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Thanks for all the advice. I will add some k-meta and continue aging another month then taste.

I recently had an air lock go empty on a carboy that I was aging. Do I need to go ahead and ditch the batch???

Does anyone have information on where you can purchase juice in 5 gallon buckets from some vineyards or press houses???

Thanks, for all the wonderful comments and advice. I will leave them until spring. Take care all.

I have approximately 200 rooted vines that I didn't get planted this spring. I lost my Grandfather (he was really my inspiration in life and also why I am still farming today) this past spring and have been trying to get the Estate settled which is not going easy at all. The vines have really...

I use a mini-jet filter and filterto a 7 gallon sterilizedfermenting bucket then bottle through spigot and bottling wand. I will fill all the bottles then cork. I haven't seen any adverse effects of leaving the wine in the open bucket while bottling and setting in the bottles until finished...

DJCOOP, I bottled 1/2 the batch drythen I went back and sweetened the other half and let it set fora little while to make sure there were no reactions or fallout from the syrup I used to sweeten with

The Mezza Luna Red turned out great. I sweetened half of the batch and left half dry. My wife loves the sweetened and I like the dry. I think its heavier bodied than I had anticipated though. Overall though I like it.

I have had good sucess with Sparkaloid on three of the runs I have made.

Hal what is the proper way to know whether it is tartaric or citric? I would certainly assume that we would not have Sulfuric levels infine drinkable wine know would we? From what I understand about what you said then When using the Vinoferm acidometer and a PH meter then I would watch for the...

Martina, I was going to try it. But, like you mentioned I have squeezed the dickens out of the pulp there is not much left at all. That was why I asked. I figured it was awaste of time. Thanks for the input.

I had a person suggest making a second run or wine with the pulp from the blackberry pulp in the straining bag. Have any of you ever tried this???? My fruit pulp in the straining bag is obliterated, its mush! I crushed all of my berries before starting and putting them into the straining bag and...

I know that I have seen that also and that is the way most recipes are made forSangria punch. I would like to use grapes or grape juiceas the primary ingredient and then add oranges, lemons, limes and maybe strawberries and ferment to make a wine. This appears to be what this Taylor company...

Does any one know of a Sangria recipe that has the fruit in it and is fermented?? There is a Taylor brand that can be bought in the store. I have been asked if I could make it. The only recipes that I see are for Sangria punch. Any help is appreciated, Lynn

acid test were low but so was the Ph 2.89 also

thanks Masta!

Thanks guys!!!

Bilbo are you saying to filter after sweetening. I alway filtered stabilized, sweetened and bottled in the same day. But, from what I am hearing you all don't recommend doing so. I was always afraid the filtering process would remove some of the sugar??

If after fermentation the acid is still low can you add Acid Blend then or would I need too?? I am still not exactly sure of the purpose of the acid in wine as I am still learning???? No snickering pleasestill consider myself a newbie. Lynn

Thanks for the info. Waldo. I sort of understand. I am not a big tomato eater.