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Mixed up a batch of star-san last night how long is it good for if stored

hey guys i am making a muscadine wine and i put it in the primary day before yesterday and i still haven't got good action yet ....i am hoping i didnt put to muck kmeta in it to kill the wild yeast and it is affecting my wine yeast i let it set for 24 hours after it was put in and then pitched...

Hope it turns out good in about 10 months when I bottle. First time using the red star Pasteur red yeast ..it went from a sg of 1.090 to 1.020 in 4 days, that was faster than the ec1118 I used last year ...anyway good luck to all on this falls wines

Can I get a petic enzyme from my local grocery store and if so what's it called

Can I get petic enzyme at a grocery store and if so what's it called there

I have made the triple berry dragons blood but I was wondering if anyone has ever made it with the tropical fruit blend that's beside it in the frozen fruit section and if so how did it turn out

i got a new floor corker and just experimenting i used a old bottle and the cork that came in it ...it was a synthetic cork...... and i made sure i the plunger didn't go past the top of bottle maybe a 1/16 or a 1/8 inch and when i tried it i pushed the cork all the way in the bottle. im scared...

I have 5 gal of lemon sp and have 5 packs of kool aid i wanna add to it ...how long do i need to let it set after adding it and would you back sweetin before or after adding the kool aid

Hey guys I am doing a gal of coffee wine from the purple recipe book and it's been about 36 hours and seemed to have really stalled since last night my starting so was 1.087 and the recipe was followed as written I did give it a shot of yeast nutrient about 10 min ago to try to perk it up a Lil...

i am doing a pear recipe that is for 5 gallons ....the recipe calls for just 1/2 tsp of pectic enzyme for the whole thing...is this enough...it sure dont seem like it? If its not can i add more being i have already pitched my yeast?

Just racked my muscidine off the Lee's in my secondary do I need to add k-meta again ?? I added 1/8 tsp to the 5 gallon on 9/11/14

does anyone here have any good tea wine recipes they would care to share? i looked in the recipe section and couldent find any

Started this wine on 9-6-14 at a so of 1.085 and today 9-10-14 my so is reading 1.000 my question is do I need to remove and press hulls yet or let it go longer till fermentation stops then remove hulls....I plan on using what I press from hulls as a top up after I rack it the first time I was...

Does anyone here have any directions on makeing a homemade press from something like PVC that i can use for small amnounts like 10 gal or less thanks chris

going to be getting a lot of pears soon and was going to have to freeze them after i get them. do i just need to core them and freeze them or do i need to peal them core them and then freeze them..... also do i need to add k-meta before i freeze them or after i thaw them thanks chris

looking to make a 10 gal batch of Muscadine wine here soon and was wondering if anyone had any good simple recipies ....im planning on letting this wine age untill spring before bottleing. Thanks Chris

hey guys i have made a pineapple wine from 5 gallon of 100% pineapple juice(this is were i think i made mistake #1 i just used all juice) it had been in secondary for about 2 months and i still have a off taste in it that i cant place what it is. thw starting sg was 1.100 and ending sg was at...

i was thinking about doing a tropical dragons blood and i was wondering if it would hurt to run my fruit through a new meat grinder that goes in a kitchenaid mixer to crush everything up really well ... the extra racking will not bother me...............if its ok would it be worth it to help the...

I have a pineapple wine I started mid may ...after some trouble with some stressed yeast.... I got it under control and have racked it and stableized it and added another half gallon of pineapple juice to back sweeten it I let it set for another 3 weeks and racked it tonight and tried it and it...

Just racked a pineapple from primary to secondary last night with a sg of .998 im using the dragons blood recipe for this...this morning i am starting to pick up a egg smell to it...what do i need to do to save it