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Just another question on this kit. Do you really stir up all the sediment at the bottom of carboy as per the directions? There's an inch or two of it in there. That step has got me a little nervous.

I noticed my grocer carries frozen pitted sweetened cherries in 10 lb. bucket. Just curious if anyone makes wine out of these cherries. I see most of the cherry wine recipes call for about 4# of fresh cherries. Would these buckets take less fruit since the pit weight isn't there? Could I...

So, I've been reading some debates on carboys (glass vs. plastic). Are the Better Bottles really as good as glass? I've been making 1 gal. batches (19) of fruit wine for a year now, but I want to start making some larger volumes with the good recipes. I also got a Riesling wine kit for my...

I also have a feeling that may be it. That welch's batch was bottled within a day or two of stabilization (campden & sorbate). Some of the later batches sat for 3-6 weeks, and those don't have any yet. Thanks, I'll make sure to let it sit before bottling.

The wine with the worst of it is made from Welch's Concord frozen con. It's not crystals, more like soft dark globs. Wine is stored in my basement between 55-70 degrees, depending on the season. I have noticed it starting in my strawberry, but hardly noticeable. I've been drinking the...

6 months from start to bottle. Looks clear and no sediment at all for the last 2 months of bulk aging.

I've made a dozen different 1 gal. batches of wine in the last year. Most turned out very good. Some I've been noticing some globs floating around in the bottles of finished aging wine. Some bottles of the same batch have little or none, and some have quite a bit of it floating around. They...

I'm making a Black Cherry wine. I put 5 lbs. of Black Cherries and 1/2 lb. chopped raisins in straining bag. Added 2.5 Lbs. sugar, rest of ingreds., and water to make a gal. The must is so thick & pulpy from squeezing the cherries, that I'm not getting an accurate SG reading. Says 1.124, but...

Started a gal. batch of Blueberry on 9-22 (pitched yeast). Starting SG 1.098. Temp 68. Just The SG on 9-26 was 1.060, and this morning, 9-29, 1.050. VERY slow ferment, so far. I added energizer and nutrient to the must right away. It's still fizzing OK, just taking longer than I'm used to.

So, you don't think testing TA after adding Campden effects the results? I just have a hard time believing my Elderberry (with 5# of berries and 1.5 t. acid blend) was only at 0.3. And the blueberry (with 2# of berries and 1.5 t. acid blend) was at 0.3 also. But, we'll see. I'll see how it...

I started wining in March, and I'm on my 11th batch (1 gal). I recently started measuring TA. Most of my wines are near .7 at bottling. I tried to adjust one of them (Rhubarb) was at .5 and tasted bland. I added some acid blend. It got sharper, and precipitated some of the acid out. I now...