Search results

I've been doing a bunch of wines from fruit juices and concentrates mostly. I've been out of the hobby for a while, but getting back into it now. I'd also like to start moving up to using real fruit (well mostly, sometimes a mix of real and juice/concentrate). My question is how to figure out...

Hi folks, I'm new to making wine, though I've been making beer and mead for some time now. While books are on the way (reading one right now), I do have a couple of wine questions. If any of y'all can help me out, I'd be obliged. 1. I've always preferred old world style wines to the new world...

1 year ago I started a Maple Wine. About 2 gallons of Maple Syrup and 3 gallons of maple sap to get to 1.13 OG or pretty darn close to 1.13. I boiled it for a few minutes and once it got under 70 degrees I transferred it to a glass carbouy and pitched a packet of Montrachet. A couple days later...