Search results

I have read several threads lately from people who have identified themselves as noobies. Some of these people have become very frustrated and even angry because they are not getting the help they need. I would like to suggest again that when a nooby asks a question they be directed to the...

I have an Apple wine that I started on 12-28-2012. And proceeded as noted below.: 12-28-12 Bentonite, boiling water. apples, raisins, bananas in strainer bag. dissolved campden(5), acid blend, tannin, and ascorbic acid in warm cider. poured over...

I have started my first DB and have been thinking about using 71B-1122 instead of EC-1118. Has anyone else tried using 71B, and if so how did it work out? Any problems encountered or suggestions? I'm thinking I will make a starter due to the lemon juice and have 12 to 24 hours to go ahead or...

I have 4 gals of raspberry wine in secondary and before the time gets here to stabilize and degass I want to find out if I should add additional pectic enzyme if I use a 20 oz. jar of raspberry jam as an f-pac. The jam does contain pectin. I did add liquid pectic enzyme before pitching the...

I have been reading recipes in this forum and finevinewines and jackkeller in preparation to make apple wine. However I have come across a couple of items that I have questions about. 1. Acid blend or tartaric acid? Which is prefered or does it matter? 2. EC-1118 or Cotes De Blanc? I...

I ordered wine bottles from Midwest Supplies and when I got them it turned out I had unknowingly ordered screw tops. The bottles cost $37.50, which will be refunded if I choose to return the bottles. The problem is that S&H was &19.25 to get the bottles and I have to assume that it will cost me...

I have 3 gals of Blueberry/Pomagranate wine that has finished clearing but has left too much head space. I know you would normally use a similar wine but I don't have any fruit wine of any kind. I plan to bulk age this wine for 6 months and I was wondering if it would be OK to go ahead and make...

Several times I have seen mentioned that syrup can be used to flavor or sweeten fruit wines. Are we talking about regular fruit flavored syrup such as Smuckers Strawberry like we can get at the local grocery store or a special type intended for wine making? I have a Apple and a...

I have been thinking about making a Blueberry - Pomegranate wne from either Old Orchard juice or concentrate. The problem I have with this is that when you read the ingredients label there is really not much blueberry or pomegranate juice in either. Mostly it's apple and grape juice. Midwest...

I have been looking for a fruit wine recipe to try and have found a couple that I may take a shot at. I see a number of recipes using Old Orchard bottled and frozen concentrates and a question occurs to me. If these juices have already been pasturized and no real fruit is used, do you really...

I just opened my RJS CellarClassic Meritage kit and had some questions come up. First of all I have two packages of oak chips and a 20cm spiral. The instructions say to add oak chips to the primary. Should I put the spiral in the primary as well or wait and put it in the carboy when I bulk age...

I started 3 gallons of apple wine on Oct. 8. On Oct 12 I racked to secondary when the SG reached 1.020 per the recipe. The recipe I'm using says I should leave it for 3-4 weeks or until the SG reaches 1.000 or lower. Today is Oct. 30 and the SG is 1.002 at 73*. My concern is that I'm still...

My wine making experience so far has been kits only. But I have finally got courage enough to try a fruit wine from scratch. I have been looking at recipes at this site and several others. The recipe below is a blending of several recipes. I would appreciate any suggestions or critizism from...

I am working on WE Selection Limited Edition/Pacific Quartet.To date I have completed the following steps: March 21: Primary fermentation. SG: 1.086 Temp: 76f March 27: Rack to Secondary. SG: 1.010 Temp: 74f April 10: Added sulphite and sorbate degassed. SG: 0.996 Temp: 75f April 11...

I am working on my 2nd ever kit. I'm doing a RJS,CRU Select - Australian Cabe/Sauv. I started this kit on 2/13/10, on 2/27/10 I'm supposed to rack to a carboy, add sulphite and stir. then add Sorbate and degass for 5 minutes. The next step is to add Kieselsol and stir, then add Chitosan and...

I am ready for my 2nd attempt. The first attempt turned out suprisingly well. I am considering one of the following kits and wondered if anyone out there had experience with any of these kits. Wineexperts Cabernet Sauvignon RJ Spagnols California Woodbridge Cabernet Sauv...

I am working on a Vineco California Connoisseur Merlot kit. Last Thursday I racked the wine from the secondary fermentor to a carboy, added the packet of Potassium Metabisulphite and mixed the wine vigorously with my de-gassing paddle. The wine has been maintained at 73 degrees and the S.G. is...

I am about to begin my first effort at wine making but I'm a little confused by the instructions. I have a California Connoisseur Merlot 4 week Wine Kit. The instructions state that "distilled water is preferred". I have recently read that distilled water should not be used to make wine. :?