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I had put a batch of strawberry kiwi together consisting of 42 lbs frozen strawberrie and 12 lbs fresh kiwi. all was good until the first time I went to stir it. I noticed that my 14 gallon fermentor was almost full to the top, so I raised the straining bag and it looks like there is about 10...

Just received 36 lbs. frozen strawberries and 18 lbs. frozen kiwi. the last batch of strawberry I did I used 24 lbs. per 6 gallons. turned out kinda thin still drinkable. I am asking, to use all of this fruit should I make it a 6 gallon batch? as this is what I thought would work best. I made a...

I have a ton of k1-v1116 lalvin and red star montrachet. which one would work best for wisconsin wild grape just plucked and squashed 30 lbs of em this weekend. or should i wait for another strain like ec-1118

Ive been reading watermellon threads and have discovered that there are some very mixed emotions about this watermellon wint thing. I am about to put 5 gallons of straight watermellon juice into the primary while following all of the unusual watermellon rules. I know im not reinventing the...

havent been on for a while and have been getting pretty good at this whine making thanks to this thread and all of your help. question: anybody ever notice the loss of color with strawberry must when adding campden at the start. its just an observation fueled by the idea that there must be some...

started another 5 gal. batch sun. 19th. strawberry this time,.20 lbs. ripe strawberrys 10 lbs. sugar 2 tbs. nutrient 1 tsp. pectic enzyme 5 tsp. acid blend 1 tsp. tannin 5 campden tabs crushed 1 pkg. icv d47 Starting s.g. 1.095, today is wed. 22nd. when should i...

can i just add a cinn. stick to a one gallon batch of apple during the primary ferment? would this be ok to get a hint of cinn. in the apple? the recipe is reduced to a 1 gal. batch from this one 5 gal juice 2 tsp. nutrient 1/2 tsp. pectic enz...

I have a question about pasturization. in the past we have made 3 batche of apple wine. all with fresh mixed apples, turned out very nice. my wife buys apple juice for my twin boys called "simply apple". question is, If this juice is wholsome, no presevatives nothing, just pressed apples, as per...

I believe this should be a simple question. Whats the deal with the wine kits? I know there is different grades of kits and types but they obviously produce wine faster than fruit. is this because they use clarifiers to speed things up? We are going to purchase a kit. we have made 3 batches all...

looking for some ideas, has anybody ever frozen the fruit before initial fermentation? just wondering if this may extract more from the fruit. we are about to make a strawberry 5 gal. batch. maybe crushing, freezing and then using a ferment bag. would this help to break down the fruit better?

Hello all ! Been gone a while, work an all, still making apple, 2 batches more, would like to try watermellon. My carboys are 6 gallon, most recipies call for 15 lbs watermellon centers, and that seems to be a little shy for 6 gal. any ideas and recipies would be appreciated

hey guys/gals, just started another 6 gal. mixed apple batch Sat. 29th. 3:00 pm, ptched yeast Sun. 3:00 pm. Question? would it be best (as I have been reading) to start ferment at approx. 70 deg. f? And then slowly lower temp to approx. 60-62 deg. f. for the remainder of the primary ferment? (...

does any body have a tried and true elderberry recipe? iv'e seen the recipe in c.j.j. berry's first steps in wine making. what does he mean by red grape concentrate?

i have 5 gal. of apple which seems to be oxidizing. every time i look at it it gets darker so i guess its time to buck up and beg for some more advice. i had inquired about it being cloudy a couple weeks ago so i used some kitosol and now its clearing but it just keeps getting darker now i can...

i have 5 gal. apple made with mixed apples. i have talked to some of you about this batch before. i know there can be a ton of questions you could fire back at me but, this batch started life at 1.085. sat 24 hrs. with all ingedients except montrechet yeast. (including 2.5 tsp. pectic enzym)...

Any ideas as to controlling temp. after the initial ferment? I have a 5 gal. white zin fromjuice (suncal) on the lees for 43 days. should this be racked ? started at 1.075 and is now at 1.000. After racking 70 deg. ok? How should I keep it there? It seems that the seeding mats might work but...

Hello, I would like to extend a large THANKS to Wade e and cpfan for all of their help on my first 5 gal. carbo of apple. I can now say that it is on the road to bottling. I guess I never rally introduced myself properly as I was a bit flustered? with the possability of losing all that wine...

Hello, my name is david and my sister and i started apple wine in november (first batch ever), we are nervous, it seems that the ferment went well started at 1.085sg. the first rack was a little late do to a hunting trip,(1.030). But, it also seems everything is ok, the wine cleared very nice in...