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I received a wine barrel at Christmas from my friend. This is not my first barrel, for the hydration I use the step from Akanagan Barrel Works see link below.<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><O:P></O:P> <O:P></O:P>...

I just filled my Oak Barrel (23 Litre) with <?:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:place w:st="on"><st1:PlaceName w:st="on">Blackberry</st1:PlaceName> <st1:Place w:st="on">Port.</st1:place></st1:place> My plan is to leave it in the barrel until the...

For the people who make <?:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:PlaceName w:st="on">Raspberry</st1:PlaceName> <st1:Place w:st="on">Port</st1:place>, try blending 50/50a batch of your <st1:place w:st="on"><st1:PlaceName...

I have three 30 L of raspberry port, still in the primary fermenter since two weeks. The fermentation is very slow , and some hydrogen sulfide started to appear. I treated the wine with cooper and also add some yeast energizer. The started SG was 1.120 and now it is 1.040 SG is going down at...

Did somebody heard about caramelize a port, what I mean is to make caramel with sugar and add it to your port when it is time to condition it? I ussually make Blackberry Port

I enter 4 bottles and won 4 medals<?:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /> </v:stroke></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:ulas></v:path><?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:lock aspectratio="t"...

I am a winemaker and I want to start making beer for my wife. She like Honey Brown, do you know a kit that is close to Sleeman Honey Brown Lager. Thanks

You won't believe what I saw, somebody was bottling wine the other day and I ask him why these used natural corks were in the water. He saidhe reused them the end with the wine stain goes up and the other end without wine stain goes first. He offered me a bottle I said no.

Just curious, the one who made Blackberry Port in this forumdo you add water or no? Because everytime I make Blackberry Port I never add water just the juice extract from the berries.

I am going to buy an American Oak barrel (23 L)<?:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /> </v:stroke></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:ulas></v:path><?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:lock...

My friend who I get raspberries (farm) from gave me some of his honey from his beehive. Do you think blending the honey (sugar substitute) with the raspberry will make a nice wine? Thanks<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

It is been a long time I have post on this forum, but I always read topics I think my French slow me down to write. Anyway I won a silver medal last week with my wild raspberry port and I think part of this is due to you guys who gave me tips or answer other winemaker’s questions. Many tips from...

I am trying my first Cherry wine. Just want to share what I did. Used 42 lbs of cherries for6 gallons of wine. Crush the cherries and remove all the pits (took an 1 1/2 hrs)because they will make the wine bitter if they brake, I am not taking any chance. Add water to bring the volume...

I started to use synthetic cork and before I had to put the bottles upright for 3 days before storing them on their side with the natural cork. Is it the same for the Synthetic cork?

I will sent one of my Backberry / Raspberry Port to the 2008 WineMaker International Amateur Wine Competition. Is their anybody that have a tip on how to wrap a wine bottle so it won't break ? Thanks

Can I use Clear Spring Grain Alcohol (95 % alc,190 proof)to fortify my port wine?

I stopped the fermentation at 18 %, add Pota and a bit of Brandy 500 mL and degas (SG 1.018). That was 2 weeks ago. This morning the SG was at 1.013 so it obviously it re-ferments. Is it going to hurt the wine if I re-add sugar, Pota and degas it again? I want the final SG to be at 1.020, now...

Just start my blackberry Port, here the recipe: for 11.5 Liter - 32 # Blackberries - 4 # Raspberries - 4 Bananas - 2 ½ Campden Tablet - 1 ½ tps Pectic Enzyme - 3 tps Yeast Nutrient - Adjust Acidto .70 - Yeast K1-V1116 No water add, will bring the ABV to 18 % if possibleand...

I have a watermelon in a carboy since 2 month and it smell bad. Is it normal, does it need to be blend ?

Can I freeze plum for a couple weeks and make wine with them. I heard we should not freeze fruits from tree