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I have a batch of Fontenac wine started. I have used my acid test kit. It took 10cc to make the wine change color. So, what do I have. 10% acidity in my wine, and I will have to add quite a bit of acid blend to get it to 65%. I am missing something here, and it isn't just my brains...

Ok, I am making a red tomatoe wine. After reading your posts on tomatoe wine, I guess I should have made green tomatoe instead of red. But the deed is done. My question. When it is finished, could I add Bloody Mary mix to it? I am looking for a non-sweet V8 flavor.:bt

I am making Lon "Minnesotamaker DePoppe's recipe for Skeeter Pee. I just completed the first step and descovered that I put in 3 teaspoons of wine tannin instead of 3/4 tsp. How can I correct this, or do I need to? Recipe for 5gal 3 bottles of 32oz lemon juice 7lbs sugar 3/4 tsp tannin 6...

I am having a hard time finding something to give my strawberry wine a real strawberry flavor. Has anyone ever used strawberry cool aide:a1 Everything else that I see has a variety of fruits with the strawberrys. I have already used and F-Pac of 25% of the oringial amount of strawberrys I...

I just made the Cure All wine that is posted here. They indicated that a handful of raisins was optional, and so I threw them in. Afterward I looked at the box. These are golden raisins and they used sulfer dioxide as a preservative. Now, I know that this is what is in Campton tablets. The...

I have heard that wine can be made out of almost anything. Can you use evergreens to make it? If so does anyone have a recipe:?:?

When I make my pear wine can I add vanilla extract, (the good kind) to it when it is time to backsweeten, after the fermentation has ended and I have added campton and sorbate? And....is there a food grade type of washer that I can use to make my new fermenter useable. The ones they have been...

Can I safely top up with a frozen grape concentrate, such as Welches 100% juice, that you get in the grocery store?:? I don't see anything but juice and ascobic acid listed on it.

If my SG was 992 after fermentation, and I sweeten the wine. What SG should I expect now. I am getting 1000. This question is connected to my trouble after sweetening thread.

Help! I waited until my 5 gal of apple wine had stopped fermenting-added 1 campton per gal-1/2 teasp per gal Sorbate-waited one day, and then added about a cup and a half of cane sugar which had been made into syrup. I put the bottle back with an air lock, and it appears to be working itself...

I have never degassed my wine. The instructions I have read, called for a SG of around 995-992. Does that indicate the absence of gass? I have never sweetened my wine either. Is the proper way to test the SG, then add campton and then sorbate, and later to add the sweetener? Or, should I be...

Hi, Just found you. I started making homemade wine last year. I have many questions. This looks like a good place to get them answered.