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Is prune juice by itself make a good wine...Or is it better using it as an ingredient to give dark friuts wines more body whilefermenting.

I have a gallon batch of peach wine.I have fined it with superclear and sorbated it & k-meta.I did it this 3-months ago.Now I want to backsweeten & bottle it.Do i have to sorbated it againafter i backseweeten it before i bottle it.

Here are tie pics i promised of the vine fruit and what we already I.D.as being wild elderberry bushes.I went hunting for the elderberry bush and found alot of bushes.now I have found me a wild elderberry source.the other grapes not yet for sure if they are mustang grapes still researching..

Can some one I.D. this wild fruit or what ever it is.I found it growing along a fenceline down a deadend street leadind down to a small creek.I was thinkingtheywereelderberries....I have two diferent berries.one is bigger than the other,with one being a clusters

This my second attempt on making blackberry wine..the first was in feb.It came out too thin for me.I use theoregon friut 46oz.canned juice.I followed the reciepe of 2-gallons with this can.. Now this time I am using 2 oregon friut cans (46oz)to make 2-gallons.They are the puree friut.I started...

I have another question fellow Vintners..Do I begin my bulking aging date from the end stablization of the wine?

I realize that 1-campden tablet per gallon when starting a fruit wine is needed when using real fruit.But ,do I keep adding the tablets after each racking as opposed to just before you bottle........

O.K this is what I did.I used 20lbs of frozen blueberries,5 cans 15oz.of oregon fruit product,gallon of old orchard blueberry-currant juice. also added 2oz.of heavy american toast oak chips in the primary.(6-gallonbatch).S.G was 1.091.......Now I want to ferment to dry.So I need a yeast...

O.K now I think I have enough blueberry friut 20lbs.5 cans oregon friut 15oz.gallon of blueberry-currant juice,and 1-can of welches white grape concentrate.I am defrosting them now so I'll be ready to work with in them morning.I have more welches concentrate if you think i need more.hoping to...

I finally mixed the ingredients for my VR Australian Shiraz.Here are some pics.G reading of 1.074" src="http://www.finevinewines.com/images/uploads/20070207_205738_brewing_shiraz_.jpg" width=640>

Hello everyone .I am trying to decide on what wine kit to purchased next. I wanna try a Barolo or just another full bodied wine kit.I have a cab/sauvignon clearing at this time.And a merlot also clearing.I like full bodied wines as my wife does too.Can some one tell more about other full bodied...

Question,would 3-gallons of friut juice be enough to make a 5 or 6 gallon batch of wine fromthat friut juice.Like the ones for ex:Ocean Spray cranberry juice,old orchardgrape juice.They come in quart sizes and half gallon sizes...And would itbe enough to give it a full bodied flavor at the end...

I have have 8lbs of frozen blueberries And 5 cans of Oregon fruit,15oz.The can reads blueberries weigh 10oz's before adding the liquid necessary for processing.So actually it would total to 5cans=50oz's of fruit.I wannastart a 5-gallon batch.Is this enough for a full bodied finish wine.And do i...

Can someone explain to me at what part of the wine making process is oxidation more likely to begin. I wonder when i rack my wine from the primary into the secondary and the air exposure during that process can oxidize the wine. And I also hear that not topping off the secondary to at...

is it o.k to use only half of the yeast envelope for a gallon size batch & save the rest for another batch later.I know that1 envelope of yeast is good for 5-gallons...Its just an observation. Would it fully ferment to dry if only used half........

I have a question.Can fruit nectars be used to make wine.I believe they 100% natural..I am new to the art of wine making..