Recent content by gbeem

If I win, I'll go with Cellar Classic Winemaker's Trio 18 L Wine Kit. Sounds very interesting!

Thanks Debbie, How many pounds of fruit per gallon do you use? Greg

Thanks Thanks to all! A new batch will be underway as soon as my primary is available (mint tea fermenting now). I'm glad I found this site. Greg

Now I am anxious to make another batch. Would 4 pounds be enough, and how do you make an F-pak?

Hey Julie, I used 48 oz frozen red raspberries,3.75 qts H2O, 2.25 lbs sugar. 1/2 tsp acid blend, 1/8 tsp tanin 1 tsp yeast nutrient, 1 tsp pectic enzyme. SG was 1.08 and I used Red Star premium Cuvee. I had the berries smashed in a bag and removed them and racked after one week. Thanks for...

Thanks Jon. I guess that will be the next step in evolution as a winemaker.

Is acid testing done in the primary, secondary, just prior to bottling or at all three stages? I have added acid blend per recipes, but that must just be a guestamate? and testing more precise? Thanks

Didn't test acid levels(don't know how). Used premium cuvee yeast and did K sorbate first. Thanks for all comments. Greg

I'm new to wine making (18 gallons). I've just bottled a gallon of raspberry. It was very dry and somewhat bitter. The recipe I used said to age for at least one year. Can I expect the bitterness to abate? (I added 2 TBS of sugar prior to bottling)