Search results

Hello, i'm making a 1 gallon batch of D.B. and it's fermenting quickly it's at SG 1.046 on the second day. My question is whether i can add (Super-Smoother) Sinatin and glycerine to it after it's finished. This product is meant to reduce the aging time and smooths harsh or young wines. I also...

I followed the directions on the back, i got a water bottle, filled it up about 3 oz poured the yeast in and stirred it for 15 seconds. I checked back the 19 hours later and the yeast had settled to the bottom, the water was brownish/murky and when i opened it it smelled like alcohol. I also...

Hello. My question is, Can i start my primary fermentation in a 2 gallon bucket and then rack it to 2 separate 1 gallon carboys? My other question is, Can i use plastic/rubber reusable wine corks/stoppers for my bottles after my wine is done? Thank you! :):b

Hello, i'm going to be making "DangerDaves" Dragon Blood wine recipe and i'm confused on step where which states, "Step 4: When the SG drops to <1.000, do the following: Squeeze juices from fruit pack into fermenter---remove fruit pack: Discard fruit." I'm not sure what he means by "remove...

Carboys VS Buckets What's best to use as a primary fermenter, a glass carboy or a plastic bucket? Some people use carboys for their primary but others recomend buckets because of the bigger space, which allows more air in/out opposed to carboys which are very narrow thus letting less air...

Do you have links to these recipes? I am having a hard time finding them on the recipe section(slow internet) I have used the search field but still no luck, everything is either for 5 gallons and up!

I'm looking for something that is not TOO sweet but not TOO soury/strong. I want something with a kind of sweetish taste then kinda of a BIT strong taste in the throat or after taste. I'm not sure if i made any sense,:ib let me know if i can clear myself up a bit. An example of this wine is...

It's been 4 days of my 1 gallon pomegranate fermentation, should i move it to the secondary fermenter(carboy) and then put the airlock or leave it there and just attach the airlock?

What would be must have equipment/tools for making wine? I got my carboy, airlock, yeast, pectic enzyme, acid blend....anything else? Just basic simple stuff, i'm not planning to go all out with the fancy equipment just the must have simple tools....and do any of you happen to have an extra...

Yes, i am in need of a hydrometer and i'm unable to purchase one online or near me. So if you have a spare one, can you please contact me! Thanks guys.

How do you calculate a recipe for making at home? Example:How would you know how much juice needed for making wine in a 1 gallon carboy/jug? Sorry, i'm new to this wine making process. How exactly do you know how much of what you need to make 1 gallon or 5 gallons of wine?

It's pomegranate wine siting in a 1 gallon container.:ib

Anybody got any of the mentioned items above to spare? If you're willing to send them my way for free let me know, thanks!!!!! :)) :) :)) BUMP

Hey guys, just started my 1st 1 gallon batch but i feel like i messed up! My questions in are you supposed to add water do wine when first making it? When should i put the airlock on my primary fermenter? Are you supposed to wait a few hours/days to add the yeast?:a1:d

Hey, Call me Ed. I just started my 1st batch and got some questions! So is anybody active on here still?