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well fellow wine makers, i came to this forum last september and i love it as much as wine making in itself, but unfortuneatly ill be gone for awhile, im getting a divorce and im lossing everything except my house, my kids( i have custody in prior marriage), and vehehicle, i will have no...

i just made a 5 gallon batch of stawberry jam wine i used 14# of jam 6 tsp of nutrient 10 tsp of pectic enzyme (would of used more but i ran out) topped up to 5 gallons with water adjusted acid to .6 by adding 7 tsp of acid blend i have a quart of apple juice with a sachet of...

i have an acid kit and after figuring out how to use it i spilled the sodium hydroxide solution, so i went to my lhbs and got some more, well the stuff that origionaly came with kit was .2n and my new bottle is .1n, do i use half the amount or twice the amount or what? im confused on what to...

i recently made a 1 gallon batch of apple cider it was thtough fermenting and abv was about 7% added sorbate and campden tab back sweeten with frozen apple concentrater and put screw on top on it about 4 maybe 5 days later it exploded. now im a firm beleiver of keeping things under airlock device .

:? i normally can drink 15 to 24 beers with no problem the next day, or a couple of bottels of commercial wine and still no problem, but last night i had one of my bottles of blackberry at 12.5% and it really was good while i was bottleing my muscadine wine which is 13.3% i had about a half of...

im planning to make my first batch of mead,ill be using Joe Mattioli's Ancient Orange Mead recipie. should i use the fleishmans yeast as recomended in the recipe or should i use an ale yeast? i have both and am not sure which one i should use. any advice would be very appreciative. thanks Bryan

I started my next batch of wine yesterday, muscudine and peaches. i used the juice only from 18 lbs of muscadines 5 lbs of very ripe peaches.10 lbs of sugar 3 gallons of water 2 tsp of pectic enzymes and 4 tsp of acid blend. og was 1.102 and must was really tasty of peaches. I pitched premeir...

Ive got my bottles and have my wine but i need corks and corker. My question is which corks do i need for ageing two years or more and which corker do i need? I leaning towards a hand corker rather than a floor model because of price. and where can I get one online at? Thanks Bryan

I was planning on ageing my wine in my crawl space, thats where all my secondarys are. the temp is pretty cool down there year round but im assuming the humidity level is pretty high, can and how will this affect my wine. thanks in advance Bryan

I joined a freecycle group and placed a wanted add for wine bottles and i got to pick up 67 bottles today:h im getting ready to bottle my blackberry wine, i have already added campden and sorbate a few weeks ago and have backsweetend, wine is very clear. My question is do i need to add more...

Here is my new label for my blackberry, wine what do yall think about it? :h

I read alot about you need at least around 12% abv to perserve wine for over a year. So i try to target 12.5% abv to all my batches. My question is if I use sulfites and I know I should and I do how long would that perserve wine that is less than 12% abv, say around 8 or 9 %?

Well this has been a busy day for me. i stabilized and racked my three gallon batch of apple wine which now is 2 4 liter bottles and 2 750 ml bottles. i stabilezed my 1 gallon batch of tomatoe wine, ( it is better than i thought it would be) had to top off with about 4 onces of water. i back...

i stabilized my blackberry wine to day, and tasted it and realized i made a batch of rocket fuel. og was 1.092 and fg was .960 i figured about 12.5 % but didnt realize it would be that strong its harsh to the throat and numbs your tounge, its been about 10 weeks since i started the wine . is...