Recent content by michael-s

Interesting combination of different fruit wines you have. I got a big smile when I saw the color of the one that is 2nd from the right, the 3 gallon peach wine, it is very similar in color to the wines I have clearing. Your peach/vanilla wine combination might be something to try down the...

More good, reassuring information about my peach wines that are presently clearing. I drove into the city to a business where you can get wine made from kits to pick up wine making chemicals. While there I showed the owner pictures I have on my cell phone that I took this morning showing the...

Thanks for your reply, it is very reassuring. Yes carboys labeled B & D are clearing faster than the other 2 with B being the quicker of the 4. You don't think it is an oxidation problem so that is good. I have never dealt with an oxidation problem so I would not recognize one when I saw...

I need fruit wine makers to put on their thinking caps and give me some comments and or advice about my peach wine. I made 4 batches of wine, all at the same time and I am concerned about 2 of 4 carboys of peach wine that is presently stabilized and clearing. Look at the attached photo and...

4 batches of Peach wine are now into secondary fermentation. Looks to be coming along quite fine and fermentation still looks good. I would guess secondary fermentation will be done in a fairly short amount of time and then onto the stabilizing and clearing. Looking forward to finding out...

I added the yeast today into 4 batches of peach wine, my first effort making peach wine. All 4 batches have starting SG of 1.100 and temperature around 23.3 Celsius. I hope all goes well and end up with good tasting wine. I followed a recipe I found online.

I wrote down the name of your trash can and will see what I can find up here in Canada.

Thanks for your reply. I am going to go ahead and see how it turns out. I would assume it will be just fine having the squeezed juice available right at the beginning, just like regular wine making. I will probably toss in the skins too, contained in a bag. In your picture you posted I see...

Has anyone every used DangerDave's Dragon Blood Wine recipe and instead of placing the fruit in a bag and removing and squeezing it every day during primary fermentation but instead pressing the fruit using a 'grape/fruit press" right at the beginning and then placing that fruit into your...

lepidgeon you are receiving lots now from winemakers that have, I assume, been making wine for a while now and are confident in their abilities to experiment and add different things to their wine kits, which I totally agree is a good thing. When I started out learning how to make wine I...

I must correct a couple of spelling mistakes I did in a reply. I typed "bye" in two sentences and I actually meant and should of typed "buy".

All good points about kegging wine Mortalpawn........... very helpful.

I agree with the comments here................. You have to degas the wine by stirring it by some means. Using a stirring stick, the long and hard way. Bye a drill, battery operated I suggest, and use a wand, either plastic or stainless and stir and degas that way, it is quick and easy. Bye...

I would like to add something I consider very important I read when I started to learn wine making. Use proper equipment.... that is meant for wine making. Cleaning & Sanitation........ "Anything and Everything" that comes in contact with your wine has to be clean and sanitized....... don't be...

Thanks for the good information Mortalpawn. Kegging wine interests me quite a bit. After fermentation is complete you have the waiting time for the wine to age, at least 3 months typically. I just recently opened the last bottle of wine from a batch that was bottled in 2015. The batches...