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This is a bottled juice mix wine 2 gallon recipe ======================== 6 qts. Old Orchid berry blend 4 bananas mashed , one cinnamon stick and mixed with 1 qt boiling water, sit a while and strain into fermentor 1 tbl acid blend 1 tsp yeast energizer 2 tsp yeast nutrient 1 cup frozen grape...

Past summer I picked about 4 pounds of black mulberry fruit off the ground.The flavor was very rich but the fruit needed careful inspecting and rinsing. This batch was frozen and I am wondering if slight simmering would be better in some cases then a pre-pitch Campden treatment or both.. Fran

Hi folks, in a little trouble with my last 2 gallon batch of apple/berry wine. Everything went well and was preparing to pitch and remembered to check PH, bottled juices have been 3.5 PH the last year of making juice wine. To my surprise the PH was 4.2 and after pre pitch additions was 4.6. I...

Hi folks, wondering if wine, after 2-3 months in 2nd fermentation, with a SG <.990, is considered stabilized? What I'm getting at is can you bottle fully fermented out wine without further adjustments (Camden, pot. sorbate etc). Also has anyone experimented with non sugar sweeteners(for back...

I've been making wine for < 1 year but this question has arisen. If one has a low alcohol flat wine could it be mixed with a high alcohol very tart wine, in order to improve both? Fran After posting this I did a search and have much to study, thanks all.

Hi folks, I had 24 ounces of blackberry puree and gallons of Welch's concord juice to use up, so tried this blend about 50/50 juice and puree/water. I've attached the recipe I calculated from blending recipes for both components. The must before pitching was SG 1.104, PH 3, PA 14.8 @ Temp 69.5...

As a new wine maker I thought of stabilizing as using Pot. sorbate and campden after all fermentation was over and before sweetening. I ran across a wine maker who said 24 hours in the deep freeze is an alternative to using these 2 additions. On my next batch of Welch's concord juice I tried...

Hi Folks, new to forum. Just started my third test in making an unhoped, raw ale. I've attached the recipe in case anyone can offer help of share ideas. Fran Opps, my file is not in a form allowed in the upload deal, will work on that.

Hi folks, I checked out a few forums before stopping here. I am a 66 year old retiree, and I can't believe I've waited till now to ferment my own drinks and foods. My wife and I now ferment kim-chi, black tea, and many vegetables, cabbage and last but not least raw milk(keifer) and yes, wine...

My current 4th wine making attempt is a concord grape wine with black pepper, clove and cinnamon. I used a recipe from on line and altered it abit. THE 1 GALLON OF MUST HAD 1/8TH TSP.TANNIN, 1 TSP. NUTRIENT and 3/4 TEASPOON ACID BLEND as additives. I used a 2 gallon bucket for a primary and did...