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Do I have to use actual storage solution or can 4.0 solution be used. Trying to cut costs if it's unnecessary. I've seen posts on Google search that show both ways. If 4.0 can be used is there anything negative against it? I posted on a FB group and got no answers. Seems like I hardly get...

I'm about to start making wine again after quite a few years (7 years approx) and can't remember quite a few things. So, I may be asking a lot of questions. First of all,. Should I replace all of my cleaning powder, tannins, yeast nutrient, capden tabs, etc? Also, should a person change the...

It's been about 6 years since I've made any wine and it's been about that long since I've been on this forum. I decided the other day that it was time that I made some more. And, I'm completely out of everything! LOL. So, I will probably be posting again soon and will be trying to scrub...

instagram follow. Just pick me and give me this delicious item. It's crying my name!

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Mailing list. Was already on it.

I made some peach wine about 5 months ago. I recently added superkleer to it about 6 weeks ago to help clear it. It hasn't cleared any since I added it. I know I mashed the crap out of the peaches during fermentation but I cant see why its not clearing. Yes, I did add pectic enzyme at the...

I made persimmon wine last year. It was a mess to make. It had a lot of pulp floating around in it.. I swore I wouldn't make it again. After finally bottling it around September and letting it sit a month, I opened a bottle for people to try. It was the biggest hit I have made yet. Now I...

What acid do you use pre and post fermentation for fruit wines such as blackberry, cherry, persimmon, etc. Does it matter if the initial TA is extremely low as to what you use the most of? Does it matter what the predominate acid is of the fruit? any and all thorough responses greatly...

I had posted this problem on the winepress.us forum as well. Jack Keller told me to take 1/2 cup out of a bottle and add 1/4 tsp of acid blend, stir well, then add back to the bottle and let sit for an hour. Taste and see if it is better. I did that and it seemed to taste better. My wife thought...

I am not sure what breed of blackberries they are other than they are thornless. I know that they taste pretty good in a pie. I back sweetened with plain ole sugar. I have read in a post somewhere how to take blackberries and simmer with sugar and drain the juice. Then use that juice to sweeten...

I have made 3 different batches of blackberry wine so far. So far none of them have been very flavourful.. My first batch i used 4 lbs blackberries to 1 gallon of water and sugar added to 12 percent alc and used Montrachet yeast. Second batch I decided to use 6 lbs of blackberries to 7 pints of...

Wade, What if the recipe doesn't call for energizer.Do you go by the label on the energizer and just cut what is says to add per gallon in half?

Here a while back I had an issue with what I think was H2s... On this forum Jack Keller said I needed to use a high nitrogen nutrient when using RC212 Yeast. i think his recommendation was Fermaid k or 2133. Well, after looking at some of the explanations of these products online it looks like...

I left the PH alone and added no other acid. I figure that the acid is high enough and if i need to throw in a little extra sulphites to get the level right, I will just have to.... 3.5 isn't way high. Just would like to have been able to get it to 3.3 without sending acid levels sky high... OH...

Wade, I used 8 tsp of LD Carlson nutrient. The recipe that I was useing and other cherry recipies never asked for energizer. I keep reading in forums where people are using Fermaid K and Goferm.. I dont really know much about these and if they replace the Nutrient that I am using???? Cant...

Racked the wine today. Added 8 campden tabs, 4 tsp sorbate and stirred it very well. It smelled a little stinky. Not sure if it is H2S or Co2??? Splash racked it twice to try to get rid of the smell. Tastes a little funky but thats to be expected this early. Looks good anyhow. I was dieing to...

Aaronh, I could be wrong. But I have read many posts stating to not add nutrient after 1/3 sugar depletion. if you do the yeast will never be able to consume it and if will end up unused in your finished wine. What I have read is to add it all in the beginning or add 1/2 at beginning and add the...