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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...

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...

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 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...

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'm getting ready to start some cherry wine. Check out this recipe and tell me what you think... 30 lbs of Montmorency cherries 7 Old Orchard apple/cherry concentrate 4.5 gallons of water acid blend to .6 TA 1 tsp tannin 8 tsp nutrient. 4 added at first and the other 4 added at...

I was looking in the online catalog and am a little confused about shrink capsules. Some say they are large. Does this mean bigger in width or height. I cant imagine they would be bigger around. Just want to make sure before I go to order and find out when i get them that they wont work...

I am having troubles trying to figure out how to upload and manage pictures to this site. I have uploaded a picture and posted it one time. I had a heck of a time finding it after I had uploaded though. I see others have folders that they can upload it to. At least it appears that way. I cant...

I sure wish this website had a place to click on to view posts since my last visit. Winepress website has this and it saves a lot of time clicking on forums to try to find posts that i may have missed.... I wonder if the moderators/website masters have thought about adding this feature?

I just got done transferring two batches of dandelion wine. I used Jack Kellers recipes 29 and 30... I thought I would post a pic of them. Of course they are the yellow ones..

I Have added superkleer to some blackberry wine and to some vintner harvest cranberry wine.. As far as the blackberry goes, I made a medium bodied wine using Jack Kellers recipe on his website using 4 lbs per gallon. I made the Vintner harvest cranberry into a 3 gallon batch instead of 5...

I have been looking at Montmorency Cherry concentrate and thinking about using this to make some cherry wine. It looks like a quart of this concentrate is supposed to be dilluted to make 2 gallons of juice. The distributor states on their page that 1/2 gallon concentrate is equal to 45 lbs of...