Recent content by hmoss

I have tried it and really liked it. (I actually see my past self up above in the thread asking silly questions, it's funny to see how far I have come since then!) It's a great alternative to Dragon's Blood since I'm not into lemon...it's a sweet, easy drinker. No advice to pass out on...

The wine had been racked off the lees, and there wasn't any film on the surface. So I think I'm good to go!

Thanks guys. Usually don't get a bad head till I've consumed at least a bottle, so it was an anomaly. Haven't been feeling well lately though, so I think I'll attribute it to that. I'm going to follow the advice here, greatly appreciated.

I started a triple berry, quick drinker wine at least a year ago. A recipe that was supposed to have it ready within 3 months or so. I did all the steps, basically up to but not including sweetening and bottling. Then I started a new job and the 6 gallon carboy has sat in my closet ever since...

Thanks guys.

I also have an oxidation question. I was recently relocating and arrived at my destination to see that the airlock had been knocked off of one of my carboys, stopper still in place. It had only been about 10 hours and it was a 5 gallon batch, recently stabilized. Sorry for the total beginner...

Quick update: wine tastes delicious. And I forgot to mention that the bottom of the airlock was barely touching the surface of the wine. Had no idea I'd filled it that full but maybe that contributed?

Hey everyone, Having a slight problem and thought it better to post in a similar thread rather than start a new one. I have a batch of apple at about 7 months, stabilized it a couple months back and sweetened a couple weeks later. Was going to bottle tonight, then caught a look at the...

Thanks James. As far as the first suggestion, that's kind of my whole problem-that I can't go out and get the additional fruit for a 6 gallon batch.

Sorry for pulling up an old thread if there is something more recent about this recipe! Anyways, I am excited to try this one out. However, I shopped and planned for a 3-gallon recipe, completely forgetting that my 3-gallon carboy is tied up for another month or so. My finances this month don't...

I'd like to back sweeten my apple wine with concentrate, given that I feel it needs a flavor boost as well as sweetening. So my question is this---does the concentrate have to be preservative free? I know when making wine with juice, the juice must be free of all preservatives. But all the...