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I found a recipe on Jack Keller's site but I wanted to know if any one here had a recipe for cantaloupe wine? Looking to do 6 gallons.

Congrats on your win! Also Jon if you find any in the St Louis area let me know. I've been looking

Your gonna wind up with rocket fuel not desert wine. That's a high starting sg. Your definitely gonna need a fpac.

There is a good chance your wine has finished fermenting. Almost all my wines finish within 2 weeks, depending on temperature. Is it still in the primary or have you already racked it? What was your beginning sg and what is your sg now? If your sg has the same reading for 3 days then it's...

Damn Big Jeff, I was in a really bad mood til I saw your post. You just made my day... Lol

That's what I was thinking but I still wanted to ask. I guess I was just trying to short cut and be lazy. Lol Thanks for the info

I found a pretty good deal at Aldis for frozen whole berry mix (blueberry, blackberry, and raspberry (i think)). I was thinking of using a blender to crush the berries and then put in a strainer bag. Not completely liquifly but chop very fine. Any input would be great.

Slow oxidation? Heck I drink it too fast for slow oxidation! LOL

I have a ton of screw top bottles. I wouldn't think of trying to use corks in them (I learned this from the gurus on this board LOL). But you can buy new screwtops very cheap from an online wine supplier.

The gelatin finings I use is from LD Carlson. According to the directions it is 1 tsp per 5 gallons. Soak in cold water for one hour and then boil to dissolve. And yes I would rack at this time and then add the finings. Also this is the time to add sorbate, backsweeten and use a fpak if...

I haven't seen any loss in flavor. It is ok to leave on the gelatin finings until your next racking. This will give time for the wine to clear. I would follow the recipe or kit. Usually you will only rack every couple months. As for bottling that will depend on if the wine is totally...

I currently use gelatin finings. I add the amounts per the instructions while degas that way it gets mixed in real good. So far I've used it in my welchs grape wine and my strawberry breeze wine. In both batches it worked awesome. But you have to degas before adding or the CO2 in the wine...

Now you tell me not to top off with water. Lol. All is good, it was rocket fuel before it topped off with water. Now it's closer to a blush, but still very tasty

Depends on the recipe. If the recipe calls for 1 tsp powder for a 5 gallon batch then use the recommended amount for the same that is printed on the bottle. And usually an overdose of pectic enzymes does no harm.

I'd say degass it by whipping it extremely well. Hopefully this will help. You could splash rack it again.

What are the other ingredients? Also can you post the recipe?

You could take a lower watt light bulb and set it next to you carboy and then cover it all up. The bulb will provide some heat

I've heard alot of talk about sparkaloid and superclear but what about gellatin finings? My local wine supply recommended gellatin finings... watcha all think? Btw I have a new jar of it and have used it in my grape juice wine.

Gotta admit the berries look a like. You all think elderberry season is ov er? We haven't had our first freeze yet.

Thanks for the clarification. They looked alot like elderberries and just wanted to be sure. Thanks Wade