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Cold Stabilization Wade, I really like the results of cold stabilization. You had mentioned crystals, I made a peach wine that have crystals in it. What are these crystals from and what did I do wrong to get them?

WOW- This stuff just gets better and better after a month in the freezer. I might just do this on a regular basis with all of my wines. I also have a 5 gallon carboy in there as well for well over a month. I think I might try on all of my future wines.No crystals either...

No crystals. Opened a new bottle tonight and there appears to be no crystals. Out of curiosity, why did you think that there would be crystals in the bottle?

I don't see any crystals at this point, but will know later tonight or tomorrow night when the bottle becomes less full

Last night I took a bottle out of the cold stabilization fridge that was in there for three weeks.That did the trick------ it was delicious!!!!!Thanks to all for the help.Jim

I first started making my blackberry wines three years ago when I knew nothing about wine making. So, here is my problem. All of the wines that I have made are extremely acidic tasting, fantastic aromas though! They were all bottled in 2008 and 2009. I followed ec kraus recipes for acid blend...

These are a Merlot and a Cabernet that were from concentrate. I also added blackberries, in a different batch, to a Merlot concentrate. I will let them age for another year. Thanks for the input guys.

I am feeling the results of not making the proper acid adjustments to my wines from a year and a half ago. I, a novice(at that time-still am!!!- big time!!- and did not understand the implications of balancing the acidic values of my wine at that time, nor did I have the ta kit that would have...

No Port this time. I have some beet wine aging at this time that I understand is a close resemblance to Port. Am curious to see what it tastes like, as I love beets.

I am going to be making a 30 gallon batch of blackberry wine in the next two weeks and am wondering if one packet of yeast is enough to properly ferment this amount, or should I use more? I have always done six gallon batches in the past, so this is a new venture for me. Thanks for any input...

I just opened a bottle of cab that has been aging for a year and it was bubbling with co2. I made this wine when I was really a newbie and did not add sodium bisulfate prior to bottling. What is my best fix for this? The wine has a fantastic aroma and I know that it will be good in the future if...

I warmed it up to 75 and added yeast and 3/4 TBSP yeast energizer. I now know what happened. I had it in a carboy in my garage and the outside temperature got down to 18 degrees, so I am quite sure that the temperature of the wine dropped considerably. Again, thank you all for the input.

Thanks to all for their help. It's back on track- fermenting!!! Jim

Alright then, I'll raise the temp to 75. The acidity is 3.46 and has been pretty consistent. I usually wait until I'm ready to bottle before I make my final acid adjustment, even though I make minor adjustments during the racking times.

The temp ranged from 70 for the first week, then around 60 for the remainder, Since I added the yeast yesterday and brought the temp back to 70, it has started to ferment again, so I'll see what happens in the next week . I have tasted it and it is very very sweet. Too sweet for me. I'll have to...

I made a five gallon batch of blueberry wine in March, the initial SG was high at 1100. I racked it two weeks later at SG 1082. It continued to slowly ferment but stopped at SG 1060 in August. I added another yeast (K1V-1116), the same that was used initially. It slowly fermented and stopped...

Just opened a bottle of peach wine tonight, the second peach wine that I made last year. One has turned out okay and the other scares me!!! I made several mistakes on both of them, as they were my first fruit wines and I did everything wrong with both of them- but this one tonight...

Well now, that makes sense- I didn't know that grapes were that high in acidity. I guess that's why there are de -stemmers and presses for this operation!!!

I've been making fruit, concentrate and kit wines for a year now. A friend called and said he would bring me approx. 150 lbs. of concord grapes. Being that I have not done a wine from fresh grapes before- my wife and I de-stemmed and hand crushed the grapes , then squeezed them as well as we...

Yes it did help. Thanks. Is the ideal pH at 3.1? Jim