Search results

My air lock went dry on my LE Shiraz, it couldn't have been more than a couple of weeks. What are the chances that it is still good? I haven't sampled it yet...

When I moved into my new house, I took over one of the bedrooms for winemaking and needless to say the wife wasn't happy. After a couple of months I decided to capture some unused space under the stairs. It is small, but it seems like it is going to do the trick, and you get to it from the...

So I just wanted to get a thread going for the LE kits as everyone gets them started. I am starting mine today...

So I just wanted to get a thread going for the LE kits as everyone gets them started. I am starting mine today... I know that we have been continuously told to follow the directions, but I am just curious about something. The kit is designed to get into the bottle in 30 days, I however have...

I am just trying to find out if there are any other winemakers down in my area. Maybe a club or something, I live in Jupiter.

What is the recommended free SO2 for a white wine prior to bottling? It is a Pinot Grigio...

I am looking to make a blueberry port. I have a recipe from a book, but I am just curious if anyone else has a recipe for a blueberry port so I can compare variations.

Sorry I have been away from the forum for a bit. I have been in the process of getting out of the Navy and relocating to Florida... Has anyone heard of or used a Fontana kit before? Steve Palm Beach Gardens, Fl

Just curious if anyone has used liquid yeast in their winemaking? If so would you recommend it?

What stuff do Ineed, in addition to my winemaking supplies, to start making beer kits? Also, what kit would you recommend for a first kit?Edited by: Steve

Well after a long day of bottling and labeling I have a bunch of empty carboys... Time to start some more I guess. I tried filling this bottle all day but I just couldn't get it full... A bottle of O.A.K. courtesy of my father...Edited by: Steve

I stated a batch yesterday and the OG is 1.052. Want want to increasethe potential alcohola bit once fermenting has started. Is there a table to help with this and when is the best time to start.

So I started a Cherry Wine last night. This morning when I checked the acid level it was extremely low. So I continued adding acid blend until I got it to 0.50% then, I ran out of acid blend so I couldn't get it up to around 0.60%. The 3 gallon batch now has a total of 11 tsp of acid blend. This...

I just did a PH test on 2 of my scratch wines that are finished fermenting and starting to clear. The test strip on both read between 3.6-3.8, is this good? If not what should it be and what is the best way to adjust it? The Acid levels were between .60%-.65% when I started fermentation.

I just whipped together a Mezza Luna Red VR Kit but my SG is way off. I am getting 1.078 vice 1.085-1.095. My temp is in the low 60's right now, not sure if that is throwing it off. I gave it another good stir and am going to let it come up to temp and check it again. I did not do any tweaking...

Ok, so out or curiosity my wife an I opened a bottle of Pinot Grigio that we bottled about 11 days ago. It looks great, but that is about all... It has a really strong taste and smell of sulfites. Will this go away wit age or do I need to do something to fix it?

Would you mind sharing your recipes for the Tupelo Vanilla with some directions for a newbie...

I think this is the label I am going to use:

I started this tonight with my wife, she is having as much fun as I am making wine. This is our first scratch wine... Here it is in the primary: Starting SG 1.114, should get just over 15% ABV!!! We'll pitch the yeast tomorrow, I wanted to use a 71B-1122, but the three I have right...

Since I am new to winemaking and have only made kits, I do not have anything to make scratch wine. I do have the equipment that came with my kit: primary, secondary(6 gal), hydrometer, tubing, bottle filler, air locks, bugs(solid and drilled), auto siphon, spoon, bottle tree and rinser, carboy...