Recent content by sleepy

The temperature was at 68 degrees. I did find some info on the montrachet that said its not a good high alc. yeast.

I have a montmorency cherry wine that I got a little crazy with the sugar(1.142 beginning S.G.) It fermented down to 1.030, I transfered it to a carboy,the airlock burped for a day or two and then ceased. It has been 7 days and I just took a reading and the S.G. only dropped to 1.026. Since...

Thanks for all of the ideas. I found my solution. A buddy is giving me some of his home brewed raspberry(he owes me , my wife picked him enough berries for 15 gal.) By the way, has anyone tried a few drops of olive oil to seal out the oxygen?

I currently have 5 gal of raspberry clearing in a carboy (2nd racking) that will be ready to be racked again in about 2 weeks. The recipe I followed allowed for adding water to top up the carboy . I don't want to mess up the flavor or dilute the alc. content. What would be best to use to top up...

Hello all. Greetings from Slinger, Wisconsin. I'm new to wine making, but have been enjoying home made fruit wines made by friends for many years. Now it's my time to give it a go. I currently have 4 batches in secondaries(raspberry, Welch's concord, apple, and a cranberry) and 1 in the primary(...

Thanks for the input. I'll check out that web site.

Has anyone out there made orange wine? Does it have a subtle orange flavor or is it quite strong? Looking for recipes if anyone cares to share. Thanks.

I am new to wine making and have my first batch of raspberry under way. Followed instructions in recipe(2 1/2 tbsp/ 5 gal.), tested for acid level, and it came up very low (3.6 using digital lab grade meter). Is this common for the fruit? Next time can I start with more acid blend, or should I...