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Bro/sis in law ARE looking for more of my wine. Hmmmmmmmm! Sent from my iPhone using Wine Making

See the brown dot in middle? This 2012 Moscato from juice bucket had a really odd taste. Sort of a spoiled taste to it. Not very pleasant at all. I let it ferment from what ever BelUva inoculated with and I did my normal clean procedures on everything. I am thinking it's oxidized. The smell is...

I want to try an MLF in my next buckets just to learn the process. However, if I let them bulk age properly and cleanly, do I need to even bother with an MLF? My last buckets were bulk aged for 7 months and taste fine (execpt a moscato). Should they go through MLF on their own while bulk aging...

1.024. Too sweet. I got side tracked and dumped ALL sugar instead bit by bit. Oh well, another 3 weeks won't hurt.

JEEZ IM AN IDIOT!!!!! Everything went fine...........until backsweetening and bottling. Long story short: too much sugar. So, what do I do? Do I make another smaller batch and just blend by pouring bottled DB into freshly made bucket of DB? Or can I get a few bottles of Riesling or another...

Made a Apple Jalapeño as well. WAY too hot for drinking. Good for deglazing pans!!!

So for the crock pot. Add the jars of honey into water in the pot, or dump honey into the pot?

Yeah. Thinking a champagne yeast. With the choc being prominent , the yeast notes that get imparted won't be noticeable.

Started on 9-22, yeast on 23rd, OG: 1.125. No other readings. SG: is 1.110 now.

I should say I added cherries in my first batch I tried in the spring that never really fermented. I am holding off on THIS batch until secondary to add the cherries. I also just added more energizer and nutrient as I moved it from jug to bucket.

Jacks recipe here: http://winemaking.jackkeller.net/reques28.asp Did everything except KSorb and cherries. Temps in lower to mid 70s and was in a 1 gallon jug w/airlock. It has signs of much activity. Same yeast. And as it stated I switched it to a regular bucket with towel over it so I can...

Making Jack Kellers recipe. I am NOT putting the cherries in until secondary. The problem is the SG is barely moving even though I see plenty of action inside. I just moved it from the one gallon carboy to a regular bucket (easier the whip up daily) and added more nutrient and energizer. Does...

Mine is taking forever to ferment. I even have a heating pad underneath and always whip it up daily. Patience is a virtue and hopefully a payoff.

Where you at?

I can always taste in the wine, how the vitner struggles everyday in the care of his vines. Whether a dove flew by the grapes during a rainstorm, and how the chickens were startled by the backfiring of the backhoe two farms down!!!

Now we don't have to hear the talking heads anymore!!!

Sorry took so long. Luva Bella group buy.

Prayers here!!!

Picked up a 6 gal of Chilean Viogner. SG was 1.100.Once fermentation started and I noticed while stirring everyday as directed, there is a layer of "krausen" or foam on top. Obviously some yeast in it too. Its more of fluffy foam, rather than the normal foam the first few days in. Temps around...

I got a corker too!!!!!