all about. Never made raspberry honey wine...

My acid test kit arrived today and figured it would be good to test my batch. I removed all the CO2 from the sample taken and then performed my acid test. I came to 0.8% or 8g/L and I'm aiming for a 0.6%. I'm mid way through fermentation in my raspberry apple honey wine and would like to adjust...

Brand new Raspberry Honey Melomel. Started with Must being too cold. All sanitation procedures followed. Starting S.G. 1.113 K1-V1116 yeast Yeast energizer and nutrient added calculated per gallon. Yeast hydrated and added 24hrs after mixing up the primary ingredients. Ferm started a tiny bit...

I am looking for tried and proven really good Melomel recipes made from frozen fruit. I would like to acquire some PDF recipes that go into detail for exact amounts of required ingredients and steps if possible. I've been out of the game for probably close to 12 years and coming back into it...

So its been 10 years since I've made wine but here I am again and things have changed. I used to use 10 year synthetic corks but now not sure what is the norm. I remember trying regular cork and it was awful, I lost a whole batch from the corks going bad. I would like to go synthetic again I...

I just added oak chips into my semi clear wine just tossed em in. wine has a brown tinge to it which im guessing is normal but can I add a fining agent while the oak chips are in the carboy was thinking of using bentonite or sparkalloid if anyone can give any suggestions that would be great!

My starting sugars were at 1.090 started Thursday. Tonight on Saturday my SG= 1.042 and in the last day or so it has gone from tons and tons of bubbles on the top to hardly none at all and has really quieted down is this normal and is my fermentation at risk of being stuck? Must temperature is...

So another question....anytime I look up fruit wine recipes most of them give a weight of fruit pressed and juiced and then dilute with water to desired volume or batch size.....but then there is the few that for a 5 gal batch use who knows how many lbs of fruit and don't dilute at all so they...

Im working on a apple wine started it tonight. I juiced 33 lbs of apples and got 2 imperial gallons of juice then topped up to 6 imperial gallons of water for racking top ups. After adding sugar to a SG of 1.090 my Must is sitting at a volume of just under 7 Imp. Gals. I put my pulp in a mesh...