Recent content by vezePilot

GaDawg Said: I’ve wondered about the 8L Winexpert Pinot Noir. Can you tell us about it…Please? I love Pinot and have wondered about that one. I'm starting another batch of WinExpert Pinot Noir. This will be my SIXTH batch of this. Sorry about the delay in answering this question. Since 2022 I...

Another batch of Watermelon fruit wine. It's been a year since my last batch of this. Has the same additions of Conditioner and Cranberry-Raspberry fruit juice. The fruit juice goes into the fermenting, and at the end to adjust the flavor and color. The SG went right along as hoped. Tasty!

I have not had much trouble brewing beer or making wine since 2012, so that is why I become concerned when something doesn't go exactly according to plan. But this batch of WE Classic Pinot Noir seems to be just fine. It's clear, tastes okay, and I bottled it yesterday. If I actually knew...

So it does seem that this Pinot Noir is done. This morning the hydrometer indicated an S.G. of 0.990. I racked it off into a Carboy, added the sulphite/sorbate and agitated it for the full ten minutes. I'll try to keep the area warm enough. Thanks again for all advice!

Started May 24th, the initial S.G. was 1.095. Work area temp ranged between 62 and 70 deg F; Fermenter itself was 71 to 78 deg F. Today May 31st the S.G. is 0.997 maybe 0.996. Lid and Airlock seem as tight as ever. Completed fermenting in less than 48 hours ??? Thanks, SDO for advice! Why do...

I haven't made wine for several months, and started a Kit of Pinot Noir. I have made this type a few times, and the WE Cab Sauv several times, as well as many years of brewing beer. This is the first time that nothing is happening in the fermenter. It's been several days now. I opened the lid...

Thank you all very much for those who have given great advice regarding this project. Unfortunately, I have learned what great effort folks who process grapes themselves have had to undergo. And those who process any sort of whole fruit to produce a wine. It is too much for me to do. I have...

I have weighed two samples of the 1 gallon zip-lock bags of raw grapes. Average weight is 3.7 lbs. And I have 22 or perhaps 23 of these. That may be as much as Eighty Pounds of grapes. Which, if I recall correctly, is nearly Twice as much as a WinExpert Kit of prepared Juice. Unfortunately, I...

Thanks very much! I've ordered pectin enzyme and I have the K-meta on hand.

So I am back on this project, thawing the grapes and mashing them out. Isn't there a chemical/compound that I can use to reduce the risk of bacteria growth, but allow the yeast to grow? Thanks!

Thank you so much for this advice. I had forgotten about folks freezing their fruit for winemaking. I think I will have time to remove the stems and green grapes before freezing. And thank you also for the suggestion of a mix to make the wine with cranberry. Back sweetening is what I have been...

I harvested these grapes today. Many had dried up and fell off. No more sour skins, the ripe ones are sweet and tasty. I will be out of town from the 7th to the 19th. So I may not be able to make use of these. But I figured if we don't harvest them now there will be no chance to do anything...

Fencepost said in another thread: "Ferment in fine mesh bag and squeeze... takes a little effort to squeeze it all (grab handfuls within the bag, squeeze, go to next handful). Saves a step and something else touching the wine (like a press). I tried a small homemade press but just squeezing...

So, yes they are "slip skin" grapes, probably concord but not yet a lot of flavor. These would be good for Sweet Red wines, and the tannins are a bit more difficult to extract ... apparently. I have done a bit of reading about the uses of domestic concord grapes. I am not planning on investing...

So I'm following the advice in this thread. Today I picked one of these, because they are changing color. The grape I tasted was very good. Yes, quite a lot of seed inside. The outer skin is rather sour. But the flesh is sweet and tasty. And there are quite a LOT of them. I have the permission...