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I just started 3 batches of muscadine wine. I have added the 1/4 teaspoon of sodium metabisulfite to the must, then next day the pectic enzyme, the yeast nutrient and calcium carbonate. After letting is sit 24 hours I was bringing up the SG by adding sugar water. It was getting late, so I didn't...

Hello again. I started two batches of muscadine wine, and I ran out of one of the solutions for the acid test kit, so I only added about a 1/4 tsp of calcium carbonate to my must. I finally got the solution I needed and did an acit test today. One batch is 1.0% and the other is 1.2%. Now I know...

Our pear trees are loaded down this year, so I thought I would try some pear wine. My first question is: Do I freeze the pears, or just steam them straight from washing? How small do they need to be chopped, and do I have to make sure there are no seeds in them when I steam them (I ask that...

Well I added ¼ tsp. pectic enzyme, 2 tbsp yeast nutrient to my juice yesterday afternoon. It was about 18 hours ago, and this morning I have all kinds of what I believe is mold on the skins bag and in the juice. I am trying to salvage some of the juice by letting is drip out of the primary...

We have begun a new batch of muscadine wine. We have just over 3 gallons of juice (last year it was about 3 1/2). I have added the 5 campden tablets and stirred. I have read the wine journal that I kept last year, but find it not the most helpful. Last year's batch tested at .7% acidity...

Does anyone have any news of Waldo??? He has not posted since April 27th and that is most most unusual... Concerned for his health and safety, Cecilia

Well, I have had three consecutive SG readings of 0.990, so I know it is time to rack. I cannot believe how much the wine has cleared in only one month! Thought you might appreciate pictures. The five gallon carboy is just as clear. Hard for me to believe it is the same wine...

In addition to the 5 gallon carboy, I have two jars of wine, a half-gallon nearly full and a gallon with only about 1/3 full. (This was my husband's experiment, and it consists of all the wine juice that was left behind with all the sediment that he couldn't pour into the half-gallon jug without...

Well, my SG this morning is at 1.042.The juice is now producing a gently roll. I took another video. It has a little fizz on top now. Is it time to transfer to the carboy this evening? Any tips on how to do that most efficiently? Are we supposed to do it from the spicket at the bottom or use a...

Somebody please watch my video and tell me if this is normal (I just added the yeast yesterday morning). The link doesn't work... I don't know why... but if you copy it into the address bar it works fine. http://www.youtube.com/watch?v=tOolLXjboNI

So what method do you all use to sterilize your stir paddle twice a day?

I just processed my frozen muscadine grapes that were thawed. I have about 3 1/2 gallons of juice and then the skins took up about 6 knee high panty hose. Seems like more skins than juice. Is that about right??? I just added the campden tablets and will let it sit now for 12-18 hours as on...