Recent content by Fredman

I thought you are suppose to top up with water or the same kind of wine

Hey what are you doing up at this time in the morning. still drinking wine

I make syrup every three to four years. We use a 2x3 pan with wood heat in a make shift shelter and we usually have to do a couple of overnighters to keep up. It takes about 1/2 hour drive and then walk back in about 3/4 mile if they havn't plowed the road or when it gets too wet. We have a...

When I started the wine from fruit stage I had it in my primary fermenter. After it was going it dawned on me that it was a recipe for 5 gallons. So I got on the web and ordered a 5 from Fine Vines(good excuse to put in a order and you know you have to make it worth it and order lots of stuff)...

Well when I transfered from primary to carboy I had a big space in my carboy. I am hoping that it won't hurt the wine. This wine is from the fresh fruit stage. Even thou the big empty void in my carboy the bubbler was going strong. I will know in about 4 months. That is another question I have...

I have a wine recipe that calls for raisins to be used. Well the raisins that you get in a store all have preservatives in them. Will that hurt the wine?

What would you use to fin peach or blueberry wine from scratch? also whatwould you ise to stop the fermintation? I have only done kits and I would like to try some wine from just using fruit.

When making wine from the recipes on the wine list(from fruit) Do you top up? With what water or wine?