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I was also wondering about this as I'll have some of these chemicals left over from making wine this fall. I had planned on making one batch of wine, but now I'm working on my third. LOL. Should these chemicals be refrigerated or left at room temperature? Will they still be good in 6 months or...

I believe your wine will definitely have a taste. It may turn out better than you you think especially if you age it, although I'm guessing the alcohol content will be in a range of 13 -15%. You could make a lower alcohol content wine and blend the two wines or you might be able to blend in...

Hey J Bullard I am intrigued by your knife collection. What kind of tools do you use to make all those knives from old lawn mower blades? I'm guessing maybe a table grinder. At least you're recycling. I never thought about doing that with old lawn mower blades. Mitch

Once the wine ferments dry at .990 and I add the K Meta should potassium sorbate also be added? Thanks Mitch

Hey Everybody, I've got a simple question, I'm assuming that you normally don't add any k meta when moving your wine from the primary to the secondary? Thanks Mitch

Darn, I was going to leave a glass for Santa!!!

Wade, Right now I hadn't planned on using a fining agent.

Thanks Wade, I guess I was hoping to be able to drink some around Christmas.

Hey Snowbird I'm guessing you can use a recipe for a grape wine. I'm thinking a muscadine is a kind of grape. I guess depending on whether its red or pink or white you could search for that particular kind of recipe. Others on here may know more than me about this.

Hey Snowbird In a nutshell my plan is to within a few days put this stuff into secondary fermentation containers and leave them there for about 3 weeks. Then I'll rack again and leave it for about 4 weeks, that should be around the first week of November, then I'll rack again for around 4...

Hey Snowbird I started mine on Saturday, September 6 and right now its in the final stages of primary fermentation.

Hey Snowbird, Do you know what the alcohol content is? Your ratio of sugar to fruit is higher than the batch that I made. Mitch

Hello in Karns. I'll try to go and view your posts, looks like some good wine in the carboy in your picture.

Thanks Allie, All I can say is 'Oh that's how you do it!' I understand now and I'm still learning. Mitch

Hi Wade, Thanks for your reply The starting sg was 1.092. What I was trying to do was make a wine that's more of a medium wine than dry so I thought that in order to do that that I needed to add more sugar. To a large degree I don't know what I'm doing. Thanks. Mitch

I had read a couple of wine making books written in the 70's. I've got a 5 gallon bucket nearly filled. The recipe: 12 lbs. blackberries 1 10 ounce box of raisins - chopped 8.50 lbs sugar 3.5 Gallons water 3.5 tsps. yeast nutrient 4 tsp acid blend 2/5 tsp potassium metasulfite 1 3/4 tsp...

Hi everyone, Wanted to say I enjoy this forum and reading all the topics and I appreciate everyone sharing all of their knowledge and experiences good and bad. I'm making my first batch of wild blackberry wine and it seems to be going alright.