Search results

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. F

    Grapefruit wine/ citrus help.

    I have a bunch of grapefruits I’d like to ferment them but all recipes I’ve seen call for sugar and honestly I’m not a fan of wines that had added granulated sugar. I’ve made a couple with and a couple without and the wines without are always better. Is it a pretty straight forward ferment...
  2. F

    similar off taste in all batches?

    Probably the most vague description given but last September-October I made some mustang wine 3 different batches and two different 5 gallon batches of mead. I recently bottled it and I tried each when I was bottling. They all had this kind of strong "off" taste to them. A few days after...
  3. F

    Anyone got a pear and fig recipe.

    I have an abundance of pear and figs does anyone have a recipe for them I would like to avoid adding sugar. If sugar would be required I’d rather use honey. Simple is best. Just curious on lbs I would need to avoid sugar adding and a good dry package yeast to use. I’m good on general process...
  4. F

    Supplier for juice for backsweetening

    I have some mustang grape wine I’d like to back sweeten. I would like to use grape juice but something a bit better than concord or welches. Any ideas or vendor recommendations?
  5. F

    Cool find

    Bought a new to me house and found these glass carboys out back. Apparently spring water was sold in them.
  6. F

    What is it?

    It's not fuzzy but it is concerning me I've never seen tartaric acid crystals maybe that's what it is?
  7. F

    What next

    I've made three five gallon batches of wild mustang grape wine in early July it went through fermentation in a barrel about a week I squeezed juices added sugar fermented again in carboy 3 weeks then racked again and topped off carboys. Should I treat with campden and sulfite soon or just let it...
  8. F

    What is this?

    Is it wild yeast or what?
  9. F

    pH do I need to adjust?

    I'm about two weeks in into fermentation already racked off the must. Ph is 3.09 best I can tell from my pocket meter. Should I blend calcium carbonate. Do I need to add a lactic acid bacteria culture is that something normally done? This is a wild mustang grape wine
  10. F

    Easy quick recipes?

    I've started some mustang grape batches but they take a year. What's a good recipe that doesn't require a glass carboy and can be ready quick weeks rather than months. If there is one.
  11. F

    Mustang wine help

    I am making some mustang wine for the first time I'm using jack kellers recipes for the most part the 5 gallon recipes. my ph is 2.96 before fermentation should I raise ph before primary fermentation or after the bottle of calcium carbonate I have says add before fermentation the jack Keller...
Back
Top