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I made a lot of Chokecherry wine last year but I cant remember what temperature I kept my room when fermemting. I have a small room in my basement and it is easy to controll the temp. also I use Lalvin EC1118

I started a 6 gal batch of apple and honey. Used 4.5 tsp of energizer, 2 pacs of Lalvin 1118. Starting SG was 1.100. Now 11 days later it is 1.030, it has not droped since yesterday. should I add more energizer, or some nutrient, or just wait and see what happens?

I started a batch of Skeeter Pee last month. It fermented to dry about two weeks ago. I degased and added K-meta and Potassium sorbate, waited and then sweetened. I noticed a strong smell ao yeast. What would cause this? I used Lalvin EC-1118 in my starter.

How long do I need to wait after I add Potassium sorbate before I back sweeten and add a F Pac

The recipe says mix ingredients and cover with a towel. Wait 24 to 48 hrs then add yeast slurry. It does not say to recover with a towel or ues a air lock. What should I do The recipe is for Skeeter Pee

I am going to start a batch of Sketer Pee, but dont have anything to make a yeast slurry. I have read that I can start my yeast with sugar and water and once the yeast gets goin add the rest of the ingredients, or mix all of the ingredients except the lemon juice. and when the yeast gets going...

I have some frozen apple juice in my freezer. I was going to start a batch of apple wine, but all of the recipes I see say to add tannin. I dont have any. Can apple wine be made without it or should I wait until I can get some?

My fermentation is complete on my Chokecherry wine. I am getting ready to rack it off, and add stabilizer. My recipe does not say when to degas. Should I do it before or after I add the stabilizer?

Thanks to everybody for all of your help. I started my first batch of wine last week. Chokecherry with Old Orchard Apple Raspberry. It smells great, I just cant wait to taste it. I dont think I could have done it without the help from people on this forum. THANK YOU!

I just started my first batch of chokecherry wine. All of the recipes I have seen say to de-stem them. That is a lot of chokecherries to make 3#. My question is if a few stems were left on would this change the taste of the wine?

I was told my basement was too cold for good fermentation, at 60F. I have solved that problem by encloseing and insulating a small area. I have a small heater with an adjustable thermastat. I have it at about 70F. Is the best temp or should it be higher?

I will be starting my first batch of wine this weekend. It is chokecherry and I will be using Lalvin EC-1118 yeast. This time of year my basement stays about 60F. Is this too cold. The yeast says it is good from 45 to 95F and will the temp change how it takes to ferment.

I have a recipe for a chokecherry desert wine . It says ta use Montrachet or Premier Curve yeast. The Montrachet says it tolerates alcohol to13% , Premier Curve says 18%. The recipe calls for 2lbs sugar and 11 oz frozen Apple/Cherry juice. I am not looking for a high alcohol wine just a sweet or...

I have about 25lbs of Chokecherrys. It will be about a month or two before I can start any wine. I just washed them and froze them. they take up a lot of room in the freezer. I was wondering if I could boil them in a small amount of water, remove the pits and refreeze the juice and pulp. I am...

I am a beginer at wine makeing and I am looking for a good easy chokecherry wine recipe

I am new at wine making, and I was wondering if there is agood all around yeast for fresh fruits. I plan on making wine with fruits and berries that are avalable in my area, such as watermelon, apple, strawberry, and elderberries. and does the type of yeast you use affect the amount of alcohol...