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Got some free plums and nectarines so I made up a 1 gal batch which is in the Primary now. My wife doesn't like the Dry Red wines that I prefer so I thought I'd make up some Sweet Plum/ Nectarine to see if she likes it. I was going off one of Jack Keller's recipes for Sweet Plum wine but messed...

Don't have an apple crusher so I tried using a Jack LaLanne juicer with 15 lbs of Apples. Method seems to work alright for this amount but would not be appropriate for a very large quantity. Ended up with more pulp than extracted juice so I just put the pulp into a strainer bag along with the...

Started a 4 gal batch of (Dry) Blackberry Wine today. Froze the berries then put in primary in strainer bag. I added some raisins in separate bag and added some Welches grape concentrate along with sugar and basic starting ingreedients. I'll toss the yeast tomorrow. Next will be a 5 gal batch of...

Hi All, Quite some time ago I found a nice template on this forum, I believe it was made by Tom (Thanks Tom). I like it a lot, so decided to modified it so it takes Starting S.G., Starting Temp and Adjusts the Actual Starting S.G. from that. Then I do the same with Finish S.G. and Finish Temp...

Hi All, It's been a long while since my last visit here, I thought I'd better do lots of reading here to refresh my memory. I'm really rusty on the whole wine making process, I've only made one batch of wine so far, that was fresh blackberry and it was surprisingly delightful. Beginner's luck...

double post ... sorry (please delete) :slp

Raspberies Frozen and Vintners Harvest Raspberry I've got enough fresh frozen raspberries (~8 lbs) that we picked to make a couple of gallons of wine. I'd like to make up a 6 gallon batch. Thinking about picking up a 96 oz Vintners Harvest Raspberry to add to the fresh frozen. Do you think...

Here's an article that thinks so. Fruit Wines are Healthier than Grape Wines – ORAC Values I would imagine it depends on a number of things whether this is true or not but antioxidants have been found to be quite effective in protecting your cells against the effects of free radicals...

Anyone tried this combination? I'll use fruit from local orchards next summer and am considering making a Granny Smith wine and a Bartlett Pear wine and blending from each, rather than mixing the fruit during fermentation. This way I can have 3 wines rather than one. I'll be asking some...

Couldn't see any action (stopped bubbling) so I went ahead and racked my blackberry wine today, added a Campden (or most of one) and Potassium Sorbate and stirred rapidly, releasing quite a lot of CO2. Oh, SG has been stable over 3 days at 0.992 I'll let it sit for a while and rack one more...

I needed a 6 gal glass carboy and found this one for $30 shipped. I think this is a pretty good deal since shipping is most of the cost in many cases. I actually had to pay a couple dollars tax also but that's not a big deal here, states with no sales tax would be $30 total. This opens up a...

I'm looking for a first "kit" wine to make next year. I like Chilean Cab wine so I'm considering the following kit from the Toy Store. RE104 Mosti Mondiale, Renaissance, Cabernet Sauvignon - Chilean Anyone tried this kit before? I'd be curious to hear what you think. I know the kit...

Wow, that primary sure went quick! I started the primary on the 21st and it reached a SG of 0.090 this morning (24th). Racked to secondary but got quite a bit of yeast along with the wine. Need more practice at the transfer (racking) process, there is no doubt. Ended up with 1 gal. glass jug, 1...

Is there a kit that might come close to a 2008 Santa Rita Reserva Cabernet Sauvignon? I'm rather partial to Chilean wines. There's something to the grapes surviving a major revolution and in my knowing the wonderful people of Chile that makes this wine a specialty to me. Also love their 120...

Handy little resource for making a temperature correction for your SG.

Blackberry Wine - (first) 1+ gal. batch Premere Cuvee yeast Checked primary at 21 hrs after pitching yeast. Temp = 80°F (constant) ... (a bit high but I'm inclined to leave it alone since it's doing so well, thoughts?) SG = 1.075 (Began at 1.094) Stirred gently but deeply (a LOT of CO2...

I don't remember which one of our fine members made the suggestion but putting some Kmeta solution in a spray bottle worked very well during my first batch primary stage. Put the remainder of the gallon of Kmeta solution in the primary bucket to sterilize equipment but it's very handy to have...

Day two of 1 gal batch - Blackberry Wine (Premier Cuvee, dry wine yeast) Must is in primary (no yeast added yet). Checked SG - 1.094 (seems to have risen slightly since yesterday) 1) ** Is the SG within an acceptable range (any suggestions)? Yeast package suggests 1/4 cup water (100°F) I'd...

Hi All, First off: Thanks for all the encouragement, the wonderful advice, the humor and the absolutely fantastic way that you share your knowledge here! I'm glad to know that there's more where that came from and I'm sure I'll be willing to add to the mix as I learn the ropes. It all started...

I missed this Sticky: Book for Beginners until now. It's at the top of the "Beginners Wine Making Forum" Just follow the link in the first post (by TOM) ... ... or just download The Home Winemaking Book by Michiel Pesgens This is a Great little book, I know I'll be using it time and...