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Renaissance Impressions Castel Del Papa...... I like a fruit forward red wine and this kit is the best one I have found so far . It is excellent !

Inkbird, if I had one I could turn my chest type freezer into a keezer! BOB

I have a fine mesh bag that will fit over the outside of my fermentation bucket. I never tie the bag shut. So in essence I am fermenting with the skins loose. I can punch the cap down everyday without ever disturbing the bag and when it’s time to remove the skins I just lift the bag out and...

Well as usual Santa gave me nothing but a bag of rocks but my daughter and son-in-law got my wife and I a cork holder

Happy New Year everyone! BOB

Happy New Year

I used EC 1118 & wyyeast liquid 2424. I usually don’t adjust acid until I have bulk aged my wine for at least 6 months

Merry Christmas Arne and a Merry Christmas to all! BOB

You might want to try filtering it. I had a dandelion wine that looked terrible till I filtered it BOB

I would wait five months that you’re gone and then if it still is not clear I would try super kleer (durafine) BOB

I get fresh pressed apple cider ( from a small local orchard ) that has not been stabilized. I do not add any water, but my first batch ( which was also the very first wine I made ) was 81 quarts chopped apples and some water. It turned out to be very good. It proves you can make good apple wine...

Same to you my friend!

Hey Arne, you are welcome anytime ! I have been making apple wine the same way with the same yeast the last couple years ( you know if it’s not broken don’t fix it ). I decided this year I would make two batches both identical in every way except for the yeast . BOB

I started two different batches of Apple wine each one has a different yeast . They were both started two days ago . BOB

There is A product called CLR (calcium lime rust remover). Use it, then wash with hot soapy water and rinse several times. BOB

K-meta will stun yeast cells and Sorbate will keep the stunnned cells from reproducing

K-meta is 1/4 tsp for 5 or 6 gal batch. I think the directions on my bottle of sorbate says 1/2 tsp per gal. Add k-meta first then sorbate. BOB

If the hydrometer reading remains the same for three days in a row then fermentation is done. It may not ever start back up because of the high alcohol content,but I would stabilize it with k-meta & sorbate just to be sure fermentation does not start again. Let it clear then bottle and what do...

I love pickled hot peppers, be it cherry,jalapeño,pepperichino(probably didn’t spell it right). I have canned Pickled jalapeños, green chilies, I have dehydrated Cayanne and habanero and ground them to powder. I have made homemade jalapeño poppers and froze them and have made homemade...

I have made several apple wines. Sounds to me like you’re on track. Do not try to rush this wine. I have found that it will take a year or better to get good. I don’t know why but it just takes that long for the apple flavor to come forward. I have always sweetened my apple wines . I always...