Recent content by fowlmood77

It definitely makes a darker wine. I have two apple wines in secondaries right now one with brown sugar and one with granulated white and you can definitely tell the difference. Also make sure to measure the SG, I have added the suggested sugar (brown) that my wine calculator advises and it is...

In upstate SC here and my wine stays in my crawlspace bulk aging and after I bottle it. Right now it is 60 degrees under there and 43 outside. The temps may not be perfect especially in the dead of winter, but there isn't ever a drastic change of temp which I think is more important. If you...

I am not happy with my 2009 Pomegranate (has a grapefruit taste) 3 lbs pomegranate seeds 1 lb raisins 2 lbs sugar 2 tsp acid blend 1 tsp pectic enzyme Wine yeast 1 tsp yeast nutrient / energiser 1 campden tablet H20 to make a little more than 1 gal. This year I have 7.5 lbs of...

Well I feel like a complete :slp I did indeed read it wrong It is 1.016 and 1.014 So now the questions have changed. Is it stuck? as far as the mold - is it because it sat on the lees so long?\ How do I tell if it has mold? Smells and tastes the same as all my others that were at...

where do I go from here? I have two gallons of jelly wine going (one Blackberry and one Cherry/Strawberry) I left it on the lees for a month cause life got in the way. Tonight I racked it off and testing the SG both went up from the previous readings. Blackberry- 1.093(1-24-11)...

I started some a few months ago and it has cleared very nicely without any help

I just bottled some about a month ago that bulk aged for over a year. It did start out darker than it was when I bottled it. That is why I asked how long you left it on the skins because I left mine on the skins too, but it is in no way dark now.

Just out of curiosity, how long did you leave the must on the skins?

I made some earlier this year with fresh corn, but it doesn't seem to be doing so well. It smells funky and doesn't want to even start clearing. It is white and the sediment it throwed at last racking was black. Hope yours goes better.

By body I mean the "mouth feel" (very light and "watery") It definately smells right, the muscadine "taste" just isn't there yet that's really what I am after now. I can degass in the next day or two and check the acid then if degassing is necessary now.

Racked my muscadine wine for the second time last night. It seems to be clearing nicely. ABV is 13.1%. Unfortunately I am disappointed in the body. The body is rather thin and the wine itself is a bit tart. I know patience is the key, but if I need to do anything to the wine now please...

Man that was fast. Thanks for putting me at ease. One more quick question. Can I put "One Step" into a spray bottle to use for general sanitizing. For instance, before I stirred the must I would spray the utinsil with One Step. Is this acceptable? Thanks for the quick replies.

I am trying my hand at winemaking using a recipe from jack kellers for muscadines. I have had a few things go not as planned. I think I am ok, but would rather hear it from those that know. First I used a full gallon of water instead of the 3 quarts that were called for. I added extra...