Recent content by Swank

I've heard some say they only do it with reds but I do it on all mine.

I took all the shelves out and cut a piece of 3/4" plywood to fit the bottom. I can fit 2 five gallon and 1 three gallon carboys in it.

Sorry, I forgot to say that I have the fridge temp set to about 35 degrees.

Typically I fine after secondary is complete and rack it off the findings sediment after three weeks. Then sulfite and let it bulk age for a year. At the end of the year I put the entire 5 gallon carboy in a spare refrigerator for three weeks, this is the chill proofing. This helps precipitate...

No actually I like it sweet. I didn't list all my steps but after aging a year I chill proof, then back sweeten and bottle. Between the sulfites and the year aging I believe all active yeast have died, never had one start working again. I just didn't know if it would be better to sorbate now...

My peach wine is completely done fermenting through the secondary phase. I have never used sorbate before, I simply sulfite and let it bulk age for a year before fining and bottling. I have two questions: First: Is it necessary to sorbate and let it sit for a period of time before adding the...

Good point about adding acid blend and then using the 1122 yeast to get rid of the malic acid. Do you think it would be best to not add the acid blend and then adjust the level after fermentation to the 0.60 level? Also, I have a 20 plastic fermenter but was just planning on splitting it...

After much research I am making a batch of Peach wine using an FPac. Below is the recipe and steps to making it, I would appreciate it if some of the more seasoned Peach wine makers would read it over and give me your opinion. My plan is to start with an 8 gallon batch of must and end with a...

Thanks Joe. I guess I struggle with how 6 to 8 more peaches make that much of a difference when I'm starting with 30 lbs in the beginning. Is it the sauté process that enhances the flavor? Also, exactly when do I add the Fpac? While secondary is still working or after it is complete and racked...

I've been making wine for 15 years now, mostly from recipes and a little of my own experiments. Just discovered this forum and I've been like a sponge reading as many threads as possible. Nearly all my wines have been from grapes, the only fruit wine I do regularly is Cranberry. I never had much...