Search results

Thanks Julie. I let it set for 24 hours, and the SG is the same. Just pitched the yeast...

I made this recipe today using Smucker's Seedless Blackberry Jam (from Wal Mart). I used 18 jars (18 oz. per jar) since I'm making six gallons. The problem is that even with water added to near six gallons, the SG reads 1.100 even though I haven't yet added any sugar. I followed the recipe...

hey smart guy, don't ask a question and then complain when someone is kind enough to try and answer.

Three questions: 1. What kind of water do you use in your wine? Is it OK, flavor-wise, to use distilled water? I have access to spring water and reverse osmosis filtered water as well. 2. What kind of water do you "top up" with? Distilled? 3. Is it OK to use Oxy Clean to wash primary...

I paid $60 at a shop (AlaBrew in B'ham AL) for the kit. And since I'm from Tennessee, he didn't charge tax. I started the kit today, and will up the ABV to about 10%. How much longer than the advertised 4 weeks will this higher ABV wine take to be completely ready to drink? Thanks, Chopper

Anybody tried the "Orchard Breezin" wine kits? How is the quality? I'm currently making a batch of Blackberry Merlot. I paid $60 for it, and I probably overpaid. What prices are yall paying for these kits? Thanks, Chopper

I have a Black Raspberry Merlot kit ready to bottle. I made it exactly by the directions (6.5% ABV). Now, my wife wishes I had added sugar to make the ABV 10%. Can I add vodka "to taste" and still retain the flavor of the kit? Thanks, Chopper

OK everyone, please tell me a little bit about bulk aging. 1. At what point in the process does bulk aging "begin"? I assume it begins right after the wine is deemed "clear enough". 2. How long do you bulk age fruit wines (strawberry, blueberry)? 3. Do you rack and add sulfite every 3 months...

My wine talks to me. I can hear it, and my dogs can hear it (they talk to me as well). But my wife can't. Oh well, her loss.

Both batches are 1-gallon in volume. And both are pretty clear. The blueberry wine was made from steam-juiced blueberries. I added sulfite to each when I added the F-pack.

My strawberry and blueberry wines have fermented to dryness, and I've added sorbate to each, and a homemade F-pack to each. How many more times should I rack before bottling? And how much time should I allow between the rackings? I'd prefer to let it clear on its own, instead of adding...

Yes, it was.

Anybody ever made strawberry wine from steam-juiced strawberries? If so, how did it turn out? I've made blueberry wine from steam-juiced blueberries, and it turned out great. I was wondering if strawberries take well to steam-juicing as well. Thanks, Chopper

I have a one-gal batch of (frozen) strawberry wine that I made according to Jack Keller's recipe. The starting SG was 1.080. This past weekend, I added an F-pack (concentrated strawberry juice from frozen strawberries). It turned out GREAT. I'm very pleased. I'm now gonna start a 3-gal batch...

tepe, You mentioned 3-4# of strawberries for the F-pack. My batch size is only 1.5 gallon. Do you think 3-4# of strawberries is the right amount for such a small batch? Thanks, Chopper

I have a one gallon batch of Frozen Strawberry Wine (Jack Keller's recipe) ready for an F-pack addition. It will be my first, and I need some help preparing it. I have a 6 lb bag of the same delicious frozen strawberries I used in the must. And I like sweet wines, but of course I want to add...

When will the wine normally be finished fermenting? By day 30? Or by day 45? You're saying you degass every time you rack your wine off sediment, correct? Thanks, Chopper

For my “from scratch” fruit wines, I’d like to follow a general plan. After a lot of reading and asking questions, I’ve come up with the following. Please let me know if there are any flaws, or if I’ve allowed too much time for any stage. <?:namespace prefix = o ns =...

It was not completely dry, but it had drained. Live and learn. Next time, I will allow the carboy to drain for a day before racking wine into it. Thank you for the reply.

This past Sunday, I pitched the yeast on a 3-gallon batch of Vintner's Harvest Black Currant. I exactly followed the 3-gallon recipe, except my starting SG was 1.080. Per the directions, I used 3 crushed campden tablets. Equipment cleanliness and sanitation were done by the book. Tonight, the...