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Now have 4 carboys clearing ,3 are still but still getting a bubble out of the lemon every five minutes or so.Must have gave the impression that I don't use nutrients but do use them when needed,keep both DAP and Fermade K but do use sparingly. I am down to 5 carboys from 13 plus 17 gallon...

By your figures you need to lower the PH nor raise it.The citric acid would do so if needed.What method did you use to determine the PH?I wouldn't think the orange wine would need added acid.

Just what he said,they use it in their kits because it is hearty and will withstand some mishandling.I would have switched.

You should wait until after the wine is stabilized to adjust the acids/tannin.As oranges have citric acid they may need malic and tartaric.Have only made orange one time,a 9 gallon batch in which I used 1 gallon of white grape juice and left out the bananas and raisins,it turned out well

I never start a wine I haven't made before without consulting Jack's site,seeing his recipe ,comments in his web site and anything in his blog I can find.The lemon wine I have just started got some idea's from his blog subject on lemon mead.

After six day fighting with a starter I had 3 quarts going very strong so I put the batch together,1 1/2 gallon lemon juice ,1 gallon white grape juice.Took the juice out of the refrigerator last night and added peptic enzyme to it and the grape juice.Only added tannin,would have liked to add...

Have added Fermaid k one time and DAP another,the pinch of DAP got the starter going strong but iy may have died after a stronger dilution of juice was added,will know in a few hours,can't see it working now but did take the sg when I worked with it.

I am about to give up on the lemon and give the juice away but still trying to get it going.Have had a starter going a couple times with a weak solution,1/7 juice,the rest water and sugar to @1.075.Have had starters going a few times but they die.One out of three was going strong at midnight so...

Did make a diluted starter last evening and it started OK.Have a blackberry in the primary that will be ready to move in 2-3 days,will try that if it don't start sooner.Have 1 1/2 gallon juice already squeezed,thinking about doing the batch with 1 gallon lemon juice and adding more after it...

You have the perfect set up for making watermelon.Wash the melons and put them in the cooler at least overnight and and process them inside the cooler. Have the sulfate ready to add before you break the first melon.

Have made many batches of elderberry and blackberry starting with frozen berries and heating to the boiling point to help release the juice when starting and my wines always clear.A lot of Jack Keller's recipes start with pouring boiling water over the fruit.

Fresh squeezed juice at 70f .

Been trying for a couple days to get a starter going for a lemon wine.Know it is not the way most starters are built but I tend to start several batches at a time using one starter and keep building it so I am starting with a strong starter which is 71b and have used it effectively of a couple...

Started a couple batches the 18th.A 6 gallon blackberry using 8 quarts of canned juice plus a quart of canned elderberries.It is fermenting slow,down to 1.060 now.Was much slower until I added some DAP a couple days ago,don't remember needing to add nutrient to blackberry before but the first...

Would heating the must up to almost the boiling point for a short time kill the sulfides and be able to start over?It is what I would try if a batch got a much overdose of pot meta and wouldn't start.Having a problem myself getting a batch of lemon started ,think it may be low PH

was wrong about being out of elderberries as I found another case of quarts.

Be nice and interesting if a few of us local winemakers could get together. Put together two batches today,blackberry from juice I canned before moving here and one of concord and cranberry from grocery store juice.Added two pound canned elderberries to the blackberry.

Moved here about three years ago with 40 gallon of finished wine which is long gone but canned the elderberries and blackberries from the freezer.Have used all the elderberries but still have enough blackberries to make 12 gallon which am planning to start a batch today.Bottled all my wines a...