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just an update, the lemonade wine is coming along great and going strong. the one I made with lemon juice is just about done. I am going to rack it again tomorrow and add the sorbate and raise the sugar content. what percent should skeeter pee be? I will wait 2 week to be sure no fermentation...

just a quick note about the progress here. I rcked the lemonade wine last night and got as much of the pulp out as I could and it looks great. I will keep you posted how it goes.

i just think it is too early to taste it. I have been checking the smell of it and it still smells like fresh lemonade while the skeeter pee has a very sulphur type scent to it but even that passed and is going along like normal now.

why would I taste it when it has only been in the process for 11 days? I have the answer to the question of what is it. It is the pulp from the lemonade concentrate. I think I will rack it and remove all of the pulp tomorrow.

Here is the pic of the lemonade wine with the "curdled" stuff on top.

there is no bad or unpleasant odor it smells like lemonade. I'll go take the pic and post it asap

I will get a pic tomorrow and post asap.

Ok I saw the skeeter pee so I had to give it a try and I also had to try something a little different. The skeeter pee is coming along great, just racked it today. the sg is 1.043, I started at 1.095. The other batch I used frozen lemonade concentrate. I used 9 cans and mixed it to 4.5...

I won first place at the local fair here.

Thanks for the Huckleberry wine recipe, I was looking just that sort of recipe. I found a huge huckleberry patch that I plan to pick for winemaking this year. Can I use a different yeast? I really don't like champagne yeast, I would prefer using Cote Des Blanc for a fruity flavor.

This is my first competition with the first batch of wine I ever made. Thank You!

I got a call toay from the winery. I won the Bronze Medal in the Sweet Grape Wine class. I will find out the full results tomorrow along with finding out what I won.

they are announcing winners and giving awards on saturdat 8-1-09. The prizes will be medals and gift certificates for winemaking supplies and equipment in thier store. I'll let you know when I know.

when you say corn sugar do you mean like corn syrup like karo?

you can use grape juice from the supermarket. Make sure you are using an un-pasturized juice preferrably frozen and 100% juice.

My airlock does that too. During the day when the temps are higher the water is mostly away from the wine and at night when it is cooler the water is mostly towards the wine. If you can recall simple elementary school science class, warm or hot air takes up more space than cool or cold air...

I had the same problem with my apple wine. I was told that it is a young wine and needs to age to taste right. I added sugar to help with that.

instead of fortifying your wine with liquor, why not ferment it to a higher alcohol content. Start by using a strain of yeast that can handle the higher alcohol content and keep a close watch on the sugarcontent and every time it starts dropping below a certain point like say 5% raise it up a...

well these grapes ar growing along a railroad track and some are about 20 feet tall. they are growing in bunches like concords but they are only about 3/8" in diameter. I know they could grow alot between now and october when they should be ripe. I just wasn't sure if you could help in...

I know I am planning a little ahead here but... I found loads of wild grapes today and I plan to make wine out of them when they are ripe. would the recipe be about the same, give or take on the sugar, as for any other grapes? do they ripen up the same as other concord cultivars do?