Search results

Thanks everyone for the advice. It is mostly clear. It was started October 25. And finished November 11. I don't have numbers on acid or ph. I will take advice and do some trials with clearing agents and let it sit for awhile.

So...my Chardonnay from grapes has a bitter finish. I didn't oak it or put it through a malo lactic fermentation. I'm wondering if it will age out? Is there something I can do? I have 12 gallons of it!

I make wine out of Himrod. It's one of my favorites! Also delicious for fresh use and raisins!

I am curious if the white concord wine tastes like a Niagara wine??

Thank you! Was worried it may be toxic!Lol

Currently have a 5 gal batch of elderberry going. Used Jack Keller recipe using raw berries. But after a bunch of research now worried I should have boiled the fruit! ???

Wine expert California Riesling.

I only steam juiced them because I had just had sergery and wasn't able to do much. No freezer space. Have made wine from them for the last 5 years and always amazing! One of my faves. Just never had it go pink. Gotta be the juicing.

Oh. Thank you. That is very interesting. I am bummed that it is oxidized especially since I did use sulphate but not until after the canning. This year I most definitely will not be steam juicing. I have never had this problem before. Thanks again for your response:) it's much appreciated!

Did add pectin enzyme. And I sterilized jars and lids when I canned but didn't process. Just let it seal from hot juice.

Hi there. I have a question I hope someone can help with. I juiced all my Niagara grapes last year with a steam juicer. I then canned it for later wine making. The juice was a cloudy pale pink. Like pastel. .. Made the wine this spring and turned a light rose?? Kmeta after fermentation. Let sit...

Signed up and would love to win the Cru select German Riesling traminer.

Ok. Thank you:)

Ok. So I started malolactic fermentation when sg. 1.002 .racked out of primary into carboy added malo culture and put under airlock. It looks like it is done with primary fermentation. No air bubbles in airlock. Lots of tiny bubbles from malo though. The question I have is... do I just let it...

Thanks. Working on it! Bummed though cause it really was so good. Thought I might even enter it in the fair! Oh well.... lesson learned so not all bad:)

Hi. I've been making wine for a few years now and have not had this happen yet;) I have a batch of Semillon that had fermented to 1.000 was clear cold stabilized and I had waited to make sure fermentation had stopped. Sg. The same for a month. Didn't see the need to add sorbate because I wasn't...

Grapeman, the wine is Semillon from grapes. No I didn't backsweeten. It stopped at 1.000 cold stabilized in garage for four weeks. Was totally clear. Brought in rack with 1/4 tsp. K-meta waited another month then bottled. Was delish and beautiful. Very disappointed:(

I have the same problem with fermentation in the bottle. I think. Wine was perfectly clear. Sg 1.000 for weeks but I didn't sorbate. Just k-meta. Now wine has sediment and is fizzy. No popped corks yet. But looks like a little yeast Lees on bottom of bottles. After I open bottles do I sorbate...

Ok.thanks:)

So I stabilized a white wine too soon I think. It wasn't clear and my sorbate was from last year. Anyway after sweetening it started to referment:( I had added to a 5gal. Carboy 1/4 tsp. Kmeta and 2 1/2 tsp of sorbate. How can I backsweeten it? Should I try more sorbate? (Fresh of course) any...