Recent content by hlbradley

Thanks everyone, all that was said definitely helps. Is it smarter to start all wines with enough sugar to completely ferment out and then sweeten later if wanted or start with enough excess sugar to stay sweet after fermentation? Is that a personal preference thing? I am trying to...

Hey everyone, I am still learning a lot about wine making and have a question. Is there an ideal ABV to shoot for? I am noticing that most wines I purchase are in the single digits but the last batch that I just put in the secondary is about 13.5% at this point. Will that much alcohol keep...

that is exactly what I needed to know!! THank you so much!! I am printing to put this in my recipes right now!!!! You all have been so helpful! Thanks!!!!!

Do you have to look for juice that says no preservatives?

what about adding some peach nectar from an all natural store?

Yeah, I read that watermelon was difficult. It was the cheap in season fruit though so i went for it! By bad I mean yeasty. If I taste or even smell it, it ruins beer for me! It brings out the yeastiness in beer afterwards. Thats the best way to describe it. I will try campden and see...

I fllowed Jack Kellers recommendations recipe wise. Fermentation was beautiful and had finished very quickly, I used a starter to make sure it started fast. I racked it off the lees after 1 month. second racking 2 mos later. I did use Montrachet yeast instead of champagne yeast and wonder if...

So, my first batch of wine is watermelon. After three months, having been racked for the second time, it tastes odd. rather yeasty even though it looks pretty clear. My blackberry actually tastes like a decent red after a month so i am wondering if i just need to be patient and let the...