Search results

ok - good to know - the wine tasted very citrus fruity and acidic as I bottled it...so I was hoping it was going to mellow out with age - so these crystals seem like a good sign that it happening.

I started this batch last fall, fermented until SG was down to .998 let it age about 6 months in carboys - reracked 2 times in those 6 months. At that point the wine was clear and had nothing floating in it. Next I back sweetened with local honey and bottled (added campden tabs to...

ok - great - thank you for the input. Looks like we might just do the green grapes in a couple weeks, Is there anything different for doing the fermentation of the green grape variety as opposed to the red grapes?

My friend has about 50 lbs of red and green grapes we will be harvesting this weekend...does it work well to mix them together to make one single batch of wine - or should we separate them?

great - where do i find the recipe?

I sweetened it to taste as I liked. It turned out nice but it is pretty fruity and acidic very young still - hoping the aging will mellow it out.

sounds like the process would be: remove stems and seeds crush the buggers and drain off the juices bag the skins and lees to allow them to ferment in the bags in the juices. put in pectin and put in a yeast ....not sure how much pectin or what type of yeast...any ideas? take SG readings...

I checked this thread looking for Pear wine recipe help - but see it was about tannin....from what I understand tannins are also needed to age the wine for more than 12 - 16 months

well I like it. but I will not be able to drink 15 bottles on my own in the next few years... I drink maybe only 2 or 3 bottles a year...so I am hoping somebody else likes it besides me. For now I am letting it age and I will try it again this fall or winter and then again next year and see...

I saw a small press at my local wine supply store...I might get one.

I just finished back sweetening my year old wine (well its 8 months old) I used raw honey from a local market, I stirred it in to each gallon in a large wide container and then sweetened to taste. It did cloud it up slightly - but that was okay with me - it is only 15 bottles. Now it is bottled...

I have a tree with about 100 pears that will be ripe shortly....do I ferment them with the skins on and the seeds in or just ferment the juice after pressing them or what would you do?

THANKS FOR THAT!

The friend told me when I started making the wine that he would never drink my wine, but we usually share a bottle together - so I poured some to let him taste it - he did not know it was my homebrew wine - he thought it was one of the group of bottles we co-purchased together from a wine...

Okay - so I back sweetened with some honey. The aroma actually turned out very nice - really fruity. I ended up with 15 - 750ml bottles. It is a very light red wine, very fruity grape tasting. I gave some to my wine connoisseur friends. One said it was nice but still "young" the...

so if I add sugar - and sorbate to prevent refermentation - can I bottle at the time of adding sugar - or should I wait longer to bottle after adding sugar and sorbate?

any favorite juice concentrates to your preference?

Ok - makes sense

what does 1.5 - 2.5 grams per liter mean? How do I measure that?

Type of wine: unknown red grape - each grape had seeds....thats all I know - it was the first year my vines bore fruit...started with about 50 lbs of fruit. recipe and process: - I blanched the grapes in a quick dip of boiling hot water right before crushing them. then I added red star...