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Looking at Comstock brand canned fruits and the only "unnatural" ingredients are Erythorbic Acid (used to preserve color) and modified food starch. I looked up Erythorbic acid here: https://en.wikipedia.org/wiki/Erythorbic_acid and it looks fairly harmless to wine making but my real question...

If I wanted to find some place to find carboys, besides craigslist, where would I want to start looking? I have a 24/7 search running on CL to notify me as soon as someone posts but usually they are "antique water bottles" for $45-100. New carboys from the LHBS are $35-45. I was thinking that...

So its time to bottle my first skeeter pee batch and I realized I dont have a corker... or corks. So I'm gonna head out to buy each and I've seen a lot on soaking versus not soaking. So I'm not sure how I'll go about that yet. Maybe some practice corking tonight. Also I don't know if the local...

Picked up two 5gallon glass water bottles. 1962 Arrowhead Puritas bottles in amazing shape. No crud on the inside no chips or cracks. Had to drive an hour but got both for $15!

I have often juiced fruits to drink. I have seen many references to different juicers (steam mostly, some presses) but wonder if I can't use my electric juicer... I did about 3lbs of apples today for the juice and I tested the sg it was 1.060. I love fresh juice so why not make a cider out of...

I work in a warehouse and inside the trailers I unload I can't hear the music they play for everyone, which leaves me a lot of time "stuck in my head" and got me to thinking.... I LOVE making fresh carmel. I use cream to make it a sauce instead of a thick candy/chewy. So I can use common sense...

So after studying Jack Keller's site and the 3 books I bought this is the general guidelines I will be following. I feel like for MOST fruit wines this will work and of course is not all encompassing. Twaeks additions and subtractions may be necessary but I feel like this is a good guide to...

So just a couple weeks after I started my very first wine, I wanted to do another... Just couldn't help muhself. I had about 11lbs of apricots from the tree in the back yard that we couldn't eat fast enough before they went too bad so all the ripe ones went into the freezer in a vacuum bag (no...

I have some apple wine that I have started. I have already racked into a secondary and when I topped up with sugar dissolved in water it started it very vigorously fermenting again. I have been reading a lot about degassing and realize that this is something that almost everyone differs their...

I have been keeping a journal of what I have been doing for my first wine batch. I thought I would post my notes (so far) to see what I could be doing different or better. Maybe I should be keeping records of more activities or happenings but since this is my first run (with my first try at a...

I just got into wine making after quite a period of reading up on it. First batch is just a week started. Im really enjoying reading the posts and answers here! There seems to be about a hundred ways to do almost everything and its awesome to know that this place is here to reference!! Bryan