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It would appear that if I do buy from them my posts will be deleted from this forum as was my last one. Unbelievable!!!

Sounds as if you have picked up sediment from the used filter. Let it sit a few days under airlock and see if it clears up. You might need to use SuperKleer or some other fining agent. You will probably want to stir in another 1/4 tsp of potassium metabisulfite since you have exposed the wine...

Did it get cloudy after transferring to the bucket or after vacuum pump/filtering?

How about "Tropical Melange"? Sort of incorporates all the ingredients....and sounds sort of kinky for some reason!! :i

I generally label mine according to the fruit or grape that it's made from. My Peach will be "Peach Perfection". I just bottled some concord grape/blackberry jam that I called Il Mio Paisano DeMarco. Named it for a great Italian friend I had in Vietnam. Haven't seen him since 1968 but we stay...

I use bentonite during primary fermentation for every wine I make. The vigorous CO2 action keeps it constantly rising and falling in the bucket and it adsorbs more crap than if used as a fining agent later on. My friend, Glen, used it, in the primary, for the wine under discussion also.

When it comes to wine I have learned to just sit back, relax and don't get in a hurry. It's done when it's done and it doesn't like to be tinkered with!! ;)

We left the cup with the wine and spirits sit for several hours. Checked again and still no "goop" but to my surprise the liquid was clear as crystal and what appeared to be yeast sediment had settled to the bottom. when I stirred it, it became cloudy again but not stringy goop. Glad I had...

My friend has 5 gallons of peach wine that has been clearing now for about 60 days. He used K-sol and Chitosan as fining agents and degassed thoroughly. The wine is still somewhat cloudy but appears clearer at the upper 1/4th of the carboy than the lower 3/4th's. This indicates to me that the...

I helped my step-son move some stuff from an old tobacco barn this morning and discovered an old fruit press stashed away in there. It's a ratchet type, made mostly of what appears to be cast iron. The only wood is the slat "basket" and some thick round slices that look as if they are supposed...

If it's going to be in the lid and not in contact with the must/wine you could use hot glue. I used hot glue to affix a vinyl drain tube on a strainer I fabricated. Works great.

Merry Family Winery near Gallipolis, Ohio will be selling a bunch of used carboys in the near future. Probably will not ship them but if you live within a reasonable distance you could pick them up. I think they will be sold for about $20 each. They have a web site with contact info.

Did you use sulfite in your air lock?

Update.....Learned today that one bottle did in fact pop its cork and spew wine all over my girlfriend's sister's fridge.....but one out of thirty ain't too bad considering the potential for disaster!!

When I bottle. I make my own labels with a little app called Label Factory Deluxe 4 and print them out. Then when I bottle I annotate the date on the corner with a ball point pen. I could add the date before I print them but I like to add a little something personal on there.

Welcome to both of you from West Virginia. I am pretty familiar with Northern Illinois as I have lived in North Chicago, Waukegan, Winthrop Harbor and Woodstock (Retired Navy and stationed at great Lakes a few times). Too cool in the winter for us Mountaineers.

Well, it fermented down to 1.025 so I racked to a carboy. It still smells like peaches and looks "peachy" so I guess it's progressing as intended. I have read that some peach wines don't smell so good while fermenting but I haven't experienced that with this batch.......yet?

A couple years ago I made some Blueberry Pomegranate wine using Old Orchard frozen concentrate. As I recall the flavor leaned more heavily toward pomegranate than blueberry. That might be a more economical option than using pure pomegranate juice with your strawberries. Last year I made...

Went down to stir my wine and found the pectic enzyme, in conjunction with freezing the peaches, had done its job. The peaches were almost a slurry with very little solids left. I drained both fermentation bags into the fermenters and was left with less than a gallon of pulp. Combined the two...

I started the peach wine and used two primaries. Used all 25lbs (4 1/2, one gallon freezer bags) of cut up peaches and eight 64oz bottles of Kroger brand white grape/peach juice. I used two sanitized nylon paint strainer bags to hold the peaches. Divided everything equally between the primaries...