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Hello beer making folks I've been making wine for a while now and I really enjoy it. However, I prefer drinking beer. Part of what is great about making wine is that I can, through a labor I enjoy, turn ingredients I can find in the grocery store into wine at a lower cost/bottle than buying...

Well I split this batch with a friend who is just starting winemaking. He insisted on using two yeasts that he had purchased already so we did. We used Lalvin RC-212 dry yeast packet and then a white labs liquid lager culture although I am not sure exactly which and he doesn't remember either...

Hello everybody, It's been a while since I was here last. I am currently making my third wine and my largest batch so far and have run into a bit of a snag and I hope somebody might be able to me out of it. The wine: (as accurately as my skill can determine) Concord grape juice concentrate...

jalapeño wine would be a great idea! I assume it holds some of the spice after it is bottled, that would be great. thanks for the idea I think I will look into that and maybe use the welch's grape juice as a cheap base or something. that should be a fun experiment.

Hello everybody, I am interested in making a fresh batch of something with the specific goal of cooking with it. So either a wine or mead that will work well for cooking. I am only 22 and have very little experience in both brewing (made 3 batches) and wine (drinking or cooking). Does...

After back sweetening a glass we have a bit more hope for this being a reasonable gift again. To back sweeten the whole batch how much sugar should I add per gallon? and do I need to add more SO2 or something to prevent re-fermentation? Sorry I misread my hydrometer just now it was...

The exact recipe is in my dorm room right now, I am home for Christmas so I cannot say exactly what the recipe was. I pretty much used the recipe on the back of the can though. Unfortunately I did not get a truly fantastic reading on the starting sg either but it was somewhere in the ball...

I have reach the end of the process of making my first batch. It is a cherry vinter's harvest wine base. I did the whole primary bucket fermentation and then when my sg reached .990 I racked it to the carboy where it has been sitting (there is some lees on the bottom but not too much i think)...

so I have been fermenting my first batch for a while, it's cherry. I put it in the primary bucket for about a week with just a towel on. when the sg hit about 1.040 I put the fermentation lock on it. There are no bubbles for a couple of days now. So I have two questions 1) what do...

sorry to not provide enough info. I am using vinter's harvest cherry wine base (it does have whole cherries in it but I put them in a straining bag so I will probably just turn the bag a couple of times instead of stirring it to better avoid messing up the lees. I do have something of a...

Now that I have my first batch going what do I do? The recipe says to stir it every day (the top only) for the next 4 or 5 days till the sg gets to 1.040 and then rack to secondary? does that sound about right? Would it work better to not stir? Do I need to do anything after racking? I...

whoot whoot all set! things worked out fine. I was afraid of letting it sit open like that if the yeast wasn't doing its thing (germies getting in and all). but now about 12 hours later I can clearly hear that sweet bubbling sound made only by fermentation!

As I wrote in my last thread I just started my first batch two nights ago. I put in 5 campden tablets for 5 gallons of wine (including the volume of the cherries in it which is probably about a quarter gallon). I also made a yeast starter by putting the yeast in a jug with some water, 1 tsp of...

awesome so it sounds like I have it figured out but I am seriously confused about one thing. Why would I ferment without the lid? whats the point of even sanitizing if I am just going to leave it open like that with no airlock to protect it from bacteria and air? and then when would I put the...

I have collected everything I will need (also I switched my plan from fresh peaches to cherry concentrate) and will be starting my first batch of wine in just a few hours. I just wanted to double check my plans with some more experienced wine makers: 1) mix 1 tablespoon sodium...

thanks for the link.

Would using plastic jugs rather than glass carboys have any effect on the out come of my wine?

OK so you are saying to leave the fruit in that does make more sense however I will still have the problem of only having one bucket which will only give me about 2.5 gallons of actual wine. To make up the other half of the wine would you recomend doing one half and transfering to my carboy...

Sorry to be so bad at catching on but I just want to make sure I get this right and am not seeing where the 5 gallons of actual workable juice is coming form since the volume of whole fruit is so great please bear with me.... So I take half of each of the ingredients in the recipe and put...

OK I checked out the recipes section and actually decided to go with a peach wine recipe that you made: 26# Free Stone Peaches pitted and sliced 3tsp pectic enzyme 4tsp acid blend 10# sugar or bring to 1.095 5 gallons water Cote des Blancs yeast Ferment dry.add k-meta and sorbate. make...