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I also am disappointed in the flavor. I have read where aging supposedly brings out the apple flavor. I'm sure it does, but having a weak starting flavor concerns me.

Chateau Elan makes a very good Peach Wine.

5 Gallons.

I made this recipe last year, and had someone do a taste comparison to a popular local winery's peach wine. People thought my homemade wine was the higher quality wine. This recipe is easy, and has a rich peachy flavor. Buy 5 cans of Welches frozen peach / grape concentrate 5 cans of frozen...

The only way to guarantee it won't start fermentation after sweetening is to use sorbate. I keep mine in 1 gallon jugs and drink them as a go. If I were going to bottle, sorbate is probably a good idea. If I'm going to use kmeta or sorbate, I do it before I backsweeten. You can do it...

You're right. It is an obsessive hobby :) What does fennel wine taste like?

The good thing about winemaking is that you can have good success as a beginner. You never stop improving, and as you learn, you can make more complex wines. But my very first wine was a big success. My second batch still has a gallon aging. For the last two Christmases, I have given it as...

Thanks for the feedback. I thought it MIGHT be okay, but it helps hearing others confirm this. Glad it wasn't 3 teaspoons instead of three 1/4 teaspoons :)

Instead of putting 1/4 teaspoon of potassium metabisulfite for 5 gallons, I had a brainlock and put 3/4 of a teaspoon in 5 gallons. Any idea how it will affect my wine?

For future reference, visual bubbling isn't a good indicator of when fermentation is complete. Chances are, the yeast were still active when you stopped it with sorbate. Check the SG once a day for three days. If the reading is the same, fermentation is complete. As far as being drinkable...

It will be a sweet wine, but that's not a big deal as long as the abv (alcohol by volume) is high enough. In my opinion, muscadine wine is better as a sweet wine. I always back sweeten it. Plus I go for a high abv.

I recommend starting off with something basic to get your feet wet. Use a kit or a simple recipe. You might want to check out The Complete Guide to Making Your Own Wine at Home by John Peragine

Ah, the memories. After a glass or two, you can visit Fantasy Island.

Welcome to the forums. Hopefully, you will love the wine you make. Blueberry has a few challenges, so be sure and read up on it in these forums.

Welcome to the forums, Catfish. Winemaking is a fun and rewarding hobby.

The first thing to consider is, did the cider have preservatives? This can inhibit fermentation, or stop it altogether. You can also use a few tricks for stuck or slow starting fermentation. Raise the temperature to 75 degrees. If you don't have a carboy heater, use a space heater that...

If you're using a primary and then moving it to a carboy, then I would fill it up just below the neck. If you use the carboy as your primary, then you'll need to leave a good bit of room to allow for foaming. Once the fermentation slows, then top it off.

Very nice color, and I like the label. I'm making my first batch of Skeeter Pee. It took me about 5 days to get the darn stuff going, but after bumping up the temp to 75 degrees, and working introducing a starter, it is boiling like a kettle. I can't wait till mine looks like yours. Did...

There are a few things you can do. First, you can allow the yeast to work away on the wine and run its course. Most likely, you will have a sweet wine with high alcohol. Not necessarily a bad thing. You can make a similar batch and mix the two. You can make a yeast starter with higher...

Belated welcomes for your belated introduction :)