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I have been wanting to make watermelon wine and have read about all the problems it has. Could a guy take his watermelon juice and heat it to kill off wild yeasts? I would think this would let you skip the waiting period for Kmeta to evaporate. I have a walk in cooler as well so I could boil...

I started 15gal of blackberry last week and pitched my yeast (Montrachet) on friday. It violently fermented for 2 days. I checked it today and the SG was already at 1.00 after starting at 1.09. I went ahead and pressed the fruit out and racked it. It seems to have a sulfery smell, could this...

I had an idea to build a pvc pipe racking cane to use with my vacuume pump. This should be safe right? I mean water is piped through houses with it. Thoughts?

Hey guys I started a large batch of blackberry today and have a couple questions. I pressed 80lbs of blackberries today and set the pulp aside in strainer bags. I added water and sugar to the 15gal mark and adjusted SG to 1.090. My PH was 3.0 and my TA was .36%. I picked these berries when...

I bought one of the titration kits from Midwest. I used it the other day for the first time and have a question. I had a Welches White that was high PH and low acid according to the kit. I followed the directions and got my PH and acid where I want it. My question is the kit says I should...

I started a simple welches white concentrate batch today and my ph is 3.7. I was wondering if anyone has had much luck with using lemon juice concentrate to lower ph? Looks like to me it should impart citrus flavor to it as well. I really enjoy crisp whites, so what do yall think?

I know this belongs in the skeeter pee forum, bht need help fast. I started 2 batches of SP tues, pitched my starter wed and as of yesterday it still wasnt fermentng. I have never had a batch stick like this. What can I do? Is it too late to save? I plan on giving it another good whipping...

Hey guys just wanna give yall a heads up if anyone is relativley close to NE Arkansas. My family raises thornless blackberries and we have pick your own for $10 a gallon off the farm. A gallon is about 4-4.5lbs. They are in season for a few more weeks now. www.scattercreekberries.com

Hey guys going to tackle a watermelon wine this summer. I have access to a walk in cooler to keep my juice cold and prevent spoilage for 24 hours. I had an idea to use more yeast on my initial pitch to get fermentation going before the juice can sour. I was thinking like 2 or 3 packets per 5...

I found this press on craigslist here in my home town. Do yall think this could be restored and used?

I saw a video on youtube where a guy was racking using vacuume and degasing at the same time. It looks like he was just turning up the pressure as he racked. He didnt explain too much. Im wanting to set up my whole process with a vacuume. Whats yalls thoughts on this...

My wine hobby has gotten too big for the house, especially with a newborn at home. I just purchased a custom metal building to use for my wine making. I'll post updates as it comes along if anyone is interested. Ran my wires and boxes for my outlets today and starting rafters tomorrow. Here...

I live in Arkansas and im going to plant about 500ft of grapes. I would like tomtry some Sunbelt grapes. I know they are actually a juice grape, I was looking at some test results and they are a little more acidic than a concord. Soes anyone have any experience with these?

I was thinking, do they make any heavy duty vessels that champagne could be carbonated in instead of doing it in each bottle? I did a google but didnt find much

Im getting ready to build a wine roomon my parents farm to get all my junk out of my house. We have a large blackberry farm and have a walk in cooler. My plans are to start several batches of wine from our berries as well as from other local fruit producers. My question is will 38 degrees be...

Ok I have been reading and its obvious Argon is not the answer to long term storage, but I am thinking of getting a small bottle. I plan on using it between rackings before bulk storage. This should be ok as long as I purge weekly or so right?

I just bottled my first batch of muscadine wine. Shortly after I came upon one of the threads about tartaric crystals. So out of curiosity I stuck a bottle in the fridge and in a couple days time I had alot of crystals dropping out. I have read about cold stabilization, but I dont have a...

Hey guys I know alot of people use vacuum pumps to degas wine. My family grows blackberries and Im thinking of making a 30 gallon batch this summer and it would be nice to be able to degas all those carboys at one time. Will one of the medical pumps handle multiple carboys? If not, what kind...

I finally racked and sweetened my wild muscadine last night. Today it goes in the bottles. I think it turned out real nice but time will tell. It does have really nice color though. It was very very tart but after adding 3 cups of sugar to the carboy it really softened the bite. It smells...

I am starting a cherry and an orange this weekend and I want the cherry to be sweet and light so I was thinking of using Cotes des Blancs. On the orange I was thinking EC118 would be a good choice because of all the citric acid. Any opinions would be helpful. Thanks Sent from my iPhone...