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Ok thanks VC. I will leave it be, take the Xmas vaca, and come back to review in 2 months! I am very excited to compare the two versions and see the differences.

This has had the first racking from the primary to its first carboy. There is still action but maybe I will cool it to 70 degrees, calm it, rack it into a new carboy that is clean, top it with bit of wine from the 1 gal, and heat her back up to finish the MLF? I am simply worried bcs I have...

Hey all glad to hear everyone's Pumpkin wine/port is doing well. Mine is going great. I have got a question! So I have 11 gallons in two 5 gallon carboys plus 1 gal. I have induced MLF on one of the 5 carboys to see how it goes (i added a bit of malic acid to increase TA) - my concern is...

I have used both champagne and 71B and both seemed to work equally well. I have a question though, what does the DME add to your wine? I have never used this.

Hey Waldo looks like you got your answers above. The Jack pumpkins are the ones you always use to carve designs into. My 10 gallons is bubbling nicely, with a into of spice. I like to add some spice during the primary then add more when I rack into my carboys for finishing. I increased...

When I started my Pear it was pretty low in acid content and I actually had to add a bit of acid blend to raise it to .6% tarctic. I just titrated and the wine must is measuring in at .8% tarctic. Not sure how it increased by .2 unless the pear gives off some acid as it ferments? Anyways, I...

Hey all!!! Well, I thought I would add into this thread a bit since I did make a still Pumpkin Spice last year... pretty much followed exactly what Waldo mentioned above. My Pumpkin Spice turned out pretty well for only my 3rd wine I ever made. It turned out the color of a Sauvignon Blanc...

hey guys I was just about to induce MLF for the first time. I have a few quick questions. My Asian Pear wine is just about done with its primary ferment and I was curious if I should rack the wine off the leese and the inoculate with the MLB? Should I be concerned about possible oxidation of...

I think I will use the 71B. I have used it before on my Pumpkin Spice and it worked well. Thanks guys for the votes.

Hey Everyone - So I am about to start some Asian Pear wine. After spending some time at a local bar in my home town, a friendly farmer I ran into and engaged in talking, told me he had some Asian Pears he didn't need. So the next day he dropped them off and now I have 25lbs!!! I have...

Hello everyone! It has been a while since I have been on the forum but I am still making my wine. The blackberry is just about ready to bottle - it has been 1 year!!! It tastes pretty good, my friends like it, but it doesn't have as much body as I would like. I plan on keeping it a...

From what I have gathered on reading and as I have done it: after every rack, I add my kmeta, let it sit for a day, and then degass w/ little stir action and a break bleeder.

Hey All, I am still sitting on a few of my country wines (Blackberry, Pumpkin, and Beet) and I thought I would start my first wine kit. So, I was hoping to get a few recommendations on 'easy' beginner level wine kits that are fairly 'screw-up' proof! Haven't really met a varietal I...

Hey there... I actually just started my beet wine and am about to rack to my 1G carboy at 1.04 SG. I will get some pictures up for you and let you know how my clearing process proceeds. Got a big concern - I started my beet wine and actually didn't have any acid blend in my inventory...

Thanks all! Well checked it after got back from work and it had fermented down to 1! So I started the transfer; I thought my starting SG was a little weak so I added 2 cups of water & 2 cups sugar, and 2 tsp of nutrient to the transferring wine. From the looks of the bubbling my yeast has...

Wait so I will leave it in the primary until maybe around ~1.02 then transfer to the carboy. I didn't think I add kmeta and get some CO2 into the wine and degass until it is completely done fermenting?Also I am still stirring my wine about 3x a day; it won't lose its protection from stirring...

Okay - so I haven't transferred my Raspberry wine yet because I need to get a 3 gal carboy, BUT I did start my pumpkin spice wine at long last. Began it Saturday and started fermentation Sunday with Red Star Pasteur Champagne yeast: SG ~1.08, acid content ~5ppt, and today it is still bubbling...

So I got sidetracked which is fine since my wine doesn't do to much... lol So I was having difficulties with pictures but opened and account with PhotoBucket and vwala!!! I FINALLY found camera cord and here are some of my pics from my first Raspberry in hopefully somewhat sequential order...

Okay so I tried posting the pics this time put them online... but does anyone use a Mac? The instructions on uploading pics are for PC - and I would think is should be easier but it keeps giving me that damn ? Thoughts?

So I FINALLY found camera cord and here are some of my pics from my first Raspberry in hopefully somewhat sequential order... Here is my pulp fermenting... Transferring my wine into my secondary... (I think next time I will siphon instead of using the tap at the base - I got a...