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My house stays around 75 degrees all year long... thermometer says wine is at 72 degrees... I used the wine whip for about 1.5 hours strait (watched sons of guns while degassing;)) Any who finally got it degassed..... Added all necessary chemicals accept chitosan directions told me to wait 15...

Degassing is officially a pain in the butt So today is day 3 of trying to degas this batch of wine.....I have used the wine whip and run down the batteries on my 18v Bosch drill 2 times now, and stirred the hell outta it with my spoon by hand for 30 minutes strait 2 separate times and she is...

So last night we had 3 days strait at 0.992. I racked back into primary fermenter and then back into secondary (After cleaning secondary I only have 1 carboy right now lol) I am using a wine whip for degassing on a 18volt bosch drill.... I "whiped" the wine on low speed yesterday and did not...

Has any one tried mixing two of the fuit varieties? I was thinking buying a can of peach and a can of raspberry and using a can of both to make a 5 gallon batch....

SO specific gravity was just inside 1.020 today, we racked into carboy, and per directions did a partial degas, reattached the airlock now to wait about 15 days for fermentation to finish up

Thanks for the replies guys... I have the cornucopia strawberry merlot setting in the pantry for my next go round..... I am looking to bulk age it fer a while... Just not sure how long.... yes I do realize I added sugar so it will take longer to reach the appropriates center of gravity, one...

Update Today was day 5 time to check specific gravity.... it is supposed to be around 1.020-1.000 and was at 1.040 so will check it again in a few days

Thanks guys for the options..... I do greatly appreciated it and the smuckers Idea sounds pretty awesome to..

Not trying to sound stupid.... but honestly I guess I am on this subject.... Would I add the fruit directly to the wine? I guess I need to know how to go about using frozen or fresh berries in the wine to get the flavor

Ok So I am new to wine making, and as soon as I get my batch of reisling out of the fermenter I plan on getting a batch of pee going..... anyway I have done alot of looking at adding strawberry flavoring to about half the batch. All the strawberry concentrates I have found have pineapple in...

my house stays about 75...... I used room temp bottled water to top everything off. Thanks Rocky I am interested to see how the Cornucopia kit turns out.... I cant find anything about them anywhere but on amazon.....

Specific gravity before sugar bump was 1.060 after sugar bump was 1.080 using the potential alcohol... it raised it from 7% to about 10.5% I added 4lbs of dextrose to get to that point. As of right now it has been just over 4 hours since I sat the fermenter on the cabinet and left it to do...

Ok.... I have been thinking about getting into making wine for some time.... mostly cause I enjoy making things, and if I can save money versus buying wine and enjoy doing it why not? Any way down to the meat and potatoes.... Today I started my very first attempt... I bought an equipment...