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Just an update. I made a yeast starter of 25% must 75% water and hourly added must for 12 hours. It was nice and foamy so I pitched it and now it looks like its taking off. I'll nurse it with some nutrient so it doesn't get stuck. Keep fingers crossed. Thanks for the advice and A special...

Yea, I was worried there could be a problem. Looks like I better get started. Thanks for the reply

The OG of the must is 1.160 but I don't have PH or TA. What would you consider too high.

Happy New year to all. Well, I had a boat load of honey so my wife wants a sweet mead. While I have made wines for almost twenty years I have never made a mead. Looking over recipes on line and not knowing who to trust I put together this pyment recipe and would like any experienced mead...

The local store had a sale on pomegranate juice. They were actually free if you purchase anything of equal value, since I spent fifty bucks I was able to get 6 bottles of this 100% pomegranate seeds. Looks about 3.5 to 4 cups of juice and seeds a bottle. I have been making fruit wine for 15...

Well, I boiled a banana and a cup of raisins. That seemed to work well. I am in the secondary and it is bubbling around 1.005 sg. What I have been reading is that a lot of beer makers add yeast to the boil to add nutrition. Just wondering if it worked for wine.

Wow. Not one suggestion. My facebook groups were much more helpful

O.k. so yesterday my wife got a craving to make some pineapple wine and brought home enough pineapple juice to make 5 gallons. We went added everything and then realized we were short 2 teaspoons of nutrient. I have read that if I boil bread yeast to kill it it can be substituted for nutrient...

lemon and gooseberry wines taking over wife's counter. @TxBrew

lemon and gooseberry wines

I just answered my own question. I need to visit the threads more thoroughly. Seems this question has been asked before. Some do and some don't but using the skins can give more body.

I have a quick question. My gooseberries are ripe and the chipmunks are going for them so i have to start the wine now. My dilemma is that in this area no one carries frozen white grape juice anymore. All chains big and small have stopped. I do have a gooseberry recipe (1 of 3) that uses...

Read the article and it looks as if I am at 1.009 sg. I'll check later with my hydrometer. First time out with the refractometer. I thought that after 12 years of winemaking it would make my life easier but it turns out to be just another piece to the puzzle. Thanks for the help.

Interesting. Never thought of that. Possibly since the kit was older there may be a lack of nutrients. Might explain the difficulties in getting it to ferment. I do have a fresh bottle of yeast nutrient in the fridge.

Thanks for the reply. I'll try using a heating pad since my wife will have an issue if the heat go's over 70. Hopefully more heat will wake it up.

This is killing me. I was cleaning up my storage area in Feb. and I found a cheep Fontana Malbec I bought from Amazon in 06/2015. Juice smelled and tasted good, so I said what the heck and started it. I made a yeast starter to see if it was still alive and it took off (Lalvin 118). Starting...

I would love to try RJ Spagnols En Primeur Winery Series Chilean Merlot Winemaking Kit.

Count me in. I could use one!

Thanks. That answers all my questions. I was worried since it looked so dark for a white wine. I am not planning on rushing it at all. The instructions are too quick for my tastes. I’ll probably bulk age it for some time before bottling.

Good call. I forgot about the sorbate. I need a fresh bottle for a strawberry, mango, Apple I am working.