Recent content by ssschuerch

@winemaker3352: we really didn't have the cloves in the must for more than 3 days before removing them in our strainer bag. I'm surprised how quickly they imparted flavor. @Wade E: I would love to hear if your wine is still tasting strongly of cloves! Please let us know.

We have started a 5-gallon batch of the Banana Spice wine featured in the purple book (Winemaker's Recipe Handbook). The recipe asks for 1 oz of cloves for a 1-gallon recipe. We decided to be conservative and only added 2 oz of whole cloves for the entire 5 gallons. We have just racked from...

As you can tell I'm a newbie, so thank you so much for your input! The pear recipe I used was from easy-wine dot net. Because I'm such a new member, the website won't let me post the link.

I am using a pear wine recipe that says that after adding the yeast, primary fermentation should take about a week. We added the yeast starter on the 4th and it was bubbling away happily till this morning. It was pretty still this morning. Smells like alcohol. My initial SG reading before...

Thanks so much for all advice! We will definitely be better prepared next time!

At this point we have all the fruit and water in one fermenter, do you have any suggestions on how to proceed from here. We have all the fruit in a strainer bag in the fermenter and it's full of water and juice now.

My husband and I are making pear wine for the first time. We are making 6 gallons and the recipe calls for 4-6 pounds per gallon. We added the fruit to a 7.9 gallon primary fermenter, but then only had room for about 1/2 the amount of water that was called for by the recipe. It said 3 1/4...