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I double checked and yes it is Sorbate only. You're suggesting that I use K-Meta as well? The 'blending' is done when it comes out of the bottle and into a decanter, so its not done prior to storage. I'll look into how to check pH and SO2. Thank you for the feedback.

The blender trick, is putting a bottle of substandard wine in a blender and pulsing it for 30 seconds or so. It foams up pretty good. As I had stated, it improved what I've been making. My complaint is that its not (not exactly sure how to describe it, other than its much better after...

I've been making my own for about 4 years. Kits and usually a Welches mixture. My concord batches are ok, not great, but I'm not fussy. But like most of us we want to make it better. I tried the blender trick with my latest batch and it improved it wonderfully. So what am I missing in...

I'm learning to reduce my sugar addition and try to get an accurate SG reading in the beginning. Plus giving it enough shelf time before starting to drink it. Yes, NEPA is north east. Monroe county.

I have a few that are, by weight, heavy relative to typical bottles. Is there a difference with the tops? I assume there needs to be a neck suitable for the cage.

All my bottles come from recycling. Either from our own store bought source or from the recycling station. Aside from a label, how can I identify a bottle suitable for a batch of sparkling wine?

I've been making kits and hootch (wine from frozen welch's concentrate) for almost a year. It's been going well, my wife still looks at me strange when I get excited to see a new batch start bubbling! I want to start making wine from grape juice purchased from a winery or online source. Also...