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Reading this post just broke my heart. I have enjoyed the hobby so much I can not imagine loosing it. Just remember, the good Lord does not let anything happen to us that he does not provide the strength, endurance, energy to get through. I read between the line of disappointment and felt the...

A wine making colleague asked if he needed to add more Sorbate to his wine if he added it at the time of bottling, but decide after a year of aging and retasting, he wanted to add more sugar. I told him no because I did not think Sorbate was consumed in the rendering yeast unable to multiply or...

I would like to continue the discussion with you. One of our guys is in the trucking industry and says he has contacts. Also, one idea was to fly out, purcure the grapes, get them to a frozen food warehouse for freezing and then rent a uhaul and drive straight back. It’s a whirlwind trip but...

I am a member of a wine making group in south Louisiana. Our group is interested in sourcing grapes directly from a vineyard/winery this fall. I am looking for ideas, advice, and recommendations. We are not opposed to flying to Ca. buying, freezing and then loading the grapes on a truck to...

Thanks for the replies! They have been helpful and encouraging. I have communicated the input to the winemaker with the batch. WillM, your batch looks just like mine. For the problem batch, the guy basically puréed the figs And did not use a bag. I think that is the root of his problems...

And the last pic. sorry for three separate posts with three different pics. I did this to mini,I’ve the file size issue and it is within my limited technical capabilities.

I am going to post each of three pics individually.

Let me try this again with the photos.

Looking for some help on a wine making buddy’s fig batch. His fermentation went smooth and he racked to secondary as normal. After a week or so in secondary he de-gasee. After de-gassing, the batch stratified into a floating muck of solids, clear wine (which looks and tastes amazing) and a...

One comment additional to what has already been said. I, to, have had more leakage than I care to accept. I took the C-clamp approach. It worked well but as you tighten the C-clamp, you must also go back and tighten all of the other bolts/nuts. One potential source of leakage could be non...

I went through this thread again this morning. I think the reason my wine was bad originally was my wine making skill and knowledge was lacking. The batch I made this year is 6 months old and drinkable now. I look forward to seeing if this wine continues to improve. With regard to CO2, I age...

Loquat update: i bottled the batch about 6 weeks ago. The batch was hazy and not clearing so I filtered it through a mini jet plate and frame using a .5 micron pad. Can out crystal clear. I was impressed. I have tasted the wine a couple of times, it is awesome. It has the loquat taste with...

I think you may have unwittingly Provided me the reason. In previous years, we tended to harvest late in the season. This year we were very focused on harvesting mid season. With regard to Brix. We do not test, we live about an hour from the source and the owner calls us and tells us the...

I harvested my blueberries mid summer and noticed the pH was much lower than previous years. This year was 3.1after mashing , previous years the pH was in the 4.2 to 4.6 range. Instead of adding Acid Blend this year,I adjusted pH up with a combination of CaCO3 and Patassium Bicarbonate...

I would be interested in the press and the bottle tree but you would have to ship it to Louisiana. Maybe other equipment but you woulda have to itemize and be willing to ship. What is the price on the press and bottle tree?

Thanks!! I will have a discussion with my friend about combining the batches. I think he has more pears to make more wine, so we may be able to drive down the concentration of sorbate in each of the batches. Will keep everybody posted! charles

I have a friend new to wine making. He has a pear wine that he mistakenly added Potassium Sorbate to instead of Potassium MetaBisulfite. He realized his error and wanted to know if there was anything he could do. I initially thought he could just overwhelm the Sorbate with yeast by adding...

Top keg, Thanks for the input. I will definitely add the raisin and bananas next year. I add raisins and dates to my strawberry wine and it improves it significantly. cxwgfamily

Johnd, I made some Really bad satsuma wine once. Gave it to a friend instead of sewering and he made an awesome brandy. Going to try some more brandy this year with my satsumas. With regard to making the wine, I always squeeze the satsumas. The pith probably added the off flavors...

SORRY. The title should be Green FIG Wine. I promise to work on my typing as well as my wine making skills.