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Yeah definitely not just the glass. I'm going to place a full bottle in the fridge tonight and see if I get the same results. It certainly doesn't effect the taste and it doesn't create any "texture" to the wine.

Yes. Wine is very clear in bottle until chilled.

Bottled my tropical blend dragon blood yesterday. Naturally, I had some left over. Placed it in a regular glass and in the refrigerator. Went to drink it some time later and noted a heavy haze in the glass. The wine was perfectly clear in the bottle. Anyone have this occur with the tropical...

Jack Keller's site is very good. Sometimes light on fruit and high ABV so watch the hydrometer readings instead of cookbook recipes. Also, the recipes leave out some steps that it is assumed you already know about the wine making process. He has 30 or so dandelion recipes, I use #20 however...

Ph pH 3.6. I added some acid blend. Still not sure it's going to be salvageable.

Am I still good or toss it? Certainly doesn't have that strong smell anymore.

I started a 3 gallon batch of dandelion wine a few days ago following the #20 recipe by Jack Keller which worked well for me before. I was pretty excited that I had that much picked and ready to go. Anyway, I placed the flowers in the bag and poured boiling water over them to steep for 3 days...

I just racked a strawberry, peach, mango, pineapple, banana batch to secondary. Cleared fairly quick but if you look closely, there are a lot of suspended particles.🤔 About 7 lbs of fruit.

So as I stated in my last post, just getting back into this after a 3 year "dry" spell in winemaking due to moving. Yes, it took me three years to move, especially with 4 kids. LOL. Anyway, broke out the equipment and went for my dragon blood recipe. I started a...

Sheryl - would you mind sharing your chocolate mint recipe? Just got back into making wine after a 3 year "dry" spell. Thanks!

It's 100% Blackberry made from Welch's Farmers Pick Unfiltered juice.

I bottled the blackberry farmers pick wine a few days ago. I had back sweetened to 1.020. Its been sitting since last December. I think it turned out well though tastes young. Will let it sit for a while. Decent body and dark color. I would use it again. Pic of my quality assurance sample.

Labels created for a retiring PA State Police employee.

I have made dandelion wine in the past but usually only pick enough to make 2-3 gallons. I use a recipe from Jack Keller with the addition of raisins, lemons and oranges. I really turns out well, especially with some age. I usually pick half the flowers and remove the green below and leave...

Don't know. It's in it's third month of secondary and is due to be racked at this time, once I find some time. I plan on leaving this age for close to a year before bottling, no clearing agents. I'll let you know later!

It's been running warm in my basement but nothing that I haven't experienced before. I'll check the SO2. Thanks everyone.

I have not checked the SG yet. Busy day. I will check. Can anyone advise if I should use kmeta again before bottling again?

Yes it was back sweetened. Got my sorbate from another store than what I usually do. Wonder how long they had it. So I guess I just wait until it's done fermenting again and sweeten again? More meta?

I degas with a drill and whip, never had a problem with other batches. Yes I added sufite and sorbate.

As I was finishing shopping for some last minute gifts today, my wife calls. She asked what the $%&# I was doing in my wine room. She said there's wine all over the floor. Here a bottle of my BlackBerry dragon blood exploded (cork blew out). I decided to open another and it was like...