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Curious, have many of you noticed the changes overtime with wines made from fruit? Like 3mo, 6mo, 1yr, 2yr?

Just bottled our arandell wine. This one I let be dry. Some say it has a slight vinegar taste and scent but this goes away after you let it breathe, I or my wife did not taste it. My glass has been sitting out for about 30 minutes and it tastes like a wonderfully full bodied Bordeaux with just a...

I don't ever want to use a kit. I feel using a concentrated juice would be like buying a can of frozen orange juice in a can versus something fresh squeezed. I am looking to get some from France and Australia. We have a local place that gets large batches from Italy, Chile, and California. I...

Over the past year, I've noticed the scent of fermentation differs between fruit, grapes, yeast, and such. Sometimes it has a banana scent, sometimes peaches, sometimes it is very yeasty. Sometimes it is slightly sour. Do these different scents mean something?

I had an idea, and no ideas in wine making seem to be original anymore. Sounds like those crafty Germans have been doing it for a bit. I guess the method is called Süßreserve or Süssreserve. With this method, it sounds like you ferment your wine slowly and attempt to get the alcohol content a...

So I started 6 gallons of Vignoles I added 2 tsp of tannin, 1/4 tsp Kmeta, 2 tsp of acid blend. The next day I pitched d47, after reading that d47 needs to ferment somewhat cold I decided to pitch 1116 so it would take over the other yeast that had not really started rumbling too much at...

Have any of you ever made champagne? About how much sugar do you use per gallon during the secondary fermentation?

Anybody ever tried making pineapple champagne or pineapple wine?

Anybody have any good recipes or input for making this? About to order 6 gallons of Juice from Chile.

Anybody have a good recipe for sparkling pineapple wine?

I am about to bottle my Rasperry Wine, but I want to whip up an F-Pac for this one. I've never done one. I've read somebody used Raspberry Jam along with pectic enzyme to make one. Others boil raspberry juice. Does anybody have any advice? Also, how much should I make for 3 gallons or is it not...

So I did my first peach wine with 1118. I am a little disappointed but feel it might change with time and age as it develops and I like its characteristics. I kept adding sugar but no bang-in-your-face peach taste developed. So I stopped adding sugar prior to bottling. What it tastes...

Did a test with some to see how it would taste. Not sure if I want to do something sweet or more on the dry side. Is raspberry any good over time dry? What I tried was hard to describe but over time as it smooths i wonder if it would get better.

So I added the sorbate to my carboys and just found out that the store is out of the bottles that I need to bottle. They will have them in 4 days. Do some of you wait after sorbate to make sure it is doing its thing or do you generally bottle right after it is added?

Do you think Kiwifruit and Granny Smith apple wine would be an interesting blend?

So most of my wines had ec 1118 and had a speedy fermentation. I noticed they dried out and checked the hydrometer and everything said what it was supposed to. I even racked a few times and dropped some potassium metabilsulfate in to prevent oxidation. Prior to bottling, I racked one last time...

Do any of you have a favorite? So far mine are Kiwifruit and Banana.

I think I'll venture out of the beginner's forum and pop this post into this forum. So far I have at least 3 gallon carboys going of Banana, Kiwifruit, Blueberry, Peach, and Cherry and Blueberry for port. The local supermarket had a skid of Raspberries for 50 cents a package which equated to...

In my book by Terry Garey, pretty much all of the recipes say to bulk age 6 months check PA and bottle. If the wine appears clear, tastes good, and the PA is good to go - is it okay to bottle or is this done for a reason. I've read that whites take less time than reds. Most of my whites look...

Curious, do many of you filter your wine with a buon vino mini jet? I am thinking about getting one but do not want to remove flavor from the wines I make. I plan to rack a bunch and just do this to get the last bit out.