Recent content by Gr8p

I almost go real fruit exclusive when making wine. I started the same way, had a Concord grape plant that just kept giving more and more fruit and family didn't want anymore juice or jam so 2 yrs ago I went w/ wine. I'D say it's been tough to clear a natural fruit wine quickly( I've done pear...

1.89 per gallon and -30 windchill this morning in SD

Love the pics and step by step how to Very helpful Question : why not put raisins in nylon bag instead during primary? Wouldn't it make transfer easier? I do mostly fresh fruit wines from recipes. Do u plan to do any of those in near future?

Dragons blood is always just a grocery store away. Buy the fruit make the wine. :D Now I understand why u bottled. Let the celebration begin!

It has been almost 2 yrs on this wine trying to let it clear so honestly, I bottled and decided to wait 3 more mths to let it settle then it will be celebration time! I also have some rhubarb that has been stubborn to clear. I'm going to try the pectic trick on that as well Kits and Dragon...

Wanted to update you on the progress. Using the info the great people on the forum gave me I first tried the pectic enzyme, since was Concord grapes from my garden I thought maybe it needed another hit as these came straight from the garden to the primary after crushing. It has worked great...

Just added some extra pectin enzyme. Original recipe I used did call for it so I did put some in at that time. Should I wait for some time before trying the Bent?

Grapes still cloudy So after a year of being in the carboy, racked three times, fining agent used, and some TLC the pic below is what I have. I can't seem to get this any clearer. Should I bottle anyway? The grapes were off a plant I had bought several years ago that produced more grapes than I...

I have aged some wines from this fall as well as tried a Dragon Blood. I was looking for you opinions on whether to bottle or not. I know Dave states very direct to never bottle cloudy wine. The carboy on the left is a Dragon Blood that has aged 3 weeks and has had a clearing agent added...

Wow! gonna get real spendy to bulk age every wine. Looks like back to collecting cans.

I have 2 3gal carboys. 1 has concord grape wine and one has pear. The pear has almost cleared on its own while the grape is still quite dark. I started in early October and have racked twice. Should i continue to let age till ready to bottle and then using clearing agent or Should i...

Thanks for the help, gentlemen.

Okay. Did a second racking to get the lees off the wine. Added campden and K sorbate to the wine to stop the fermentation. Both my grape and the pear wines showed SG .998 to .996. Here in lies the question : Smell is a little on the rotten egg side but the taste is very good......ideas?

is it all bad if there is some to space at the top of the carboy? Will 5 or 6 " of space ruin the wine?

Okay. I believe I'm ready for the next step in the process. I made a batch of pear wine (3 Gal). I put in Primary at the middle of October. I transferred to the secondary carboy on Oct. 30th. It appears to be an inch or so of lees on the bottom and no activity coming from the airlock (I...