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What is a small amount?

The k-meta bag listed one-eighth teaspoon per gallon.

Would you believe 8 tbsp? It should have been 4 tsp.

I splashed until I couldn't smell the SO2. I took a small sample from the barrel and added some yeast. Nothing has happened after 3 days. I've been splashing for 2 weeks. OK, a little history. I've made this wine in this quantity in the past with great success. The recipe called for the...

It's before fermentation. I added tablespoons instead of teaspoons.

All, I made a huge mistake. I added too much K-meta to a 50 gallon batch of cranberry wine. I've been splashing the must between barrels, but nothing is working. Any other suggestions? Huh?

My experience has been that filtering does not work.

How do you test the sulfite level?

Is there any way to remediate the problem?

Hi all, I made a batch of strawberry and cranberry wine (two batches, not mixed). Before I bottled each batch, I filtered the wine. After two or three months, I noticed a stringy looking sediment in most of the bottles. The wine tastes OK, but doesn't look good. They appear to look like...

Thanks guys. I appreciate all your help.

I make a lot of fruit wines and I purchased a Buon Vino filter. I'm curious if sterile filtering the wine would eliminate the need to cold stabilize. Anybody have thoughts they're willing to share?

I just made strawberry wine for the first time so I'm not sure what to expect. When I racked it the second time, I noticed the color had an orange hue to it. I was expecting a pink color. I took precautions to prevent oxidation and the taste is good. I've not seen strawberry wine before. Is...

Non-grapenut, You can gift your wine to anyone you choose. You can make up to 100 gallons per year without a permit for personal use, 200 gallons annually if you have a spouse. You cannot mail a bottle to your sister through the US Postal Service. UPS will ship your wine. I don't know...

BBarnes, I use the blue, food grade 55 gallon drums to make my wine and I've never had a problem. I use them as both a primary and as a carboy. When I use it as a carboy, I shoot CO2 into the drum before racking.

Certainly.

I would recommend you make the blueberry and peach wines separately then blend them together to get the taste you desire. Don't blend them all together all at once. Use measured quantities of each until you achieve the taste your seeking.

Welcome fellow Western Pennsylvanian.

Wade, I'm assuming if I use the calcium carbonate or potassium bicarbonate that it would be added at the end of fermentation prior to bottling or aging. With the tartaric acid, am I correct to assume this would be added at the beginning of the fermentation process? Huh?

Hi all, Every other year I make a batch of blueberry wine in a 55 gallon drum. I'd start the batch in mid-to-late November and I'd cold stabilize the wine by moving the drum outside in December until it reached about 35 degrees F, then rack it into another drum. If I make a batch in May...