Search results

The Question is this...... If there is not enough or no enzyme used at the beginning of wine production, and a haze persists, can pectic enzyme be added after fermentation has been completed and then progress with stabilizing, fining, and filtering, etc. ? In other words will pectic enzyme be...

Hello everyone, New Question for you all..... Bought the BV Super Jet Filter Wine Filter and had some questions after reading the manual - Ok after browsing the manual Question #1) I assume, dangerous as that is, that we must always use 3 pads in the filter. True? But, can I use 3 different...

Hello everyone..... got this little problem I've been dealing with.... My Peach/Niagara wine that was already bottled as refermented or started to in the bottle, and it is not just a few of them its an entire batch, 6 gallons, don't know if my son forgot to stabilize or what happened but never...

How to cold stabilize.... I'm making a 3 gallon batch of wild raspberry wine and it finished at .992 was there for 2 days, I added 1/4 tsp Kmet and 3/4 tsp K Sorbate, and back sweetened to taste, Degassed and then added Kieselsol and Chitosan to clear it. this was around 10 PM Tuesday, by 5...

Here we go..... My son tried to make his first batch of Niagara wine a few weeks ago. He added a bit much on some of the ingredients.... I think the largest error may have been that he tried to follow my 3 gallon recipe by doubling everything.... heres what was added: Niagara juice to make 6...

Hey Everyone, been awhile sinse I was in here but glad to be back! Wanted to pass a HUGE thank you to all of you that helped me learn the ins and outs of this hobby and possible small business down the road. I have plenty more to learn, but this past weekend was a real eye opener...

Want to try a mead I have a few pounds of honey but I'm not sure what to do next. I just wish to try it with a gallon or 2, to see how it works Do I make it as I would wines? what SG do I start with? where is a good place for info on the internet? </font>

When Degassing with a vacuum pump (schuco 130) when am I done? Should I let it continue to pump holding a vacuum of 22" ... should I let it run till the bubbles stop? What is, or is there, a "standard" time to complete this task?

Can I Battonage a Chard/Semillon and expect it to have a buttery finish or will the Semillon be to strong and give me a different flavor? Anyone make the RJS Chard/Semillon Kit? What is its flavor like???

Have a RJS Cellar Classic Chardonnay Semillon to make and wondered if anyone else has made this one and if it will have a buttery flavor to it when complete? I have not seen kits, (Chardonnay's), that claim "buttery" flavor in Georges description, would like to have one..... anyone know of one...

I was wondering if there is a list of oak types and what there effect is on a wine as far as flavors are concerned? Anyone have something lick this?

Is there a good, better and best way to degas? should we whip the wine when we degass or just gentle stir it or somewhere in between Degassing by hand, with a spoon is long and hard.... so most of us use a drill mounted stirrer of one type or another. But how should it be done.... Low...

Started this Tuesday, ?? SG is at 1.055, Directions ask me to add the yeast nutrient about now... but there was no nutrient with the kit. I know these kits are being revamped a bit but my question(s) is this: I have nutrient here, should I add it or just let it ferment out? Will it make a...

I believe I have seen this before but it's werth asking again.... Making a WE Cab Suavignon, when I get to the point in the directions about adding the Yeast Nutrient, I believe most of you are advising to add it and wait to rack till the SG comes down closer to 1.020 to avoid foam outs... right?

Can anyone give me a recipe for Hard Apple Cider?

When using a steamer to juice fruit do the juices change color? for instance if I make apple juice will it brown in the juicer? Is there a way to keep it from doing that so that a wine will end up clear versus having a bronze, oxidized tint to it? [My juicer comes tomorrow and the apples are...

Ready to "play" with my blackberry wine tomorrow. Have 6 gallons, I want to bottle 4 of them and fortify the other 2 in varying amounts to see what works best. Flavor is strong so I think I can do this Question: How high can I go with the ABV before it will not mellow out or loose its...

I made a double batch of this ice wine style riesling and all has gone well to this point. Degassed and added all the clarifiers as instructed, left for my NY wine run that I do every year and upon returning I see the riesling has a fine line of clear wine at the top and the rest is still...

Where can I get one of these that you all talk about? How Much? Maybe even a fruit press?? Is there such a thing as a good USED press?

I started making this kit to see if I could????!!! I have the right bottles and the caps and wires are on the way, but in the instructions they speak of "artificially carbonating the wine" I found no info about this on the WE site, can anyone tell me what this is or how it is done? Or should I...