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I made a strawberry port wine and since the last racking have been bulk aging it for the past 4 months. I was suppose to bottle it at the 90 day mark as the recipe said to but I got sent on a mission in the military. I know with k-meta every 3 months you are suppose to rerack it and add...

This is my first batch of wine from scratch. I have made 3 wine kits up to this point that are all bottled and no problem. I made wade's chocolate strawberry port and am to the bulk age step. I did not use a fermentation bag so when it was 1.015 I strained all the fruit out with a paint...

I am doing my first wine from scratch after doing 2 kits. I have posted before for help on this wine and finally got it racked over to the carboy for bulk aging 4 nights ago. I backsweetened it before I started to bulk age it also, some say to do this and some have said not to. I went with...

I am currently at the stage of racking and stabilizing my fruit wine. I pulled the fruit out at 1.015 and it has completed fermentation, it is down to .995. It is currently in a 5 gallon bucket with little headspace where it finnished fermenting. I am going to be racking it over to a 6.5...

Below is my story of this experience so far...to put the questions first so people do not have to read the entire story of my experience are.. I did not add the ascorbic acid in the beginning and plan on adding it at the end..is this a show stopper or is it still ok? Can I bulk age this in...

I am in the middle of making my first fruit wine and I have to push the cap under twice a days so I wanted to see if you guys agree with my sanitation practice. I got a spray bottle from the store and filled it with a solution of sodium meta and water and I spray down the item I am going to...

Just wanted to see what others would do. I was bottling my blueberry shiraz and had everything to start a strawberry chocolate port wine and wanted to start it since everything was sanitized already. I did not have a fermentation bag though so I just dumped the 15 lbs of crushed...

Just wanted to see what others would do. I was bottling my blueberry shiraz and had everything to start a strawberry chocolate port wine and wanted to start it since everything was sanitized already. I did not have a fermentation bag though so I just dumped the 15 lbs of crushed strawberries...

<DIV id=post_message_34616>I am about to make a fruit dessert port wine and the recipe calls for two ingredients I could find but not in there proper forms. Recipe calls for 1/8 tsp – Liquid Pectic Enzyme All I could find was the dry stuff, how much should I use to get it to this level...

I am about to make a fruit dessert port wine and the recipe calls for two ingredients I could find but not in there proper forms. Recipe calls for 1/8 tsp – Liquid Pectic Enzyme All I could find was the dry stuff, how much should I use to get it to this level? Recipe calls for 1/2 tsp...

Started my first wine kit last weekend, thought I would post what I did and what has happend so far to see if anyone does anything different. I have been following the kit instructions completely as I want to know a base before I mess with anything. We mixed everything together as the...