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Per my other thread, K&C fining did a good job clearing my 6 month old plum wine. Just wondering if there is any downside to using K&C. Does it change the flavor at all? Anything else to consider? I can use it on my other batches or continue to wait for natural clearing.

Over the last week or so, I started two batches of wine. One is a true, simple mead. My son-in-law's father has some bee hives and he kindly supplied a few kilograms of his honey. It made about 3 gallons of must with a starting brix of about 26. But I am into tequila so I though I would also...

After what appears to be a successful plum wine project in July I want to make Mead. I actually plan to use Agave nectar rather than honey but seems like it is still basically a mead-type thing. My questions is what additives are needed. I assume one doesn't use pectic enzyme or acid blend. I...

Maybe this should be in the Mead section but I want to make sure I understand how to setup up a must based on something other than fruit juice. I've mentioned before that many years ago I made Mead with simply honey. Now that I am all set up from my plum wine making efforts, I want to make...

Hi all. I thought I would start another thread to get some guidance on steps to finish my plum wine. My original thread is here https://www.winemakingtalk.com/threads/ec-1118-slow.77856/ I have something like 40 gallons. There's what's shown here plus two more 5 gallon carboys. The youngest...

I had a little extra from my 8th batch of plum wine when I transferred from primary to secondary, about a quart. So I thought I might try cold crashing it. It has been in my fridge for a bout a week and it is still definitely fermenting. It has settled out to some degree with an obvious layer of...

Can anyone suggest a good source for bottles? I mean other than Amazon or do they have the best price? I have read about the different closure methods and am leaning towards screw-tops. I have about 40 gallons of plum wine in secondary so I will need around 200 bottles if I use the typical 750ml...

I need a decent plum pitter. I have looked at all the ones I can find on Amazon and other Googled links. The Leifheit model seems popular and someone in the questions section said it would handle 2 inch plums. There are a bunch of Wesstmark products but it's not clear if they can handle a 2 inch...

Just wondering if there is an actual device or gizmo to take a sample from must with (plum) pulp co-mingled with the liquid. I have a wine thief on order but I am guessing that will get clogged in the pails where I didn't use a mesh bag. I was thinking about wrapping some nylon mesh on the end...

Per my other thread, I am working on plum wine. The recipe I am working to says to cut up and mash the fruit, then boil the water, add sugar to boiling water, and then pour the hot sugar water mix on the fruit. So initially the must is hot. The instructions say to let cool before adding Campden...

Making plum wine. I direct added EC 1118 and after 24 hours fermentation seems very slow. Barely noticeable. SG is 1.094. pH is 3.22. Thought I posted a much more detailed thread but now it's gone.

Hi. This is my first post on the forum. I made wine a number of years ago; technically I guess it was mead because it was just fermented, diluted honey. This was before internet. I has some books and a hydrometer and that was about it. I diluted the honey to 24% sugar, threw in some yeast, did a...