Search results

Just started a new batch for next fall/winter. I made it through this winter with 3 bottles left over. Love the smell of the wine fermenting.

The new label for the next batch.

You don't have to have a filter system. I use an inline filter and have had great results with it. This wine needs several rackings to get all the spices out. I would not suggest whole spices unless you are going to let it stay in the wine for a long time. I would not know how long that would be...

Is 375 ml too much to add to a 6 gallon batch? The alcohol level of the batch is very near non-alcoholic. It is one of those dessert wines. Orchard Breezin Black Currant.

I would like to boost the alcohol level of my Black Currant batch before I bottle it. I saw someone mentioned adding everclear. I have a 6 gallon batch but I have 2 questions. 1. Does everclear add flavor? 2. how much should I add to a 6 gallon batch just to boost it?

It is my favorite wine that I have made so far. I need to start another batch because it is going fast! :dg

Yeah, I am going to let it sit a few more days with the brew belt on it then check the SG again. It is funny that I never once saw it bubble.

My answers in italics

I started my last kit on 11/2. On 11/4 you could smell that it was fermenting. I never once saw it bubble and 2 days later there were no signs at all of fermentation. I thought maybe the yeast was no good that I used so on Friday 11/8 I pitched some more yeast (D47). Still no signs of fermenting.

Yep, racked it and almost all is gone now. Can't believe how quickly the wine cleared

I used Sulphite, Potassium Sorbate then used Kieselsol and Chitosan. It is what came in the kit. The first 2 I believe are for stabilizing and degassing and the second 2 for clarifying.

BTW, I added extra yeast and corn sugar to this batch about ten days ago because the fermenting had stopped at 1.0. The gravity is now down to .992.

I did the clarification and stabilizer for my wine on Wednesday. Almost overnight the wine went clear. I saw a lot of white stuff at the bottom of the carboy and now there is white stuff that almost looks like it is growing. Any ideas?

Nope, those are just the flavors of the dessert wines I am developing.

Here are some more label for Wines that are in the works ____________________________________________________________ ___________________________________________________________ _______________________________________________________________...

After 3-4 days it stops fermenting. My last batch of red wine was still bubbling after 10 days.

The wine turned out better than expected.

My Strawberry Zinfandel dessert wine

My Pomegranate Wildberry wine

My mulled wine I just bottled