Search results

Sorry for the confusion. Always add potassium sorbatev, I just like to let it bulk age some before bottling after I back sweeten. Some people bottle right away, I want to make no more fermentation occurs and plus I'm a pretty patient guy...Oh and I'm not a drinker so I'm not thirsting for the...

SammyK, I had that problem with a batch of plum I made. I added Vodka to it, it was only one gallon, but it turned out good. I'm not a drinker so I only taste, my friends and family provides all the feedback. Someone mentioned in an earlier reply, just pour you about a 4 oz glass of wine...

I would recommend back sweeten then let it age at least another month in the carboy before bottling. I normally back sweeten then age for about another 2 months in the carboy before bottling, come out tasting pretty good. I'm in SC and it's almost time to go pick some muscadines for...

That's a Chokecherry. Also make a good jelly.

Sorry for the confusion, doing multiple thing at one time. Yes, the ph is 3.6, not sure where I started since I'm not at home to check my notes. I'm pretty sure the SG is 1.010 right now. The wine is semi-sweet (no back sweetening has taken place). My guess was to just let it take its course...

Oh, by-the-way I used fresh cranberries.

Any suggestion on this: I have a cranberry wine racked in a 1 gallon glass jug or (carboy) whichever you perfer. The wine was started in December 2011, siphoned over to a secondary 4 weeks later, racked again 2 1/2 months later, then racked again 4 weeks after that. It is clear, no...