Recent content by Krhamm

I've received 6-7 lbs of blueberries. How many gallons should I go with? 1 or 3?:?

I know the most important step in wine making is sterilization. What are your process or steps when to clean the equipment? Each time that I set up to use my equipment I use oxi clean, rinse, one step, and then a solution of k-meta/water in a bottle to squirt on my equipment. My equipment...

How long do I need to refrige?

I'm going to dig my notes back out and review it. I'll share it with you guys. May be tomorrow nite before I get back on here.

Several months ago I've bottled three gallons of blueberry wine. This morning I've noticed one of the corks popped off. Several months before bottling I've added potassium sorbate, f-PAC, etc. I thought for sure it wouldn't ferment anymore. I find it strange that it took this long to pop a cork...

I happened to find a bottle of blueberry wine in my basement. It was my last one. Everything is good to go! I appreciate everyone's input.

Today i've racked my 3 gallon blueberry wine that i f-pac several weeks ago. I've back sweeten just a little bit as well today however i have about 1/4 of a gallon or less of head space in my carboy. Will this be an issue for oxidation? If so, I don't want to add water to dilute it so should i...

I've notice that this recipe adjuster website is down. Anybody else experiencing this as well?

What is the expiration or longevity of packaged yeast before opening? Also, should the package yeast be store in a refrigerator or not? ___________________________________________________________ For the record, i'm getting tired of the rain here in southern Indiana:rn

By adding the f-pac wouldn't that sweeten the wine back up enough already? I know the instructions on f-pac is to cook down the fuit/juice and then wait a few weeks to back sweeten. I would think adding f-pac would be the only thing needed to get the sweetness. I've never done one and planning...

Do i still use 16 cups of sugar and 8 cups of water per Lon's recipe or enough sugar to have my SG at 1.070 for the 3 1/2 gallon?

I've read that some winemakers use a spray bottle to sanitize their items. Here are some questions that i have: What size bottle do most people use? How much K-meta or one step solution do you add? What is the average shelf life of this solution in a spray bottle?

I wouldn't be surprise if he did:):

I got to thinking about this again and realize that the fluid that i had in the air lock was one step solution. I don't why i did this but i did. I should've used k-meta solution. Anyways will this solution hurt the wine if it leaked into it after my son pulled onto the air lock?

Should i conduct another acid test after i backsweeten? If i do and it shows that i need to add acid blend to the wine, should i add it after backsweeten then wait a few weeks then bottle?