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Thanks for all the great info, I do have a fermentation bucket. I'll get it sanitized and dump this in before I pitch the yeast tomorrow morning.

Just checked, the ingredients say "Juice from ripe, whole, organic apples; ascorbic acid (vitamin C)"

Thank you so much for this info! I'm very much a beginning winemaker and this forum helps so much! Unfortunately I started this at around 2:30 PM so 12 hours later would be the middle of the night. Perhaps I'll pitch the yeast at 10 PM before I go to bed. If it doesn't clear could I add more...

Should I let this sit and add the yeast in 24 hours, or could I add the yeast now?

Thanks! I did end up adding the pectin enzyme and the 1.25 lbs of sugar. I left the Campden tablet out but swished the glass jug with Easy Clean solution and then rinsed the jug again.

Yay! Thanks for answering all my questions so quickly!

I am using this recipe to start a gallon of wine made from organic unfiltered apple juice and had a few questions, would appreciate input! 1. This recipe says to add the crushed campden tablets at the beginning, but reading some of the posts on here I see that people add potassium...

Thanks everyone! Thanks so much to everyone for all of the useful information! I have learned more with this batch of wine than any other so far. The recipe I was using said what the beginning specific gravity should be (in small print at the top of the page), but no information about what that...

I am a stay-at-home mom of three kids under age 5, I don't get to talk to grown-ups much. I know I can find all the answers I need on Google, but it's nice sometimes to have a conversation that's not about what color of crayola marker was used to color my favorite purse, or why there's a pile of...

Ok, I've been looking at the recipe and I'm starting to understand how this works! My one question now is if my starting gravity isn't correct before I add yeast, do I just add more sugar until it's correct? If so, how long should it sit then before I add the yeast?

Julie, the hydrometer read close to 1.0. But once again I didn't take a beginning reading. Would love input on how to use these devices [emoji57]

I put the yeast in on Friday so it's been about four full days of fermentation. I didn't take a starting gravity though, which shows what a newbie I am at using a refractometer. Could you explain how I do this so next time I'll know?

I started five gallons of peach wine last Thursday and added the yeast on Friday, 24 hours later. Lots of fermentation happened and seems to have really dropped off (Tuesday evening). The recipe says to rack into a carboy when the specific gravity is at 1.040, but my refractometer is reading 5%...

I've read that this stuff is yeast? It starting forming after we racked into the flasks. Is this wine still ok? Sent from my iPhone using Wine Making

Sorry I've been away so long! We had to start an emergency kitchen renovation in October due a leak under the sink, and we didn't finish until January. Needless to say my wines got a little neglected. I managed to rack the green tomato wine only once, but I just tasted a peach wine I started a...

I finally got the wine started last night! I'll post pics later if I can. I live in Columbus, Ohio, so we get a frost a bit earlier here. It hasn't frosted yet but it gets so chilly at night it really stops the ripening process. I used 20 lbs of green tomatoes to start 5 gallons of wine. I still...

Thanks, I will! If I ever get enough red tomatoes some year I'd like to try that.

Yum! I love Chardonnay so I hope it works! What does red tomato wine taste like then? It was such a rainy cool summer a lot of my tomatoes never ripened. Now it's getting into the 40s at night here so I figured I had to do something with these green guys.

I just pulled my tomato plants and have enough green tomatoes to start about 4 gallons of green tomato wine. Has anyone had luck with this? I'm wondering what kind of flavor I can expect. The recipe I'm using calls for adding ginger, clove, and raisins. Any tips would be appreciated.