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Here is an update... I got a very pleasant surprise today. I took a look at this wine and a ton of sediment dropped out of it. Over half an inch. I sampled it and its very good just the way it is. These wines made from real fruit, fermented with fruit in them seem to drop a lot of...

So I need to sulfite, fine and stabilize (and sweeten) this wine. In what order should I do them ? Do I need to do a lot of stirring when I sulfite the wine ? Will it generate a lot of foam ? Thanks.

That is a great link, thanks. How many ppm should I be shooting for ?

We did some taste testing and decided that it tasted best sweetened and watered down. So to prevent oxidation, I topped up the carboy with 5l of water and put it under an airlock. I've got Potassium Metabisufate in powder form. How much of that is 6 campden tablets ?

OK, I sweetened it up and somehow it made it too sharp. It wasn't a nice taste. Then I added some water and it mellowed out. I think I should give it a shot of sulfite and and top the carboy up with water. Does anyone see why I shouldn't do this ? The original recipe called for a 6...

I just did rack it. It is now in the carboy. Add some pectic enzyme ? There is no sulfur smell to it. No bad smells at all. No bad tastes. Its just a bit bland. It got racked ONCE in 5 years. From the primary to the keg. I just racked it the second time, into the carboy...

Could you tell me more about this ? Why does one sulfite a wine ? Where does one get a sulphite tester ? Yes, I can lock it in. When I sulphite it and stir it, it will release a bunch of CO2, right ? What if I did that and kept it under airlock for a day and then sealed it off ...

Pictures: <a href="http://www.pbase.com/me2001/image/71305724" target="_blank">carboy pic </a>glass picEdited by: MrFruitwines

How long do I have until the wine will oxidize from that headspace ? Where does one find 3 litres of marbles ? Great idea, btw. I never would have thought of that. And thanks for replying so quickly. And yes, I've filtered wine with the filter before. Peach and apricot and it came out...

I'm sitting here drinking it as it came from the keg and it isn't bad. It isn't really good, its a little bland. But its not bad. I'm afraid it will be darn thin if I dilute it to 22 litres. I've got some apple juice and some raisins and some grape concentrate on hand... would there be any...

The recipe used 10 pounds of peeled and chopped mangos, 9 pounds of sugar and 1 quart of white grape concentrate. Its from Anderson, on page 110. The recommended finishing was to top up to 23L. Mine only got topped up to 19L because it went into the keg instead of a carboy for secondary...

OK, long story short... 5 years ago I fermented a mango wine in a plastic pail fermentor. I racked it off into a cornelius (sp?) keg and didn't look at it until today. Today I racked the contents of the keg (19L) into a 6 gallon Better Bottle carboy and put it under an airlock...

My wife wants it to be a bit sweet and apply. I might have to stabilize it and dilute it with apple juice. Darn !

I brewed this up last night. It is fermenting now. The SG of the juice alone was 1.050. I added 3 pounds of sugar to 6 gallons. (Stupidly, I didn't check the SG of the juice alone until after I had it done.) The gravity of the final must (juice + sugar) is about 1.070. Its going to be...

This is copy of my posts on the other board. I am not getting answers over there... I'd be very happy if someone could comment on what I am doing here. Post #1 starts here... ====================================================== I just did a shopping run so I can start my apfelwein...

So how would one prevent those wild yeasts from fermenting the apple juice ? I assume that the wild yeasts would be less strong than the added yeast and that a dose of something would kill the wild yeast but not the added yeast ? I believe the same happens when we brew fruit wines. (Its been...

Is anyone putting their finished wine into bags ? We rarely drink a whole bottle of wine at a meal and I'm not fond of 2 day old wine in a bottle. Would bagging one's wine and getting a glass full from a tap on a bag eliminate this problem ? Where does one get bags (and boxes) ...

These guys are making an apple wine/cider from store bought apple juice. Apparently it is quite good. http://www.homebrewtalk.com/showthread.php?t=14860 I am going to make it tomorrow. I think they have an issue with wild yeasts causing a sulfur smell. Any comments ? They are...

Thanks for the advice, people. Good point on the yeast. The juice is in a plastic bag. I haven't opened it yet.

I haven't made a wine in a long time. I was digging through my wine stuff and I found a wine kit. (!)Its a 6L Juice type kit. Its a Rose' wine. The BEST BEFORE date on it is February 2000 ! The ingredients say the juice is preserved in sulphur dioxide. So... is this kit any good ...