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Thx, jdeere... I tilted my carboy after I topped off like shown above and that worked out much better.. I thank everybody for your help..!!!

Thanks Wade.. I had to dump it :slp.. I went to rack it and because of it's high temps. @ 78 degrees and a 2 day fermenting process gave it a bad smell.. I know better then to ferment at such high temps of 78 degrees with fruit wines but I normally have the room at 70 degrees.. I...

I was just wondering... A friend of mine has a concord grape vine that has been growing on his fence line for about 15 years now.. He said I can have as many grapes as I want, when there ready around mid Sept. I'm very new to making fresh fruit homemade wine but was wondering will...

Update: I seen that this morning there was still stuff stuck at the top so I ran it threw the cheese cloth and worked great.. I'll have to wait about 2 more hours before I can pitch the yeast.. The SG was @ 1052 or 7% Alc. on its own.. I added sugar to bring the SG up to 1076 or...

Sorry, I feel like an @ss, cause I bought something that I over looked and over thought of, took pics., posted them and after racking a wine into a secondary a little bit ago, I seen how stupid I sounded thinking I new what I was talking about.. My dumb A@# had posted the pics...

Cool.. Does anybody agree with this..? If so, I'll add some now but seems how it looks like by daylight it should be clear, I'll wait but thanks for your help..

Thanks Tom.. Your saying add the Pectic Enzyme now..? I didn't add yeast yet cause of the sufites I added.. I'll wait the 24 hrs. From my understandings Pectic Enzyme should take out the Pectic Haze from what some friuts will leave but didn't think it had to be added right away.. I was...

I got the Breville Elite 1000 watt Juicer from my wife for X-Mass for making wine and for making juices for the kids.. When I make the juices for my kids it seems to have a lot of foamy/froth kinna like 3/4 froth to 1/4 juice. I read the instructions that say, harder fruits uses high...

Here's the pics. of that Cane holder Installed on top of Carboy and pics. of the Racking Cane sitting about 1 to 2 inches from the bottom.. You should beable to double click the image to enlarge them..

Hello again.. I added Super-Kleer, waited about 2 1/2 weeks @ 68° and it cleared great.!! I bought a $2 racking cane holder for the carboyz so I won't have this problem again.. It's attaches to the racking cane then you lower the cane where you want it inside the carboy and push down...

Thx Guys.. I will have to try that the next time I top off.. I have a batch that'll be ready next week so I hope it'll be clear to bottle then.. Thx agian...

Yes, I had the anti tip thing on.. Im on my 5th wine kit and never had a problem racking the way I do but the next time I'll have to lower it carefully on top of the sediments.. Id say there's about 1 1/2 - 2 inches of sediments at the bottom when it's time to bottle..

I made a Exotic Fruit and it's bottling time!!!:sm I rack back into the primary glass carboy to get it off the settlements and I had the auto siphon tube about 3/4 inch from the settlements.. It was about time to lower the siphon tube to get the rest of the wine and before I got to it...

Thanks.. Now those are the answers that I'm looking for..

I guess I don't see the humor in this.. Would one of you site moderators bump this thread plz..

No none of mine he really loved that peach chardonnay from Wine Expert I made though.. After my wife and I shared a bottle with him, that's when he made that comet to me.. He's not the only one it happens to.. Before I made this post I did a google search and turns out, lots of people has...

A guy I know said most of the time when he drinks homemade wine it feels like the back of his throat is burning. What can go wrong in homemade wine that causes the burning of the throat..?

Update: I went ahead and added the campden to my 1 gallon carboys, even though I was 11 days late adding it.. As I was pouring the wine into the measuring cup to mix the cruched campden it started fizzing so I took my spoon and stirred it good trying not to disturb the settlement.. It foamed...

Thank you for your help Bruno... It sure takes a long time to get the juices out..

LOL.. Thanks Tom..