Recent content by gardengrl

Thanks Appleman! Yes, I added the kmeta before racking into the 2ndary. It's very dry & will need some sweetening. I was thinking of using Super Kleer for clarifying (sorry if I got that mixed up in my previous post). So, if I wanted to use Super Kleer versus time for clarifying is this...

I have my first batch of Strawberry wine (1gal) waiting for the next step. It completely fermented out about 2 weeks ago, and I racked it to another 1 gal carboy last week (to get it off the gross lees). It fermented fast, in about a week. So now what? I'm confused about all the info as to what...

Joan, what does BTDT mean???

O.k., so I have other questions too! So I added enough water to bring the SG down to 1.090-ish, then added the yeast. Was that alright? Will it dilute the wine? Should I add more fruit now? Is there a difference between, say, adding enough sugar to 5 pints of water/fruit to make an...

Wade, I used a champagne yeast as he specified in his recipe. He doesn't say what the finished SG should be. I guess I'll wait and see! I've read somewhere else (after the fact) that his recipes start out sweet and that people making his wine should use caution. Oh well...live and learn.

So I started with a strawberry wine from Jack Keller's site. Took my first SG tonight before adding the yeast.....1.120....yes, that's not a typo!! Even my hydrometer said "dessert wine" in the red zone. WARNING WILL ROBINSON! Mental note: Jack's wines start sweeeeeeeet. I added a little...

I have a silly question, or maybe I'm over thinking. Okay, if a wine recipe for a 1 gallon batch of wine states to use 5 pints of boiling water poured over the fruit & sugar initally, where does the remaining fluid come from to make 1 gallon? For example, the strawberry recipe I'm using...

"Smellin' funny, but I don't know why" Who's next?

Ah, yes. I forgot about the pectic haze issue. For some reason, Jimmy Hendrix comes to mind... "Pectic haze, all in my wine" Anyone else wanna' try and take a stab at the next verse?

Thanks Peter! Any idea of when I would use Super Kleer during the process?

Oh, one more thing. The person at the wine supply store gave me some Super Kleer and I've read about it. When do I add it during the wine-making-process??

O.k., I have all my equipment and want to start with a strawberry wine. I’ve been reading Jack Keller’s website, plus Terry Garey’s book, so I think I’m ready. I have a few questions though :<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><O:P></O:P> <O:P></O:P> Both...

You guys are killing me! I would LOVE to start a 6 gal batch; we just don't have the room! It'll be easier for me to hide 4-5 bottles at a time than 30. We're in a tiny starter home, which stinks if you like to do things like make wine! LOL Sigh. Patience grasshoppah'!

Thanks for the feedback! I'm going to a "winemaking superstore" in the local area tomorrow to get the supplies I need. First batch will be a strawberry wine, but will start with 1 gal batchestill I getthe hang of things. I dojelly making, jams, preserves, andsalsas already, so this is right up...

Hi Everyone! I'm about to venture into home winemaking, but I'm doing lots of research first! I live in Florida and waswondering how this is done without a basement to keepmy fermenting/aging wine from getting too warm. We normall keep the house temp between 70-75 with the AC and...