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Yes, took about twice the time I’m used to.

It’s going good now! Thanks

first attempt at a batch of apple wine from juice. Started as I have many other batches, in a bucket with cloth cover. No action the first 30 hours or so, then very light bubbling. All the other wines i’ve Made ferment very actively. This one hardly at all. Started with 6 quarts Of 100% organic...

When should I add some cinnamon sticks to a batch of apple wine? I’m assuming after the first racking? I read a bunch of the posts on this subject and seems people are throwing them in anywhere from start to aging. Most seem to think adding at the aging stage will work the best, so think that’s...

Think this is for milk, wonder if it works for wine? Would a person ever want/need to pasteurize wine?

Thanks for the info. My fermentation is new, about a month old. I will certainly be waiting a while as you and others have recommended.

Thanks, I will take a look at it. I’ve made a few batches and all went good, read everything I could find, and the guys here have explained things i’ve needed.so overall I am pleased with the progress. I had several friends that made wine through the years, unfortunately they have all passed...

Ha ha, no no, I’m old, I don’t need that. I think i’m Allergic, it makes me break out. (Break out...windows, doors,....ha ha) Just a nice sweet desert type wine around 12% would be just fine!

I will see how that does the next racking. As I loose a little each racking, I’ve been topping off with water. I bought a bottle of white grape to use for that, but I see it contains potassium metasulphite as a preservative, so haven’t used it yet. Guess it wouldn’t matter at this stage? What...

Thanks, I’m going to give it a try.

Do you think adding some blackberry is worth while? It doesn’t really have any berry flavor right now.

Thanks, I didn’t know if it could be saved!

Thanks everyone. I’m a total beginner, but really want to learn how to do it right. No doubt I will ask some stupid questions and will have difficulty explaining things to the seasoned winemakers, but I’ll be asking with good intentions, hope everyone understands...

think it’s correct now...

Typed the wrong number that was supposed to read 1.123 for beginning. As for final reading, yes i did read the final wrong . It’s .995 Sorry about that, we all have to learn and I am trying.

Fermentation seems to have ended. S.G. at .995-.996 So, i’ve Pretty much made a batch of rocket fuel. Taste is of course very dry, mostly alcohol tasting, little to no blackberry flavor. So before i dump this experiment in the compost pile, I’m going to try back sweetining. Never did it before...

Nice corker, be sure and let us know how you adjusted it and how it worked!

Ha ha, I’ll bet! Don’t think I will be trying that anytime soon. I’m going to try blueberry as soon as I find a recipe for a sweet blueberry. Taking baby steps here while trying to learn how to do it right!

Wow, garlic wine! Never heard of that. I’m a rookie, but it’s starting to look like wine can be made out of nearly anything.