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    Separate or Together? Fruit and Grape. Blackberry - Merlot?

    I would like to make a Blackberry Merlot type of wine (actually a Cabernet/Blackberry). I am using a costco kit (low end) for the grape side and will be using cold pressed juice or frozen blackberries for the BB. The main question is to whether to ferment together or separate? I was planning...
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    Options to fix this mistake...

    I can think of several options to fix a mistake I just made but wanted some additional input.... Here is the background: Doing a Blackberry Wine, 3 Gallon, with 25lbs of blackberries. Calculated the juice that would give me (about 2 gallons) and added 1 gallon of water. Put berries in a...
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    Wine's Potential Covid Protection?

    With the covid discussions and wine discussions... we finally see an "intersection" between the two. I'll drink to that... red, of course! https://www.wine-searcher.com/m/2022/01/wines-potential-covid-protection
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    Tartaric Crystals? pH change?

    I made 2- 6 gallon batches of Muscadine, one Red one White. Fermentation went well but in the 6 gallon carboys, after 3 months of clearing, I noticed lots of crystals in the bottom of the white wine carboy... lots, probably covered 50% or more of the bottom of the carboy. I wanted to rack it...
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    Chilling to clear?

    I ferment in my shop and to control temp I ferment in a cooler, and keep the water bath temp regulated by putting bottles of ice in the cooler water bath which keeps the primary fermenter at the temp I want (usually around 70F). I completed fermentation on a Riesling, and I am limited on space...
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    Low Alcohol Wine?

    I understand that wine itself (or the alcohol in the wine) acts as a preservative of sorts when storing wine. The lowest wine I have seen on the market is ~10%. Is there a reason wine is not made down in the 6 or 7% range (or even 5%)? Will it be what I have seen on the forum called too...
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    Splitting a kit? What needs to be adjusted?

    I have made a lot of fruit wines, and I have made a 5.2liter kit. I was thinking about buying a 16 liter kit designed for 6 gallons but making 2 six gallon batches. That would be 8 liters vs the 5.2 liters of my first kit. I plan to get the initial SG at 1.09 or so for both batches, but I...
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    Bottle Tree or Fast Rack?

    Got enough batches going that bottling (actually bottle prep, I have an AIO for filling, great tool btw) is becoming a log jam... going to get the pump sanitizer and a bottle drying rack... can some of the experienced folks weigh in and let me know your opinion on if a bottle tree (which one)...
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    Airlock... not locked...

    I have gained (some) patience and letting my wine sit for months in a carboy... but this being the first time I have not "hurried" it along, I forgot to check on the level in the airlock, and of course, it eventually evaporated so that I did not have oxygen exclusion... probably was low level...
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    Did I goof up with Kmeta and Sorbate?

    I am making a batch of DD DB Blackberry... was racking from one carboy to another... after 1st racking, I added kmeta and sorbate, then I remembered that to get rid of CO2 (to help it clarify), I should do several rackings (using AIO vacuum pump). Was wondering if the kmeta and sorbate that I...
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    Really stuck.... need some help.

    I am in the process of making my second batch of skeeter pee. Used lemon juice from fresh squeezed lemons. I have pitched yeast twice, both time with a starter but nothing is happening. Here is my "wine log" activity, trying to capture all details: Any feedback would be greatly...
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    First Recipe of my own (of course, based on others)

    I am preparing to make a grapefruit wine ( tree had a good year and tons of Ruby Red grapefruits). I have looked at a number of recipes (this forum, Jack Keller, etc.) and put this together... 5 Gallon Recipe: 36 Grapefruits - peeled and segmented, no pith, 2 - 96 oz white grape juice - no...
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    Grapefruit SP??

    I am going to have a bumper crop of Ruby Red Grapefruits (hopefully not counting my "chickens" too early still hurricanes out there!)... would like to make a wine with it... I did some searching and there are a number of receipes (with varying results) but I was thinking of doing either a...
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    6 gal kit in 5 gal carboy??

    First of all, I want to express my appreciate to all the experts on this Forum that have already answered a number of my questions... it is really great to have access to the knowledge and experience of the group, and who offers it up in a constructive and kindly fashion... hats off to you...
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    Vacuum Ejectors .vs. Vacuum Pumps...

    I am trying to figure out a way to cheaply and efficiently degas my wine... I have looked at the oil free vacuum pumps ($$$), the oil filled vacuum pumps (messy), the hand vacuum pump (blisters) and had a thought, which I am sure some on here has looked at.. I have an air compress and wanted...
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    Want to make Yellow Skeeter Pee... will this work?

    I would like to make a lemon color (bright yellow) skeeter pee. I have made Lemon Cello previously (using alcohol to extract lemon color and oils from lemon zest) and was wondering if I could add a lemon extract to the skeeter pee at some point? I would not want to hurt the yeast, so guess I...
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    Fresh Lemon Juice... what's different with the SP recipe?

    I just picked 5 gallons of lemons off my tree... this made about 5 quarts of juice... What would change with this recipe using fresh juice versus store bought? Do I need to add campden tablets to begin with? Thanks for any advice.
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    How to bottle SP?

    can SP be bottled in beer bottles with caps or does it have to go in wine bottles? Just have more beer bottles than wine bottles. Thanks!
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    Back sweetening Blackberry wine with Blackberry syrup?

    Would there be any issues with using Blackberry syrup to back sweeten Blackberry wine? Would the pectin in the syrup cause any problems? Cause clarity issues? Or cause the wine to thicken? Have 8 oz jars of homemade syrup and a 5 gallon batch of wine. Hoping it will sweeten it and give it...
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