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Rodnboro, I saw some of that all my local wine/brew store and thought about it. I may turn to it if this didn't work. Thanks for the input

The risk of spoilage is high on my mind but I've already made it so it will be a fun experiment. About 24 hours into fermentation. It's probably been the slowest fermentation I've seen.

Trying something a bit risky here, but if it works out it will be interesting. Obviously with watermelon I'm a bit worried about it going bad. Any words of advice? 2 bottles of 32 oz 100% lemon juice (e.g ReaLemon in the green plastic bottles or equivalent) 6lbs sugar (or 16 cups) to ferment...

Memory serves, I had them in the secondary for about a month. I then bulk aged it for about 5-6 months. It did start out over oaked but quickly mellowed in flavor. I really enjoyed it. I also back sweetened a bit to bring out the blueberry flavor. Normally I prefer mine dry, but this needed a...

I've added hugarian oak cubes in the secondary for a blueberry. It turned out fairly well and would do it again.

Thanks for all the input everyone.

I have a current batch of malbec that I let sit on hungarian oak cubes for about three months. It now tastes way too oaky for my preferences. From everything I know, the flavor will decrease over time, but I fear this may be too much. Anyone have any suggestions besides time?

From the perspective of whether you would effect the wine fermentation due to a cold, it would probably have zero effect. The environment of either juice or the wine is very different from the human body. Bacteria that infect humans can not survive and propagate in a wine/juice environment...

I would say mine turned out similar, (without the tangerine.) mostly grapefruit and orange.

Running my first mlf on a blackberry Malbec, using white labs bacteria. First time I've ever blown my bung. From everything I've read, I didn't think it would be that vigorous. From everything I've read, blackberry can be highly variable in malic acid (10-80%). Anyone think I can end up with too...

A few months ago I made a citrus wine using fresh grapefruit, lime, lemon, and orange. I also added some concentrate citrus as well. I really enjoy it though it doesn't taste like five a live (no tangerine). Mine was troublesome to clear too. I ended up adding a fair amount of pectic enzyme

I just bottled my WE vintners reserve cab after 3 months of bulk aging. The tartness definitely went away from when it was first made.

It's been about 5 days since racking and kmeta. I think I see a bit of yellow at the interface between the wine and the glass of the carboy. Maybe it needs a substrate to develop on. It is definitely better than before. I followed all the kit directions except I added additional tannins and...

Overall the taste and smell was better than before I started aging. It was a winexpert Cabernet.

Looking for any input. I've been bulk aging for approximately 3 months a kit red. Sometime in the past 5 days it developed a yellow ring in the top inch of wine in the carboy neck. Obviously I'm worried that the wine will be ruined. After seeing it, I racked the wine into a clean carboy, topped...

I noticed the same problem with my vintners reserve cab too. I ended up adding oak cubes and tannin but I like mine pretty oakey. Haven't done anything with the acidity.

zest I've currently got 5 gallons going with zest from some lemons, oranges and grapefruit. I've tasted it everyday after stirring, and it is getting better each day. I'm at day 5 in the primary and racking it soon to the secondary.

The black peppercorn are to give it a slight pepper finish. honey just has a deeper flavor. The specific gravity was around 1.14. I think the added sugar came from the dried fruit. Around 50% of dried fruit weight is in sugar.

Just started a 2 gallon test batch of cherry wine modified from Jack Keller: 1.5 lbs dried sour cherry 1 lbs fresh cherry pitted dried hibiscus flowers 20 black peppercorns: crushed 0.25 lbs dried blueberry 1 lb blueberry honey 1 lb buckwheat honey 4 oz of dark chocolate Montrachet yeast 1 tsp...