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:? A bit over a week ago, I was setting up a batch of Blackberri Wine, 5 gal. I put the berries in the fermenter and added peptic enzyme and sugar to 1.085 SG. Next morning before I could add yeast etc, I had a Dr's apt and figured I would finish when I got home.........Well, I did not get...

Some time back, there was a thread telling how to remove corks from inside :ib. I have some to remove and also a bung from a gallon jug. Thanks, chuck

:ftJust have to wait awhile, but this wine sure is pretty. Just in seconday so can still clear a bit more but almost there. Only made two Gals because of lack of fruit. Had one gal ziplock of Thimbelberrries and thre gal of red huckleberri. 1 st taste is a little tart, this one is going to...

My wifes favorite, I dare not screw up. I've 40 plus pounds of strawberries in the freezer, no juicer so have to do it with bulky straight fruit. How long should I leave the berries in the freezer for the best juice and wine. I am reasonably patient.......thanks

A few days ago while moving yellow plum wine from primary to secondary after fermenting completly I attemped to as I understand it Splash Rack the wine. I was amazed to see it fall clear in 3 days time.......maybe there is something to this splash racking. Are there any problems associated...

I asked a question a few days ago on a blackberri F-Pak and it was attached to a current blackberri post and no one has picked up on it so I will ask the question here by itself. I f-pak'ed a blackberri wine and even after it had set since last aug ageing in a carboy I was surprised to see 3...

Has anyone ever spiced skeeter Pee, just made my first batch and its :sh good. Was reading another thread about spiced apple and just got to wondering:br:mny:mny:ib

Used slurry from my Santa Rosa Plum wine and with some whippin and in two days the skeeter pee is almost makin steam.........Rassberri came out great and the Santa Rosa Plum has a knockout punch.......backsweetened both of them and like it better than the dry.:b

:db:db:db Backsweetened a gal of champane mango (yellow mango) to 1.014 today that had fermented down to dry. Success, best wine to date. Thanks to this board, I have been listening and reading and learning..........good things to come :ib

Just started SantaRosa Plum Wine.......could not pass up sign that said plums are ripe and falling, help yourself......I did to the tune of about 40 lbs.......Used receipi from site for Plum, 6.5 gal batch SG 1.110 35 lbs of Plum, 5 reserved for f pak Pasteur Champagne Yeast will test...

:slp I will just get this over with quick.......I have read here about blush wines and just got to wondering what was different from a regular wine.......use rasberri as an example.......could not find a receipi in the receipi section that I could look at to see the difference..........thanks

I have heard reference to the fact that the sun is bad for wine, mine is out in the kitchen and likley getting some sun. What might happen to my wine? Can I cover with a blanket and solve problem. I plan to use my bedroom for long term storage, room is darkened and cooler than the rest of...

fruit barely contained in 5 gal paint strainer...guess 30 plus pounds for kicks, I measured S G of juice alone.......1.050 All put together plus campden tabs for 5 gal Used Blackberri receipi from here S G 1.090 Acid 3 S G after 3 days 1.050 5Gal Rassberry in secondary 1...

1. five gallon batch of mango back sweetened to semi sweet, about 5 months old........3 gals left. Had a large family gathering and put out one gallon of mango wine for family and friends, the grown up younger members got there hands on it and wiped it out, they did say it was good and did I...

Just an old guy here who had never made wine, looked into it and have now made 4 five gal batches of fruit wines, huckleberri, strawberri,yellow plum, Mango, almost ready and rasberrie is next up. Like what I made better than anything in the stores, very dry. :i