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Started 2nd batch of DDDB last week. Clearing out our freezer because we are about to move across the country... so odd fruit combination of 12# salmonberries, 8# spruce tips, and 11# pineapple (didn't add the lemon juice as this has plenty acidity). I know 31# of fruit for 6 gal is a bit much...

Hey all, I've been clearing this wine for a few months. Decided to just add sparkaloid to speed it up. A few days later I noticed this growth. Had been dosed with K Meta prior to clearing. Seems it is sitting on the bottom of the carboy as well. Any help is appreciated!

I also reduced the lemon by half

I sweetened my batch to 1.002 and it is great. FYI a bottle at 3 months was significantly better. Trying to resist the urge for a couple more months. It really comes to life with some age though.

I will be starting a batch here soon. I will be cleaning the rhubarb and dicing it/freezing it to help release the juice. I only have about 5lbs now but... My neighbor who is selling their house asked me to keep up with their lawn in between owners and I see they have quite a bit that's ready...

I have only made blueberry wine on one occasion but I plan on another batch here in a month when they come in... But as far as the seeds go. How do you juice them? I figure as long as you don't break the seeds they don't impart any bitterness. I may be wrong. I just juiced them by hand. Also...

I made a batch of this using Edwort's recipe. Is that the same one you used? My first impression when fermentation was near complete was a little thin and lacking a lot of apple flavor... but I didn't get any harshness. I did add some additional apple juice (didn't simmer it) and bumped up the...

Hi All, I started a batch of Edwort's Apfelwein on 22MAY17 and made it IAW the recipe. Initially it was sitting in a 5 gal carboy and everything was moving along nicely. A few days ago it was apparent that a separate batch of merlot needed the 5 gal carboy and the Apfelwein (being a cheaper...

In addition to what was already said... S type is easier for cleaning, sanitizing, filling, and seeing bubbles. I don't airlock during primary. Just a loose lid.

Just wanted to give an update so far... things have not gone as planned necessarily and I did some improvising that may or may not turn out. We shall see. Still have pretty high hopes for this. So to begin... after I pitched the yeast I had to leave town for 6 days. Wasn't happy about that but...

Just an update on this batch. It cleared nicely and actually turned out great. Hosted several parties and received a lot of compliments from friends. I only have 2 bottles left and I plan on opening one of them here in about a month or so to taste (Will be around 8 months of aging). I will...

Could you elaborate on this? The raisins are considered an "oxidized fruit"? What affect does that have when introduced to the must?

And a bonus picture of our cat. How I will hopefully feel after a glass or 4 of this when its finished.

Pictures of each step hopefully in order

Inspired by Joeswine's thread I started my merlot tonight and thought I'd share the steps I took. 1. Dissolve bentonite in warm water until completely smooth 2. Add juice from kit 3. Rinse juice bag with warm water to get residual juice. 4. *Added 1 cup of raisins 5. *Added 1 cup toasted oak 6...

First off thanks Joe for all the time you put into this forum! I have the Fontana Merlot. Going to start it this afternoon. Just wanted to double check my plans: 1. Follow all instructions (bentonite, adding base) 2. Top up to 5 gal with spring water 3. Add 1 cup toasted oak to primary (Do...

I have been using one step for a cleaner for a while now and I notice it creates a white film when it dries. Also, I keep reading that other people will still rinse regardless if the cleaner is no rinse... so I will begin rinsing after cleaning, but I have a couple batches now that I did not...

I think that it was 20 gallons (8-10 gal "tea" and 8 gal water). I might give a try for maybe a 5 gallon batch. Thanks for the recipe.

I am clearing my first batch of DB. I did double the fruit and it really comes through, even at this stage. Starting SG was 1.100 and fermented to .990. Even without back sweetening it, I find it really delicious (although a bit strong haha). I tend to like dry wines, but I think my next batch I...

So I have a batch of db. Today it was at 1.002 in primary ( 9 days in primary). I am leaving town tomorrow for over a week... I know bad timing. I racked it into secondary. Do you think it will be fine? I didn't fully degas or add any sorbate/k meta as I want to ferment till dry. Thanks for any...