Search results

I like these simple directions for a country wine but I think there is a mistake concerning the campden tablet... there is no 'wait 24 hours before adding yeast'. Is that a mistake? Pour the hot sugar water over your fruit/herbs/dried herbs. Let everything cool. Once it’s cool enough to...

So it appears bacteria snuck into my 1 gal experiments on cantaloupe and a frozen berry carboy. I just read up on it here, and yes, little white flakes are growing on the surface of my 1 gal carboys, for a month. And the sweet smell of cantaloupe wine is over powered by a nail polish aroma...

So I put part of my cheap lap pak 4 week wine kit into a 1 gal oak barrel. Its been in one month and I'm trying it. The barrel is new, burnt on the inside, etc... So the wine tastes licorice, oaky, strong? I have a fear of vinegar and am wondering if that might be the path? It tastes...

So I started a paklabs italia 4-week wine kit. The SG was .094 not between .080 and .090 What to do? It smelled a bit fermented right out of bag? Said it was packed Jan 2014. I did have sitting in my closet last month because I did not have a carboy freed up yet. I only did 5 gals...

I followed instructions, adding Kieselsol and Chitosan, then the stabilizer on 5/2/14. On 5/14, today, I have not yet bottled. Have airlocks set. I would like to keep in carboys longer, I added steamed toasted oak cubes as well. The kits are the Paklabs cab sav 4 week kits. I'm worried...

So I'm at the stage of bottling. However... it was a bit sudsy so I degassed and used vacuum wine pump but I then decided to add toasted oak cubes. A week later... Wine seems pretty good now, dry yet sweet, a bit lighter in texture then I want but tastes okay. I am worried... I want to keep...