Recent content by Doober

After reading through the other posts, i think i am going to take my time and prepare the soil and trellis systems this year and start planting next year. I am not a huge fan of the niagra wine, but dont hate it. i am looking for a varietal that makes a super delicious, get drunkwine whether dry...

Hi, i am going to put in a few rows of vines and was going to use hybrids. I am located in northeast PA. I was thinking of putting Niagra And marquette in, 1 red and 1 white. does anyone have any experience with these grapes and wines? What do you suggest for this growing area? and is it too...

ya, it still has a little sweetness to it. ill recheck

its been close to a month now of fermentation and i can still see small bubbles rising to the top of the carboy. It is at 0 brix.Is it still fermenting?

ya, fermented without a bagto 1.000, put in a bag and squeezed out all the juice it had in it. and ya the berries were very plump and ripe. maybe im still tasting the yeast and it is dulling out the flavor?

well, i racked the blackberry off of the gross lees after fermentation, sulfited and degassed. The wine is a light red color almost like a rose. there is a little fruit up front but other than that, it is pretty much like water. i quess time will tell if this wine will get any better.

thanks again wade

the "pulp" settled and know it happened in the large carboy but i stirred that too. should i top up the carboy and jugs now or wait till fermentation has ended? if so, should i rack the smaller bottles and use that to top up?

ill try that

there are 2 jugs and a wine bottle that are like this. i cleaned, scrubed, and sanitized them all. they were the last containers that i racked into.

here are the pics

my blackberry has been in the primary for5 days and cleared nicely with the gross lees on the bottom and then the next day, there is a thick layer of what looks like jello and lees mixed together on the surface of the wine. This only happened in the smaller 1 gallon jugs. it doesn't smell bad...

i by know means am very experienced, but i thought that you used the sorbate after backsweetening to prevent the yeast from reacting with the sugar added since they already ate up all the sugar in the wine.

Did you backsweeten the wine? is this why you are using potassium sorbate?

i did add food and actually doubled the energizer on accident, just wasn't thinkin