Search results

1) I have read that the carboy should be almost full. If I am a gallon low, may I start another batch of the same grapes, let them work for a week or so in the primary until the fermentation stops, then rack them into my existing 2 week old must in may carboy to almost top it off? 2) I did not...

I have made up a batch of blackberry wine must that does not seem to be fermenting. My recipe is from Midwest Supply: 6 lbs fresh blackberries 7 pts spring water 2 1/4 lb cane sugar 1/2 tsp acid blend 1/2 tsp pectic enzyme 1 tsp yeast nutrient 1 campden tablet (crushed) 1 pkg yeast...

I am a newbie, so I have a basic question: Why should I cork my home made wine rather than just put it in a plastic bottle with a used top, i.e. 2 liter soda bottle, or 1 gallon glass apple juice bottle? If I drink my wine within a couple of months after it is ready, what difference does it...

Newbie question about corking vs screw caps I am as ignorant about wine making as is possible. I therefore have a very basic question: I am about to start making some blackberry and grape wines at home. I have ordered the kits and supplies. What I want to know is why would I want to cork my...