Recent content by Jswo23

I made a kit wine that i've let sit for almost a year now, how can i tell if its bad? I also made some wine that i've been letting age with wood chips for almost a year as well, are these bad by now or can i add some sulfates and bottle it up?

understandable, but i plan on buying permits to sell wine, how do i cut the turnover rate down so i can build a inventory?

so im thinking about making a batch of apple wine from Vintner's Best® Apple Fruit Wine Base 128 oz which produces 5 gallons. my question is, is it possible to add a gallon of preservative free apple juice to make it a 6 gallon batch?

I just racked to again to reduce the sediment at the bottom aka lees. I think maybe I've done something wrong in the three racks cause I feel like I've lost a good amount. Should I just add a cheap bottle of cab sauv? I mean it is a blend of a cab sauv and franc and a merlot berry.

Well i started on 9/17/16, then racked it ten days later. then on 10/6/16 i stabilized it and degassed. i waited till 10/19/16 to degas one more time. and that brings us to today.

So im just about to bottle a World Vineyard Trinity Blend 6 gallon kit, and noticed that my head space is pretty low, can i add water to get it to the right point? it says don't add water but im thinking it would cut out the amount of oxygen exposure. I'm also noticing a pretty long wait time to...

So at this point im a few kits in, all being 45 day kits. I just started my first batch of Cab. Sauv. made from fresh juice from a local produce supplier. My question what can winemaker do to replicate this quick wine drink-ability, while using whole sale fresh juice? Most recipes calls for at...

Bill To answer your question this was a rack to get the left over lees out before bottling i do plan on bottling and age the bottles for more than six months so i plan to add more sulfate before the deed

Dumb old me, didnt realize before starting the process, that my racking cane wasnt long enough for the 6 gallon carboy i planned to tackle. I racked as much as possible before taking a food grade 5 gallon bucket i had laying around, cleaned, and sanitized, dumped the remainder into it. this...

So im trying to mess around with my Cab Sauv Recipe, particularly trying to see which oak chips, provide the best desire flavors. I once heard it's possible to take a 5 gallon batch(23L) and split it up in to 5 separate batches. Has anyone done this, and if so any tips on how to correctly...

So im preparing for the next batch of cab Sauv. im about to start and i was getting some of the equipment pre-sanitized before i got the juice. While cleaning out my previously used 7.9 food grade primary fermenting bucket. i noticed a smell lingering from the previous batch. No matter how hard...

Making a quick batch of apple wine to age around a year. The recipe I found requires you to wait 12 hours after adding the sugar, ascorbic acid, wine tannin, acid blend,yeast nutrient and campden tablet, to add the pectic enzyme. Then requires another 12 hours to add yeast. 'My question Is can I...

So you suggest i just leave it alone? the other kit that i made was at a 1.097 start SP Gr. and when i bottled it it was around .0996, i tasted a small portion and it tasted amazing. It as reads 1.080-1.097 on the instructions. literally stating "depending on the wine" so it was definitely in...

Im making a world vineyard trinity blend 6 gallon kit, and when i read the sp gr for the first time it was around 1.092-1.093(before yeast) at 84 degrees. In order to proceed to the yeast stage i cooled the entire batch down to a 72-75 degree temp, then added the EC-118 yeast, and covered it...

Okay my fellow wine enthusiasts, we all know what grapes are best, or Strictly used to make particular types of wines. I want to know what grapes or Fruit (Trying to broaden the thread) you used to make a particular recipe that you love, feel free to leave recipe as well! Give some of the newer...