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I was able to transfer the chocolate peppermint to secondary this morning. Not sure of the color when it clears, right now it looks like chocolate lol. I didn't try a sample, but I did put in sorbate and 6 cups of sugar for back sweetening. It's been a long time since I've added sugar back, and...

I recently put together a chocolate peppermint in hopes it'll be ready for Christmas time. 5 gallons water 2 bottles peppermint extract 1 cup hershey unsweetened cocoa powder Sugar to 1.095 - 1.1000 Nutrient Energizer Montrachet red star yeast It's currently down to 1.010 so I tried a sample...

The pail was used to ferment previous batches, never noticed this before. The pail was not used for anything else, only wine making. The pail is always washed with hot water and soap, then rinsed, before being put away for storage. I guess it could be flaking and my guess would be from being too...

No worries, I appreciate it. I have 5 gallons of cranberry-applebjuice and no fruit. Found it on sale so I figured why not. I have no idea how it works with fruit. I can say that I don't like stretching anything with water. I will say I added 1 gallon of apple juice to a concord grape juice...

I did not use campden tabs on this batch. I have a gas water heater and have not noticed these while filling pots and washing dishes. I also did not use water in the batch, only the juice. Hmm, you could be right about being in the juice. There wasn't a lot of them but they are noticeable by...

So this morning I rinsed out my ale pail plastic bucket in order to put together another batch. I poured 5 gallons of cranberry apple juice in and then sugar and stir to dissolve up to 1.05ish... I put a towel over it with intention to pitch yeast in the evening. A few hours later I wanted to...

Thanks everyone for the replies. I appreciate it. As mentioned, it's been quite some time when I last bottled a batch and wanted to make sure it wasn't exposed too much. Good to know.

So tonight I bottled up a mixed berry wine that I made a couple years ago, it's been in secondary for at least 1 year, maybe more. The airlock has always been full and barely any headspace existed. I popped open the airlock a few days ago and dropped about 4 campden tabs in it. The airlock was...

My wife likes sweet wines while I prefer not so fruity and dry. So with all of my fruit wines, when done in primary (under 1.000), while racking to secondary I drop in sorbate and 5-6 cups of sugar. This normally gets the sugar levels to around 1.015. Way too much for me but my wife loves them...

Yes, the 8lb's was light on the fruit I know, but it was given to me so essentially it was a free batch for experimental purposes if the extract can boost it back up enough in flavor. Not to my liking it didn't. The color has subsided and it is not orangeish but very a very light see through...

So it's been about 3 months since I've posted about my strawberry batch. If memory is correct I used 8 lbs of strawberries and about 5 - 5.5g of water. It finally became clear, so I decided to bottle tonight... Or I thought I could. The #8 corks I have I couldn't fit into the bottle via hand...

wildhair I like that approach. I have not tested mine since before backsweetening. I dropped the sorbate into the primary and mixed 6 cups sugar with 3 cups water and put that in the secondary. I then racked as much as I could from the primary into the secondary. I did not purposely degas (but...

So this morning I decided to rack into secondary. I squeezed as much out the bag of strawberries as I could - won't be doing that again. The texture and mess, not worth it... I made a simple syrup of 6 cups of sugar and 3 cups of water and poured that into the primary as well as 2 1/2 tsp of...

Took another reading today - down to 1.000... I'll probably rack on Monday to secondary since tomorrow is all day family with Easter. I also took another sample and it was the same as yesterday just a little bit less sweet.

Took a reading and sample this morning. Already at 1.010 so it's moving along really fast and really smooth - no troubles at all. The sample, albeit still very very early, tasted sweet and slightly fruity. The strawberry flavor didn't really come through that much. I might add some strawberry...

Thanks for the opinions, I did opt to add in about 20oz of lemon juice to the active ferment tonight. Let's hope it helps!

By "thin" I mean watery, like you can tell what flavor they are, but it's not a lot of flavor, and the whole batches tasted very watery and had no substance/body to them. As mentioned, this is my first time using real fruit over concentrates.

I put together a slight variation of this, using 8 lbs strawberries and probably about 5 gallons of water, maybe 5.5. It's about 6-6.5g all together. I can still add some lemon juice but haven't yet. Ferment has only been going about 24 hours and activity is noticeable. In pure fruit wine, 8 lbs...

Thanks for the replies. The original picture was dark, I admit that. It is very clear, I am just waiting for the spices to drop (the spices clumped up and are slowly dropping). My original concern wasn't the lighter color top couple of inches. I don't think I explained it right. If you look at...

All very interesting. The reason for bringing up the bottling is that I can read through it so it's very clear. I'll just let it sit and see if anything happens in the next week...