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I was wondering about the food coloring aspect; I am getting ready to finish a watermelon wine I've had in cold stabilization for 4 months now, and there is no pink left in the wine. Like you said, Bud, it looks like lemonade!

Work work work... When I did dandelion wine, I had 8 hours of picking and 10 hours of cleaning into enough dandelions to make 3 gallons of wine.

Blackberry wine has been, to date, my favorite of all the wine I've made. I've made two batches using frozen blackberries, 3# per gallon, and I've never sweetened it past 1.002. I made breakfast for dinner - eggs, grits, bacon, and toast - and it paired VERY well ;) My third batch I am...

So when making an F-pac, can it be made with the fruit left over from the primary fermentation? Or does it have to be new fruit?

I never boil or heat my honey in any way before starting a batch, because it I know it will alter the flavor somewhat. I also use Lalvin KV-1116 yeast, which tends to dominate any fermentation it is involved in, plus a dose of campden tablets at the first racking, so I don't worry about any...

When you back sweeten with raw honey, I assume you boil it to kill any organisms, but how do you get it clear? I don't usually back sweeten anything until just before bottling, so I don't want to introduce any haze, cloud, or bacteria into otherwise clear and sterile wine. Any suggestions?

My question is specifically for strawberry wine, but it could apply to any fruit. In lieu of crushing the fruit by hand, is there any harm or risk to pulverizing strawberries with a stick blender or juicer when preparing the must?

I would be curious about why to avoid screw cap bottles as well; I have put corks in them and had no problems. I agree with rinsing the bottles asap, and the method that works best for me is to place the bottles in a 5 gallon bucket - 8 usually fit nicely - then fill the bottles and bucket up...

Since I kept mine in my crawlspace, which is completely dark 95% of the time, I cant speak to the color issue. But I followed a recipe for blackberry wine that insisted the carboy be covered to prevent light exposure, so I put the carboy in the cardboard box it came in, with a hole cut in the...

Wow! Luc, I can't thank you enough for the information, it will take me some time to sort through, but you have done an enormous amount of work on this. Very much appreciated!

I am about one year into my home winemaking hobby, and I have been relying on various websites for most of my information. Now that I am starting to finish and bottle some of my first batches, I am having to use some math skills to calculate how much sugar to add to achieve a particular...