Search results

It's been a year sitting in a carboy and I racked again today with a little sediment. The taste is good and a little dry for me but I haven't sweetened it yet. I need some direction at this point. I want to split the 3 gallons and make Port. I also need to know if I should add anything at this...

I back-sweetened using 1.5 cups of sugar and 2/3rd cup of honey to 3 gallons of wine and used SuperKleer, racked it twice and bottled the wine last night. I had to test it for safety's sake and it's pretty darn good! I made an extract with cinnamon and vodka, it sat 3 weeks in a mason jar. I...

I recently started a blackberry wine and researched before starting. Based on that I went with 71B, it helps with the malic acid in blackberries. Here's the description. The 71B Lavin strain is a rapid starter with a constant and complete fermentation between 59° and 86°F that has the ability to...

The SG was 1.000 yesterday so I racked into jugs to let clear and racked again this morning. It looks muddy but I guess since I used bentonite that's expected. Racking into a clear container sure made it easy to see the sediment. The SG is still at 1.000 and there's a little activity moving the...

Starting SG was 1.090. The only thing added is 1/2 a cinnamon stick. I plan to split this batch and play with half trying to figure out flavors to add. I thought about making a few extracts now and use that to flavor some of it. Can I use Vodka to make extracts?

It all started when I found 2 bags of fruit marked down yesterday morning, I saw them and thought HMMM, wine? I cleaned off the fruit and got started. All of the bad parts of the fruit was discarded. The plums were de-stoned and chopped then warmed on the stove to breakdown. I heated 1...

I've searched the forum and google but could find an answer. What make's Dragon Blood an early drinker?

All is well, 3 days and the SG dropped to 1.040. It did foam up and touched the towel I had over the top yesterday but it seems to be settling down now.

LOL, it's close but I think I'm safe. There's actually about a 1/2" of foam on that, it settles some when I stir it.

Forgot to mention I also added Fermax and nutrient to help the beasties get going. This morning it's smelling like yeast and fermenting good.

I have the PH at 3.4, added sugar to 1.080 and pitched 71B yeast. Thanks for the help and I'll post if something goes wrong!

Next question. Do I need to set the SG before adjusting PH? I also found this post stating his berries are usually at 2.9 so that makes me feel better about the meter adjustment. https://www.winemakingtalk.com/threads/blackberry-wine-needs-deacidification.34891/#post-384006

OK, after reading I found that vinegar should be 2.4 and milk 6.5-6.7 and it could be a little different depending on the age of the milk. I used the vinegar to calibrate the meter at 2.4 and tested the milk at 6.3 so I'm close enough(maybe). The must is bouncing from 2.9 to 3.0. Does that...

I have one of those cheap yellow PH meters. I don't have solution to calibrate it so I need to find another liquid to use. I'm off to google to search unless someones knows what I can use.

I'm confused, I squeezed the pulp and added another gallon of blackberry juice to top off the bucket. I tested the PH and it's at 7.0. What do I need to do now?

Yes Sir, frozen berries almost juice them selves when they thaw too.

I went over my wine logs from the persimmon and strawberry wine I made last year and both were added at the same time without any effects. The strawberry broke down in 3 days and the persimmons took 8 days. I'm guessing the persimmons took longer due to the size. I added both on this batch and...

Thanks Guys! These are all fresh from the garden so free is great. Does it make a difference using a steam juicer? My sister makes and sells jellies and jam, she just told me I can have all of the older juice that's been in the freezer for 2 years. I think there's about 6 more gallons of pear...

I started making wine last year and made a few batches but haven't made any in about 9 months and forgot most of what I learned so this is like starting over again but I'm in a rush since the fruit and juice is thawed out as of this morning. I had to do an emergency defrost on the freezer and...