Search results

it there is such. I figure that the ones a little higher in sugar content would be best but wanted some opinions, I live in Central Alabama. Any help or insight will be greatly appreciated.

Ok, my blackberry is fermented to dry and is still a little above the .65 tartaric level, is this OK or will I benefit from lowering it by adding the K bicarbonate and cold stabilizing for a few weeks. I don't want a real sharp bite with it, I like a more sweet wine. Any help or advice is more...

What does tannic taste like? I am new to all this and really didn't understand that. I understand the purpose of tannins to the wine but really don't know what it would taste like. Thanks for your reply and your help. I had read on here that you could freeze the pulp and throw it in for some...

Is their advantages or disadvantages to using one of these to process your fruit for makIng wine? I am wanting one because I also like making jellies and heck it seems really handy and efficient. I guess what I am asking is if you don't have the fruit pulp in the wine for the primary are you...

Thanks so much for the info. I do appreciate it.

I haven't been doing this for a long time but have tried to make some muscadine, blueberry and blackberry wine before in the past. All haven't came out what I would call stellar. I have read many articles and have bought 6 or 7 books on home wine making and feel like I am a little knowledgeable...

Thanks for the replys. Because I am a newbie and if it ever fermented out and the acid content was in that range, what possibilities are there to lower it. I think that would be kinda high for a finished wine such as a blackberry or blueberry.

What is the best way to lower the acid of my blackberry wine. For some reason it is reading a little high. The tritration test read around .75 and I thought it needed to be around .60 to .65. thanks, clark

I have a muscadine wine that is now been bulk aged around 4 months. I pulled a little off today and gave it a taste and wasn't overly impressed.I used campden tablets and K sorbate a week ago to back sweeten a little. Today after that week wait I took some out and tasted it and it has a really...

I am making a Peach Wine for the 1st time, the in-laws love it so I figure I would give it a try. I have looked over about a half dozen recipes and some say to remove the stone and the red meat of the peach that is around where the stone sat and some do not say to remove that meat only the...

yes sir, the couple times I have made wine over the last 2 years it was done the way my friend and his grandad has done it and it is at best a country way. The more I read on wine making after getting intrested in it the more I started to see how different people do things. I have been doing it...

First off, this is the first time I have stabilized my wine for bottling. I usually do just 1 gallon batches and gift or drink it before it would become a problem. Now, I just put 2 1/2 teaspoons of K sorbate and 5 campden tabletsin a small amount of water and mixedwell and putin a 5 gallon...

Hello all, I have been learning to make wine now for around1 year. My 1st few experiences were from methods that have been passed down for years in a good friendsfamily, he is 4th generation to do ittheir way. Well, I got to doing alot of reading and research and have expanded out to different...