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If you are going to get serious about making wine, I would recommend one of Steve's allinonewinepumps. Can you make wine without one? Sure. Does it simplify things? By leaps and bounds. It's a vacuum pump and does a great job of removing CO2. Simply use it to rack your wine. When you're...

I actually looked at that recipe when I was trying to decide what I wanted to use. In the end, I had less figs than I originally thought. I was told I had 6 gallons of figs headed to me. As it turned out it was only a little more than half of that. I miscalculated the amount of water to use...

This batch was finned twice. The first time with Sparkaloid (bentonite). I let it settle for about two weeks and racked it. After it was racked, I noticed the tell tale wispy brown clouds in it. So I bought a quart of Chitosan and a quart of Kieselsol. The second fining removed all of the...

I'm kinda new at this, but I've found that a good yeast culture will speed up the fermentation process. The purpose of the culture is to have a vigorous yeast colony that is adapted to the must environment before it is pitched in to the must. They last three batches I have made fermented from...

The one on the left is the Fig Mead. The one on the right is the Summer Sea Breeze.

Tested the sp this AM. It's already at 1.002. Looks like I'll be transferring to secondary today. That's great as I have a batch of my Summer Sea Breeze that needs to be back sweetened and bottled. I can knock out both today. Come to think about it, I've got about 15 pounds of mixed berries...

I've learned that one of the first things you do as a wine maker is to forget about a standard time table. Especially. as it relates to fermentation. There are more variables that I care to list, but suffice it to say there are probably well of a hundred different things that will affect how...

I pitched the yeast about 1:30 AM (don't ask what I was doing up so late). That was about 8 1/2 hours ago. Just took the cover off to stir it. There was a nice 2" thick foamy cap. The yeast seem very happy.

I finally got around to starting this batch. I froze the figs and left them in the freezer for a few days. Afterwards, I crushed them real well with my hands. I can only imagine if that was similar to walking on grapes to crush them. Ingredients: 13 pounds of fig mush 7 pounds of local honey...

I've got about 6 gallons of figs. Does anyone have a "secret" recipe they care to share? Thnaks

I guess I'm the oddball here. Though I'm new at this, I've been using StarSan from day one to sanitize my equipment. I keep a couple gallon jugs full and fill my spray bottle as needed.

Today was bottling day. Before bottling, I back sweetened with about 3 1/2 cups of sugar. Next time I'll use more fruit and forgo the extract. It seems the extract added a slightly bitter after taste. It took me about 16 bottles, but I finally got the cork depth set. Didn't find the corker...

South Louisiana

Thanks Mike. Looks like exactly what the Dr. ordered. I'm going to contact them. Anthony

No worries Thig. I didn't think you were being argumentive at all. I agree with you when you make the distinction between Port and Port style. I meant to nuance that even further to make the distinction between the traditional Port making process and "the other" way. My simple example was for...

I'm looking to make a Port. I'd rather not use a kit. Instead I'd rather source some grapes or juices. Anyone have an idea where I might be able to purchase Tinta Cão, Bastardo or any of the recommended black grape varieties for Port or juice from the same? Thanks Anthony

Are you trying to make Port? There are Port wines and Port style wines. One is not the other. Port wine is wine of that is fortified to up the ABV. To understand the reason for this, one must consider the history of Port. A few years back the British and French were having one of their...

Racked and stabilized it today. Afterwards I poured a little in a cup and tasted it. It needs sweetening. I sweetened the part I poured off. Whoa, that's some good wine. Next time, I plan to start out at about 1.070. It's a tad bit hot.

It fermented down to 1.005 in about 2 days. Transferred it to secondary on 05/19/2015. First time using Montrachet yeast. Racked it today. It's clearing nicely and it has a nice citrus fruity taste.

Thanks for the info Mark. Good to know. Having never used oranges before, I wasn't aware the fermented out so tasteless. But, on the other hand, I can see where they would be useful when wanting to make a "delicate" flavored wine using a neutral base.