Recent content by Anne

I've got 6 different fruit wines that I started back in November (not from kits but from purchased juices at the grocery store). Most look pretty clear (except for an apricot made from jam). I'd like to just finish them up but am thoroughly confused about all the different fining agents. I have...

It's moving along ever so slowly - now at 1.040. As to the pH or acidity, I have no idea as I have no way of testing. I guess I'll just keep stirring and keep it under the light. Thanks again.

I have been stirring it about every other day. It's sitting in my kitchen -- room temperature about 69 or 70. Some type of preservative might very well be the culprit. I no longer have the bottle but will check next time I go to the store. I have added a teaspoon of nutrient and have it sitting...

I'm a newbie and wanted to try something different. About three weeks ago I tried to make a batch of white cranberry wine - one gallon. I used a recipe for a red cranberry wine - 2 qts of juice, 2 qts of water, 2-1/2 tsp acid blend, 1/2 t. pectic enzyme, 1/2 tsp. energizer and 1 campden tablet...

Thank you all for the input.

I'm a newbie that's been reading the posts for some days now, but decided to jump in with my own questions. For starters, am I correct that the wine conditioner is added after you've stabilized your wine (killed the yeast) to add some sweetness? Do you use the grape concentrates in the same...