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I use this for Fruit wine 1 gal of wine.3lbs fruit 2lbs sugar top with water to make 1 gal.Add 1tspoon pectic emzyme,1 tsoon yeast energizer,1 tspoon yeast nutrient,1/8 tspoon tannin,1 Camden tablet crushed,1 tspoon acid blend,! pkg of wine yeast.

Grape Wine 6 gal. Grape wine started.

10 bottles of Coffee wine made and aged,but all gone,the women loved it.

2 Gal. Raisin,Rice,Plum. 1 Gal Wild grape 2 gal Elderberry 1 gal white grape 5 gal pear

I thought the same thing about adding air when whipped,but it burns the throat and tingles the mouth ( tongue).I have done the shake in the bottle and there is a little pressure , not a lot but some.I have never had trouble degassing my other wines,maybe its just the red raspberry.Thanks for...

Yes my 2nd Gal. also had a lot of foam.must be the coffee.

The toilet ring wax worked great,used a torch the wax ran in the head where it meets the staves,loosen the top hoop on both ends melted the wax tighten the hoop .let it sit over night filled with hot water and ez clean let it sit for another 48 hrs.emptied ,filled with wine no leaks.Thanks again...

Stabilized the coffee wine,no back sweeteing tastes find.Made another gallon ,now too see if it turns out as well.

I have 6gallons of Raspberry(Red) that I have been trying to degas for about two months now off and on,I have hand stirred,ele. Drill with the whip,vacuum pump,but still has gas . The wine is just over two years old.The temp. is between 70-78 degrees.I have even siphoned the wine to a 6.5 gal...

I have mad this wine,not bad.I use 1gal of juice,(no Water) 2lbs of sugar,1tsp of Acid blend,1/2 tsp of yeast nutrient,1/8 tsp tannin,1/2 yeast eng., RC 212 yeast.

Racked the coffee wine,raspberry wine,blackberry wine,cherry wine,high bush cranberry,Banana,Wild plum,black grape,hillbilly wine, and racking the 3rd batch of Banana wine from the primary to the secondary,bottled the rhubarb 20 bottles.put 6 gal of blueberry in my oak barrel for aging.thats all.:)

I have made sweet red onion wine it turned out quite well.yours has a nice color.

Wild Plum Wine,I started 3gal. today. here the recipe,if anyone would like it. for two gals.7quarts water,6lb wild plums,1tsp Citric Acid,1/8 tsp tanni n,1 tsp yeast nutrient,1tsp yeast energizer,2 campden tablets ,1/2 tsp pectic enzyme,4 lbs. sugar white or Brown, boil 1 gal of water eith...

This looks like a good recipe to try thanks for posting,Have you made this before? How did it turn out?Thanks.

Coffee wine Recipe Don't remember where I got the recipe but here it is: 1/4 cup of instant coffee of your choice,I used Maxwell 2lb sugar 3Tb sp citric acid, Yeast nutrient 1tsp wine yeast I used Rc-212 1 gal.Water put Water,Sugar coffee in a pan on to boil stir until sugar is completely...

Wine is in its 3rd day and has a lot of foam,Not sure who the recipe belongs to ,but I think 3 TBsp of Citric Acid is to much,i think I'kll used 1 1/2 TBsp next time,wine has a good bite to it.

Seen the Recipe for Coffee Wine so I am trying 1 gal. of it.

Started an easy wine to make,took 2 64 oz bottles of Black grape juice from Kroger's 2lbs sugar,1tsp pectic enzyme,1 tsp yeast nutrients,1/8 tsp of tannin,1 tsp Acid blend,1/2 tsp of yeast energizer,used RC-212 yeast,(no water)let it work 7 to 8 days.Stirring daily.ready in 60 to 90 days.

Stirring my High Bush Cranberry wine in the Primary,7 more days before racking into the Secondary,taste a little tart,maybe just a new wine flavor.we will see.

I am making 2 gals. of Rose hip wine,first time for this wine,hope it turns out well,has good color to it.only thing i changed on the recipe was I added 1 cup of Red Raspberry juice .and I used 3lbs. of sugar instead of 2 1/4 lbs.I think the Alcohol will be around 12 %.I used 4 1/2 lbs Of Rose Hips.