Search results

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...

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

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.