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  1. W

    Lambrusco recipe

    I'm ordering 6 gallons of imported Lambrusco juice thru a local supplier to be delivered at the beginning of Oct. Can someone direct me to a recipe to use for this juice. I would like to make it semi-dry.
  2. W

    Calculating ABV

    I started a new batch of blackberry wine following a recipe that I used before. After mixing the crushed berries and the rest of the ingredients my starting SG was 1.050. After 7 days the SG was 1.010. I strained the pulp and added cooled water/sugar mixture per the recipe and the SG is now...
  3. W

    Aging Wine

    Why do wines get better with age? What physical/chemical change happens to the wine over time that causes this?
  4. W

    Sweeten Welch's Concord

    I made 2 gallons of Welch's Concord from the Jack Keller recipe. It's been 5 weeks and I would like to sweeten it. I was going to add some Concord Grape Juice(not Welch's). It says on the label that it has 75% less sugar but is sweetened with Splenda. Can I use this to sweeten my recipe or is...
  5. W

    Blocking light on Carboys

    Do I have to cover my carboys that are in my basement? There is no sunlight but flourescent lights are on periodically.
  6. W

    Stuck at 1.010

    I am about 6 weeks into a batch of blackberry wine. I don't know the SG at the beginning but it has been at 1.010 for 6 days. I have it in a warm room so temp is no problem. I used K1V-1116 yeast. The flavor and alcohol is good and it is clear. Can it be finished fermenting at 1.010?
  7. W

    Strong Alcohol Taste

    This is my first attempt at winemaking. I am making a blackberry wine with blackberries I picked and froze last summer. I don't know what my beginning SG was since I broke my hydrometer when I first tried to use it. It has been 5 weeks and I'm following a recipe. 2 weeks ago I removed the the...
  8. W

    SG and muslin question

    I started a batch of blackberry wine 8 days ago(my first). I used bb's that I picked last summer and froze. After 7 days of sitting in the yeast and sugar water I strained the pulp and added more sugar water. At this point I got an SG reading of 1.051. I didn't get an SG reading at the beginning...
  9. W

    1st Time winemaker

    I am making 2 gallons of Blackberry wine from BB's I picked this past summer and froze. I used 10 cups of BB's and crushed them. My next step is to add 64oz of cooled boiled water. How much potassium metabisulphite do I add to this mix and how long until I move to the next stage? Thanks for any...
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