Recent content by Vinmakare

Thank you all. I've learned so much already. No book can teach what you've all experienced.

That's is very patient of you to wait so long. I hope that I can do the same some day. I'm very green to wine making so I'm very curious and less patient so far. I can learn a lot from you veterans.

I didn't consider that water would have a negative impact on the recipe. It makes sense. That's more strawberries than I thought. How long would a wine like this be aged before drinking? Thanks for the feedback! I appreciate it.

Thanks again everyone. Great feedback, I love it! A white batch may do me some good. I'm seriously going to have no wine to bottle by the time it happens. Every time I look at the carboy I think about trying it, ha ha. I think that it's very interesting drinking a wine that was made here at...

Does anyone have a good 5 gal or 6 gal strawberry wine recipe from scratch? I'd like to try it this summer when I can go to the strawberry farm. They have the small sweet berries that I think would be great for this.

I siphoned it into the carboy, mixed the potassium metabulsulfite and ascorbic acid and splashed it around. It's been in the carboy for around 4 days now in a cooler room. Zero bubbles now. The flavor changed right away, which I'm sure is normal. That stuff really stinks that I had to put in...

Great answers everyone. I didn't realize it would keep so long! I'm making a merlot from a pail of fresh juice. I heard home made didn't store as long, is that true?. Being my first batch I'll likely drink a little in a few months and keep the majority for longer. Guess it gets easier to wait...

I'm on my first wine making endeavor and I often wonder... when is the best time to drink the new batch? I mean once it's bottled, how long do you let it age?

Well. I found a 18.9 l carboy today, so I'll give that a go. Picked up some smaller rubber toppers for wine bottles, just in case the carboy fills up and I still have some left. I'll be doing this within a day or so I'm sure.

Thank you for the advice everyone. That sounds like a good plan. I'll see if i can source out a 20 ltr demijohn as it's in a 23 ltr.

Thank you sour_grapes for the timely response. My concern is regarding the exposure to oxygen with the demijohn being so low and testing it everyday with no s02 protection. Will the SG lower even though it's been steady for three days? How long can I keep it in this current configuration without...

Hello! First time wine maker here. I'm currently making a merlot from Mosti Mondiale (fresh juice). I was operating under the instructions of the store that I purchased this pail from. They said to let it ferment for 3 weeks under an airlock and bring in a sample then to test the sg to make sure...