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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 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...

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...

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 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...

I just found out my Daugther and Son in Law have a green fig tree in their backyard. Do green figs make a better, worse or about the same quality wine as the brown fig? I can get enough for about a gallon of green fig wine or I can just add it to my 20 gallon batch of brown fig wine. Any...

Some buddies and I have purchased 3 Piesporter wine kits. We are tweeking the kits a little trying to make a great kit even better. We did this 2 years ago and won gold in the wine competition. Before we start, I would like Some feedback from the group. This fourm has always given me...

All, I came across some Loquars last year. Made a 3gallon batch and along the way I made some mistakes but the wine came out drinkable. I thought this year I could make an awesome wine just by correcting my mistakes. But I want to ask the group for any guidance. My first question is how do...

I recently started a batch of Strawberry Wine. The recipe I am following call for 10 Tsp of Petic Enzyme for a 5 gallon batch. Is this the right level? What are the consequences of over dosing the Petic Enzyme? Is thee a rule of thumb for Petic Enzyme use for Fruit wines or is the amount...

Does anyone have a good recipe for persimmon wine. A good friend has several persimmon trees in his yard and wants me to make a persimmon wine. Also, any helpful hints or techniques I should know about would be much appreciated. Thanks in advance!! Cxwgfamily

I just started a batch of Strawberry Wine. I just noticed that the recipe does not call for any yeast nutrient or yeast starter. Should I add some. What are the pros and cons. Thanks!!!!

I recently decided to increase my wine making volume. I purchased 2 26 gal SS fermenters and plan to us them making a Blueberry wine during the first half of June. I am curious as to any advice anyone might want to give me when going from 6 gal batches to 26 gal batches. Is there anything I...

I just saw a thread in the wine from grapes section regarding washing the grapes. It was a bad idea. But this got me thinking about washing fruit prior to wine making. I always wash my fruit prior to making wine. This is because I do not know the grower's chemical program and I want to make...

I purchased some muscadine must from a local vineyard. It had been on the lees for about a week. The Sp Gr is about 1.01. It has a little sweetness left. I have squeezed the must to separate the skins. I now have juice. I have several ideas on how to proceed but wanted to get some quick...

Anybody out there have a good Recipe / Procedure / advice for making a batch of Ruby Red Grapefruit wine??? I have about 4 gallons of juice in my daughter's freezer and she is wanting me to get it out. Any and all help will be very much appreciated. cxwgfamily

All, I am in the process of bring a strawberry batch into secondary fermentation. I wanted to experiment with adding an Oak strip to the secondary after fermentation stops and I go into bulk aging. Any suggestions??? I am looking for any thing from "do not do it" to "a brief description of...

I have two questions I hope will be easy answers and not controversial. they are: 1) I have made several batches that have a residual sulfur smell and taste. I the smell and taste will go away over a long period of time. My question is, a) how to remove the taste quicker, if possible...

to all, I have a question about using aluminium pots for dissolving sugar. I just started a Blueberry batch of wine. The recipe called for 11 pounds of sugar in 2.5 gallons of water. They recommended putting a gram or 2 of citric acid to help the sugar dissolve and the recipe said the citric...

all, My son in law just told me about a wine his former neighbor made when they lived next door. he said the wine was really really good in the summer heat. His neighbors were from The Caribbean. he thought the wine was a banana and pineapple base but was not sure. Does anyone know of a...

Most recipes I use are for 1 gallon batches that I increase for my 6 gallon carboys. My question is, do I add 6 Campden tablets when the recipe calls for 1 tablet for one gallon or is the Campden tablets good enough to only add 3 or 4 tablets for a 6 gallon batch. I just do not want to over...