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My health prevents me from enjoying much wine... I'm in NEMinnesota... want to sell all my wine equipment. If interested, message me on FB. Look on Aurora, MN Marketplace for pictures and lists

Very interesting..... thanks for the idea.

Thanks to everyone for your patience ... I'm listening and taking notes. You are all pearls in my book! Gosh, this has been emotional and my friends are pretty much avoiding me these days. When they see me coming, they turn a corner.... cuz all I want to talk about is WINE, and YEAST, and SG...

Nothing in my books or internet searches so far had told me that high alcohol environment will kill yeasts. All that I'd seen is to BE SURE TO ADD CAMPDEN Tabs when you bottle to kill yeasts, because there may well be yeasts still active. ?? As I explained to a friend, as I'm moving from...

Freezer Burn Ingredient List: Who knows? About 5 various kinds of miscellaneous, old, unidentifiable frozen fruits. Some berries, maybe some applesauce even? A lot of sediment has been removed thus far.

Just cannot drink sweet... but pray tell, what the heck is "unsweetened skeeter pee" ??

Batch #1 that started at 1.160 is Chokecherry; the next answer, for #2 is spoken in red face.... a friend gave me her old freezer fruit.... I'm calling it "Freezer Burn." The flavor isn't as bad as one might expect. Just way too sweet.

Okay, I'm giving up on these two and will bottle when I get back from vacation at the end of the month. To make it drinkable, I'm hearing others say to mix it with a dry wine at the time of consumption--or at bottling time, but it would get fairly expensive to purchase enough to make any...

*** my error again... should be 1.020 now. So this is probably done too.

I'm really embarrassed to have to admit this; please don't scold me. I've already done that many times over. Batch #1 SG 1.160 start; Now is 1.020. Batch #2, SG 1.134 start; Now is 1.120. (My earlier post saying it was 1.130 was in error)

Have near exact same problem with two musts... both stopped fermenting at 1.020 and 1.030...both still way too sweet. (yes, it was my fault for adding too much sugar at the get go) Tried adding yeast. Nada. Tried a new starter batch with sugar, water, and some of the "wine"---this in a quart...

Thanks for all the feedback--it's appreciated. I do have a floor corker, but this first batch was corked with one of those minimal hand corker thingys. My two guy friends helped me with the job at the time. The two bottles that are left...well, I removed and replaced the corks. No gushing or...

IT is puzzling.. there were only three bottles left of that batch; it WAS one single batch, i.e. all had the same exact treatment (kmeta tx before bottling); kept in a cool basement @ consistent temp; only one cork blew out of the 6 gallon batch. Which is why I thought it might be a defective...

My first wine, chokecherry, is dated Sept/2018---and it is delicious. I had three bottles left, and went down to my wine room today to find out that a cork blew off of one. Why? Anybody have any ideas on that? Could it be inferior corks? So, now that I've got a couple more fermenters going...