Search results

"At 3 weeks old I tested this wine and was amazed". Was the wine clear at 3 weeks and how long did you wait to bottle it? Have you tasted it since then and what were the results as it aged?

After several batches with and without using a fermenting bag I am now convinced that using a bag in the primary just hinders punching the cap and stirring the must. Using the straining bag inside a container captures all the pulp when transferring from the primary. I use a bucket with a spigot...

Bought my first kit from them on Amazon. With 6 gallons in primary the SG was 1.080. Instructions say it should be 1.090 to 1.105. Called number on sheet and is said it is disconnected. Used the Brix scale to determine amount of sugar to add. Heated 38.4 oz. with some of the wine removed from...

So what was the starting volume and yield after removing the pulp for a 1 gallon batch of peach wine using 6 - 8 lbs? Did you start with 1.5 gallons to get 1 gallon of fermented wine?

Most recipes call for an amount of fruit in bulk weight. Then the instructions say to cut, peel, stone, etc. I have been using the processed weight to get more fruit flavor. Example: 5 gallon Banana recipe called for 15 lbs. I weighed 7 bunches of bananas (21.5 lbs.). Then I peeled them and...

Thanks John. My first two batches (mango and Mango-Banana) I did not use a bag. After primary fermentation I removed as much of the cap and pulp as I could with a metal strainer. Then I placed a bag into a second container and poured the must into it to strain out as much as I could. I was...

I am new to winemaking and have been using fine mesh nylon bags during primary fermentation, primarily for fruit wine. Although i have read several comments I have not seen any clear guidance. I place the bag into the primary and then add all the ingredients. Allowing the fruit to interact...