Search results

Has anyone here tried super tart wild grapes with store bought grapes to make a wine? If so would you have a recipe you would be willing to share?

Thank you for clearing all that up for me! I might not be able to make any this year, my wife's uncle's bees are not producing much this year. I will keep this in mind for when I get the homey together though and thank you again for all the help!

No, it was not distilled. I made the wine with about 23lbs fresh super sweet and juicy strawberries that the wife and I picked from a farm. I added sugar and water (don't remember the exact amount of sugar off hand but it was 3 gal water and I think around 15lb sugar) and used a paint stir rod...

I am confused about that, what is the "D" word?

I am wondering if I didn’t kill off the wild yeast though. I added potassium metabisulfite thinking that was what was needed to kill the natural yeast but found that it is for the preservation of the wine. What I do know is that the wine, when it stopped percolating through the water trap...

Alright, I bottled the wine about 2 weeks ago now (it was nice and clear/slight haze). I am not a wine drinker, never really liked the store bought stuff and the people that make it that I have tried is too bitter and strong. I added some juice to lower the alcohol content (it would actually...

Thank you guys, I am looking forward to giving this a try! other than adding yeast nutrient, is there any thing else I should be adding? Anything like potassium metabisulfate, acid blend, ect.?

I am thinking about making some and as far as I can see, it takes honey, water, and yeast. Is this all that its going to need, or will sugar be needed in the recipe also. If anyone has a recipe for this and would like to share it please do so as I could use more choices on recipes than the few...

Ok, I have some more questions. How do you know when to bottle the wine? How clear will strawberry wine get? I am constantly watching my wine (kind of find enjoyment from watching it clear day by day) and have tasted it a few times (It's still sharp as hell but has an AWESOME after taste). I...

Lol yep that would be my thread. Thank you for the help!

Thank you guys! I will let it clear for another 30-60 days and give it a try then, if I think it needs to be sweetened or cut at that time then I will add the juice. I appreciate the help!

With this being my first time of making any wine I did not think to take a starting point, but in my other thread we were able to come to an estimate of 1.090-1.1000.

Sounds good, thank you for the quick reply! What would be a better option for the "backsweetening", regular sugar or the strawberry juice? I think the juice would help lower (or cut) the alcohol content, or would this start more fermentation?

I have been making strawberry wine and it has been going good (or so I thought LOL). I added potassium metabisulfite when it slowed fermentation to a bubble a minute and barely any bubbles (around 1.000-0.980 SG (hard to read at that time)) and let it sit for the last 3 days to settle some. I...

It's still holding at about 1.030. I started thinking that too, if the yeast only can live in it to 14% then it should be okay. I might end up having a super sweet dessert wine, which I'm pretty sure the wife would be happy with lol.

Well ****! Could you give me some recomendations on what to do to correct my moronic actions of making "rocket fuel"?

Yes, after. It was about 1.010-1.015ish when I added it. My wife wants a sweeter wine rather than a dryer wine. I figured from what all of you were saying that if the sugar content is higher then it will be sweeter when the yeast reaches the potential of 14% whereas if the sugar content is...

Thank you Bernard Smith for that information! I added another pound of sugar with 16oz of water to it. I checked the SG and it's at 1.030, I am going to hold off on the transfer to the carboy at this time and check on it over the next couple of days.

The yeast was added Tuesday afternoon and found to be fermenting on Wednesday morning. Through the entire time of adding the first batch of yeast there was no change in the way it acted until Wednesday morning. I would be happy with 12-14% ABV in this batch, I was not sure what it would yield to...

Thank you! Yes potassium metabisulphite, sorry quicker to type the other one lol. Thank you for the compliment on the other addition, learned as much as i could here before i started. I did get a little excited and missed the SG. I noticed that the bubbling went down and was thinking about...