Recent content by Braden

just had a really nice sample from the must. It’s just about done with primary fermentation. It’s at .992 SG. It’s extremely sharp on the alcohol. I’m sure with time that will tone down a lot. I’m just worried that there’s not going to be enough fruit flavor. Any ideas as to how to get more...

Hello everyone! So we picked about 30 pounds worth of fresh Concord grapes last weekend. After reading on the internet about Concord grapes and winemaking... it seems like Concords aren’t a great grape to use. Due to acidity, pulp, and the “Foxy“ scent. Well anyways... I had 30+ pounds of grapes...

I’m seeing a lot of grape must and not so much whole frozen fruit. Is it better to just get the frozen must? Also coming from wine kits how much must would I need to make a 6.5 gal Carboy of wine

Pittsburgh! And yeah I haven’t seen any wine making grapes in any supermarket but wasn’t sure

Wanting to make a wine from real and actual fruit instead of using the wine kits. Where do you guys buy your fruit? Supermarket? Online? What other fruit wines have you guys made and how did they turn out?

Got it! Thanks buddy. Helped a lot! How much space should I leave in the Carboy as it ages you think?

Correct. Just 1/4 tsp. So when should I want to add that in? Considering I didn’t wait until the wine was fully dry. It was .996 when I transferred the wine into the Carboy. I then de gassed and added the Sulphite/Sorbate packet and put under an air lock. What happens if I starts to ferment...

Oh okay so that’s just the 2 combined. So on the directions it says if aging longer than 3 months add 1/4 tsp of k meta per gallon. So when should I add more k meta? And I don’t have to add any more potassium sorbate?

Right this is a kit but it doesn’t come with any K meta. The only thing it comes with is kieselsol and sulphite sorbate. And the oak and flavorings. I added the sulphite sorbate yesterday as per instructions. My instructions actually say to stabilize at .996 which I was at. Is sulphite sorbate...

I picked up some K-Meta and Potassium Sorbate this morning. When I get home I’ll check and see if I can see any activity with another fermentation going on and if it’s not should I add the K meta, Sorbate, and kieselsol and continue with clearing?

So if it doesn’t continue to ferment in the Carboy am I okay to add the kieselsol in and continue with my kit instructions. I’m suppose to wait 24 hours and add that in. Should I wait longer to see if it ferments again? When should I add the sorbate and k meta? And should I put metabisulphite in...

I started fermenting my Cabernet Eclipse wine last week. Today was day 5 so I checked my SG and I think I was somewhere between .994 to .997 so I figured I didn’t want it to ferment to completely dry since I thought it was dry enough after tasting it for my liking. So I went ahead and did...

Doing a Cabernet Sauvignon Eclipse Kit right now. There is a smell of rotten eggs a little bit out of the air lock. I looked it up and there’s a few reasons as to why. I fermented around mid to uppers 70s and it’s currently sitting at 72-74 right now and slowing down on the activity. I saw temps...

Doing a Cabernet Sauvignon Eclipse Kit and after sampling some Sauvignon I would prefer mine to be a little sweeter and not so dry. I bought wine conditioner to use as my sweetener. When should I add it into my wine?

I have an aggressive fermentation going on with my Eclipse Cabernet. It was starting to get wine into my airlock so I was told by a friend that I should crack my primary lid so that way the co2 would escape better. So I loosened up a portion of the lid with a cleaned and sanitized airlock put...