Recent content by MEJA

A couple of years ago I read that a good sanatizing solution could be made by mixing 3 tbs. of K-Met in 1 gal. of water. I also read that this solution could be saved and reused as long as it was being stored in a sealed container like a plastic milk jug. Today when I was getting ready to...

I have two 6 gal. carboys of wine that have been settling for seven weeks. While I am racking them off the lees I want to know if it would do any good or harm to adjust the acidity. I’m a beginner and when I made these two batches of wine I was unaware of the importance of testing the acidity...

Thanks guys , it sounds as though you are not concerned about the brown color and that with aging and settling it may slowly return to its pale yellow color. I can certainly add some ascorbic acid but I have no idea how much to add to 6 gal. also I do not know how much sulfite to use. If I...

Hi everyone I hope you all had a Happy Thanksgiving. Last month I made some apricot wine, something I have never tried before. When I put it in the secondary it fermented to dry in about two weeks. After three weeks I racked and filtered it off the lees then I poured in a cup of honey...

When making a fruit wine and it is in a 6 gal carboy filled to the neck how would the wine be affected if the water in the airlock evaporated away? This happened to me when I left a carboy of Cherry Wine set for about 6 months, I went ahead and bottled the wine even though it had an unfinished...

Thank you all for your answers to my question about what date to put on my label when bottling a batch of fruit wine. It appears there is no set rule or protocol. I was wondering though does it make any difference how a wine ages whether it is sitting in a carboy or if it is bottled? If not...

I would like to make some labels for a couple of batches of Cherry Wine I bottled in September. This wine had been sitting in a carboy since 11/09 and I would like to know what date I should put on the label.

Thanks again winemaker for the explanation about how campden tabs and pectic enzyme work. When I made my first couple of batches of Cherry wine the directions said to combine everything at the same time so I did and the wine seemed to turn out fine but if following your advice will help to make...

Thanks winemaker for your rapid reply, however I am a little confused about a couple of things you mentioned. Here is the recipe I’m following 25 lbs. Apricots, 12 lbs. Sugar, 5 gal water, 5 tsps. Energizer, 71/2 tsps. Acid blend, 5 campden tablets, 21/2 tsps. Pectic enzyme powder, 11/4 tsps...

This is my first visit to your forum and I'm hoping you may be able to help me out. I am a beginner and have only made 18 gal of Cherry wine. Now I am attempting to make Apricot wine using fruit I picked early this summer and stored in the freezer. 60 hours ago I put 25 lbs. of the thawed...

Good morning I just logged on to get a little help with a question. I am a beginner and I'm flying by the seat of my pants.