Recent content by misskimmie

oops, I meant to. 5 gallons. What's better k meta or cam? Is there a difference. Should I do this before or after racking?

I have blackberry wine (fresh fruit) that's been sitting in secondary since September. The last time I racked it was just before Christmas. It still has sediment so I'm thinking that I should rack at least once more. I sampled it and it's pretty good so far. I'm getting anxious to bottle but I'm...

I did use yeast nutrient (and campden). I have been mixing it to incorporate air. It seems better. I'm watching this batch closely.

I do LOVE the smell of fermenting wine, It makes me happy. But not this smell.

I have a batch ( 7 gal.) of apple wine in primary ferment. It's day 3 since pitching yeast. (champagne yeast is all I had). I used 3 gallons of apple cider from a local cider mill and the rest was juice from windfall apples. I divided the batch between 2 buckets. All seemed well - good ferment...

Thanks Luc, I did that info on your site and you told me what I had surmised by reading it. I decided to take a trip to the winery where I get my supplies. It' an hour and half drive one way but worth it. I get encouragement there and I also bought another 3 gal. carboy there. Just in time, as...

thanks, I will hold off pitching yeast until I get pectic. I will get COLD tonight.

I'm a new winemaker. I don't have pectic enzyme, and cant get more for a few days. In the mean while I have 3 gallons of wind fall apple juice in a bucket. I made juice last night (jack lalane juicer) and put in campden, malic acid and tannin. I thought I had pectic but I don't. I was going to...

I just cleaned the kitchen and I will be cleaning a few pounds of chokecherry for a future batch of wine, roasting my heirloom tomatoes along with garlic, onions and carrots to make some Roasted Tomato Garlic Soup that I will put into the pressure canner. I've got sheets and towels drying on...

Posting questions about my 1st batch of BB wine. lol! I am also sipping a glass of jug wine I bought so I use the jug in future winemaking AND I am pressure canning Roasted Tomato Soup made with heirloom yellow tomatoes (some yellow) and garlic.

Thank you for your answers to my post. I feel a little better now. I have wanted to make wine for a long time but never jumped in until now. Im already planning my next batch, windfall apple wine.

Yes, I think I have all the chemicals. I put down "enzyme" in the post, but it is peptic enzyme. So, I still have some more blackberries. Can I make an F-pack and add ? can I add more sugar now? thank you

Must be a great year for blackberries. I picked and picked and after making jam and pie I decided to try to make my first batch of wine. I used proportions from EC Kraus for 5 gallons 20 lbs BB 2 tsp nutrient 3/4 tsp enzyme 2 1/2 Acid Blend 1 pk Monrachet Yeast I used 7 easy steps to...