Recent content by redneckwineo

i know this is an old post but, I just recieved my mm caberlot kit and was courious how yours turned out?

thanks for yall's help and advice. I have several 1-gallon carboys for trials and failures with different ingredients. Hopefully i can bring this batch around with your suggestions- thanks again, Don

its a gallon batch of muscadine wine thatis about 8 months old.Ihad added some oak during the fermentation process and as I was going to bottle it, it seemed thin and a littlle harsh. I was thinking of adding asmall amount ofconditioner and some concentrate but was unsure of what those would do.

can red grape concentrate be added to a finished wine to enhance the body/flavor in conjunction with a stabilizer? thanks in advance for any help-

I racked the wine again and it has been bulk aging for over a month now. It was tasty but light bodied. I topped it off with a good cabernet to removed some of the head space and will probably bottle late December. I will certainly use more fruit/gallon next time. The meads turned out great...

thanks for the ideas. I got a wild hair and put some stuff together last night. I'm attempting a 2.5-gallon batch with the following... <UL> <LI>9lbs of local blueberries</LI> <LI>1 cup of my fresh muscadines (just for the heck of it)</LI> <LI>2 bananas</LI> <LI>4 cans of grape...

Has anyone ever tried blending a concentrate with blueberries or muscadines for a unique flavored wine? This may only make sense in south mississippi but, I have some left over blueberries and my muscadines are ready for harvest. Kinda wanted to try something different this year. This may be the...

I fed it a little breakfast-nutrient this morning. The SG is now at 1.034. Hopefully this stuff may just turn out drinkable! I'm sure I will have more questions. I have sucessfully made a couple of kits purchased from the toy store. Certainly easier that way. So far, I've tried to make a couple...

Its me again.... I added the nutrient and energizer as suggested. Tonight the SG was 1.050. Seems that the must has settled down a lot.I sure worked hard picking those bluberries even though I should've used more. Any suggestions on saving this batch and making a semi- or dry wine?

thanks gaudet, I just kicked it up a notch as you suggested...

hey, I do appreciate the advise. Hereare some answers to some ofyour questions. It was a recipie for 6-gallons. The fermenting temperature is 75 to 76*. I added 1 1/2 tbsp of nutrient and 1/2 tsp of energizer at the begining. I checked the SG today and it was 1.062 Do yall suggest...

Help! What do I do next? I'm a newbe winemaker and love it. I'm in the process of my first 6-gallon batch of blueberry wine. I used 15lbs of blueberries, 13lbs of sugar, 1lb of raisins, 1/2 tsp of Petic Enzyme, 1 tbsp Acid Blend, 1/2 tsp energizer, 1-1/2 tbsp of nutrient, 6 crushed campten...