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FOUND A BUSH FULL OF THESE FRUITS NOT SURE BUT I THINK THERE ARE WILD CHOKE CHERRIES THEY ARE KINDA SWEET AND CRUNCHY LIKE LITTLE APPLES BUT THEIR GROWING IN BUCHES ANYBODY KNOW FOR SURE. if SO ANYBODY GOT A GOOD RECIPE

I have access to a digital refractometer at work and im wondering how could i use this in wine making i should be able to covert to brix some how anybody got any thoughts

So Im making DB which is pretty much all the time. only this time I have a problem. after fermenting it dry .995 I stabilized and waited a week. Then I racked/degaussed/back sweetened. waited a week and added super kleer. did not clear up so I waited bout a 10 days . Racked/degaussed. now its...

recently I went to my local grocery store to get some old orchard apple /raspberry frozen juice. It make an awesome sweet wine. They said it was discontinued. I live in Pittsburgh is this happening anywhere else or is there still a chance I could get some of this flavor

I was so excited when I got some free honey that I started 6 gallons of various meads. problem is in my haste I didn't keep any honey back to sweeten when the time comes. just stabilized all 6 batches. all are clearing nicely. so can I back sweeten with sugar or am I going to have to bye some...

Just gotta say Im a little worried about posting. I don't post often and haven't had much time to even be on here lately. the last thing I posted "wine snob haters" turned something that has nothing to do with wine. To me the real social injustice is that I drink DB faster than I can make it...

got to many things going on and slacked on my notes and accidentally stabilized my blueberry/pomegranite twice. how bad is that going to be or will sugar and time heal all

I was at a recent xmas gathering. This guy was going on and on about a wine party that he has were everyone brings a bottle of wine and tells a story about were its from and its origins and such. then they all taste and share. I thought great sign me up but when he heard i would be bringing my...

have been making wine for awhile. never mead. just got a free bucket of hoeny about 10 gallons. ready to make some meads was going to make different flavored 1 gallon batches and i like my drinks on the strong side so whats a good rule of thumb on how much hoeny for a 1 gl batch any other advice...

I have found some free plastic 5 gallon containers they are for cooking oil so I would assume they are food grade. I wouldn't use them as a primary or secondary but I was thinking of using them for bulk ageing just not sure if they would allow air to get it and spoil wine :a1 have any...

need some opinions I made raspberry cello with 191 proof grain/fresh rasberries/ simple sugar and a small squirt of raspberry flavoring problem is it has to much flavor its intense raspberry I really don't want to add water and dilute the abv any ideas of what I could do to mellow out the rasberry

I know its all about taste but i was wondering can anybody give me a reference starting point as to how much cherry vodka to add to 4 gallons of cherry wine to bump the alc up its currently in the secondary sp 1.02 So its not quite done with ferm yet made it out of 100 Natural black cherry juice

To cover or not to cover that is the question I have come to realize that peoples methods differ as much as the flavors of wine you can make and i can usually see why certain things are done a certain way but why some cover and airlock their primary while others leave it open i cant decide...

I made a batch from crushed canned pineapples and some pineapple juice it fermented well i then stabilized and after about 2 weeks i gave a taste before sweetening Not good very bad taste and smell i added 6 cups of simple sugar to the 3 gl batch and it still taste kinda ruff so i put it back...

A friend of mine loves swedish fish. She wanted to know if i could make her wine from them that would taste like them anybody have any info on this

I have been back flavoring to taste but some times thats misleading since tastes change with aging . Any Basic guideline on the ratio of flavoring per gallon

What can I use to keep a strain bag sunken in my primary, that wont affect the must????

I have made some kits/ skeeter pee x3/ multiple fruit wine/ and my frozen concentrate apple raspberry is always. in high demand but i have yet to make a batch from grapes. Others have posted about chilean grape season coming soon would this be a good grape to start with

Just a thought for any newbs or anybody else. When you start making multiple batches you can get free primary fermentors from the bakery at you local grocery store. They get icing in food grade plastic buckets of all different sizes

I have been using a fish tank heater in my primary. Works great it give me good control of the temp. With out the fluctuation that occur with the room temp. So if you've got a tough time with temp give it a try