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How long should these orchard breezing kits be aged before they are good to drink? Do they even need to be aged? Thanks! I am getting ready to bottle them on monday.

Is the purpose of the lemo juice just for flavor?

Not in the way just don't want the liquid to fall down into the bucket. Thanks for the help everyone

Do you leave the airlock in while moving it ?

thanks pumpkin

Hi, I keep my fermenting buckets in the corner of my aparment on the floor. When i go to rack to secondary should i move them to a counter a day before i rack so it has a chance to settle from the move? I dont have a high area i can keep them all the time. When i move the bucket should i take...

mmmm pear sounds quite delicious

Do you think this recipe would work for other fruit as well? You use 6 pounds of the tripple berry blend what if you just used 6 pounds of the frozen blueberries?

Will this recipe work in a 6.5 g fermenter? The instructions said 7 but I don't have one. I can get one if its needed.

For the stirring every day, do you snap the lid in place on the primary or just set it on top? If you snap it in place since they are tough to get off do you removie the airlock then the lid then stir and replace lid, or just remove the lid with the airlock? Thanks again

Do you have do do anything to ensure the fruit bag stays under the wine? If it floats up and the froat is exposed it will rot after a while right? Or does that take a few days (so pushing it down once a day and getting it wet once a day would prevent that?)

Getting ready to start some fruit wine and was wondering how people stir every day. Do you keep a bucket of sanitize solution next to it so you can stir with spoon and put back into sanitize bucket? If your stirring that much and often i would think you are sanitizing the spoon each time right?

Welcome to the forum. WMT is the most helpful community of fellow winemakers :ib

Thanks again :)

2 Quick questions, 1. Alot of what i have read said 6 lbs of fruit per gallon of water. Why do you only need 6 pounds total for this whole batch? Its great that 6 lbs works as that will save some money :) 2. What is the best way that you defrost the fruit? Move to the fridge a few days...

http://www.homedepot.com/h_d1/N-5yc1v/R-203704596/h_d2/ProductDisplay?catalogId=10053&langId=-1&keyword=paint+strainer&storeId=10051 Is this the kind of bag i could use? If so would i leave the elastic string in it or take it out? Thanks! I am getting excited to do some dragons blood...

Thanks everyone, they came in the mail last night and the expiration isnt until 2015.

Is it ok to ferment at room temperature? I don't have a way to put the fermenter bucket at a lower than room temperature but from what I read the temp should be lower than 70 degrees

Your right about that. I will need to get better at racking. There really wasnt much liquid left on the must when i racked my pinot to secondary but i had to top it off with almost a gallon of water to get it close to the bung. that was the main reason i bought a 5 gallon carboy so i would not...

I ordered a 10 pack of Lalvin Dried Wine Yeast EC 1118 since it was so cheap. How long will these packs last for and i planned to keep them in a drawer that will be room temp about 70 degrees. Thanks