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I love that you have so much info on how you did the wine that is fantastic Now here are a few secrets of mine for adding tannins I use raisins and oak chips. raisins in the ferment and chips in the secondary Good luck

I have a suggestion get a note book and record the entire process you did during and after the next batch you do keep records on it After a while you will have a base of information on how stuff affects the process these guys around here are probably tired of me keep talking about records, but...

For the size containers we use I think just using co2 cartridges' will be a lot more cost effective. I do realize why to use the co2, I just question the sourcing of dry ice and how to store any amount not used I have a small (5 pound) co2 bottle from when I had a beer tap system at the house...

To reiterate part of my original question: should I: - let it rest on the skins for a few days for complexity and flavor? - decap it and let the juice sit for a couple more days in primary? - go ahead to secondary right away? by the time it is ready to press those skins, most of the...

there is a great book that is written for beer brewers that covers nothing but yeast. I normally is sold at most home brew stores. Any way, it goes over the process of how yeast infects a batch of fermentable liquid till the end, explaining the life cycle of yeast. Fast fermentation, as...

I age in 3 gallon carboys and will age as long as I do not need that carboy. up to a year at times the thing I do notice is that different types of wine can be sensitive to how it is aged. fruit wines do not need so much ageing as a dark red grape wine would, and it seems to me that white wines...

Smoke this is a hobby, and like most hobbies you can get just as serious as you want. I take it to what ever level I want with each batch. It seems that is how I keep it fun yes a lot of good knowledge here, and even better than that a lot of balanced guys here at all the levels so you can...

tjmeyer, those Zin buds are ready to run, looking good

I started this hobby with a batch of banana wine, fermented in a ice chest with a towel over it, racked into 1 gallon bottles. I bought a carboy next and each batch bought better equipment. Now remember in the 1980s we bought equipment from a add in the back of mother earth news. No brew store...

this is a fun thread

I just penciled it out for this year I plan on 2 batches from frozen must, Malbec, Zinfandel 2 from kit, merlot and a white I have not decided on 1 skeeter Pee and probably about 6 fruit, I have 3 batches of strawberry from last year so blueberry looks good for this year. plus this year I will...

I do a lot of fruit wines and yes some fruit wines have a lot of pectin, strawberry can be huge. I have some advice that can help; first, use pectin destroying enzyme in fermentation, that way it drops early, if you still have haze and suspect pectin, add more enzyme, it does not effect taste...

I use 1 liter bottles as my main container I do some 750s if they are for givaways I do 16 oz bottles for summer yard wines such as Sketter Pee or my version of Miles Hard Lemonade the main thing I notice is I have to open a lot more of the 16 oz bottles in a day than 1 liter

great rGuy

now, in Portland, I have first leaf starting to emerge, it dropped to 41 this morning. O hope this is the last cold spell. I did rub out thursday and was ne.rvous

I am in north Oregon and have bud break last week strange hope I do not get a freeze

I make about 3 batches of strawberry wine a year I have never bothered with TA on them Fruit wines are different than grape wines, some of what we stress about in a grape wine we just relax in a fruit wine my concern in a fruit wine is having enough pectin enzyme and setting up for about 10 %...

There is a west coast grocery chain WINCO They sell bulk spices and blends One they used to sell was a rub called Back Yard BBQ I wish I could find it again as I would love to do a set of ribs here featuring it.

Glad you found a sweet spot my experience has been.... I will never put in during fermentation again and I do it afterward but for less than a week, normally about 4 days now that is my experience, not scientific, just approved by my taste buds

If you read some of my post you will know I use just about any source of frit I can find, normally to success. One of my famous yearly wines is PIE FILL wine. And yes that uses canned pie fill fruit. I normally use bottled grape juice and with the pie fill and juice SPG I still add a bit of...