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Troy - the batch is about 65 Gallons. I usually use a metal strainer too. I'll use it to get whatever I can out of the wine and let the rest complete fermentation in the secondary. The regular process, only in a larger scale :-). Thanks.

Hey guys, thanks for all the replies. I made a smaller batch last year (about 50Kg of fruit) which turned out quite nice and there was a lot of fine pulp (50% of the volume more or less). I've also experienced this with other wines such as guava wine. I originally planned to skim off some...

Hi, I've just started a batch of persimmon wine which is the biggest I've ever done (over 300Kg of fruit). Anyway... since the sieving the fruit from the must when transferring to the secondary is quite a lot of work (it breaks down to tiny fragments that clog the sieve very fast) I started...

Thanks this looks helpful.

Thanks. I usually bottle when I want to start a new batch, I was just wondering if there is a "preferred" way to age the wine. I was referring to sweetening the wine after adding k-meta and sorbate. I am trying to get more consistent results between batches and this is why I am looking for...

Hi, I have a few batches of wine that have been aging in demijohns 2-3 months and I am considering bottling them (I already racked twice). I have a few related questions: 1. Is there a difference between aging the wine in bottles or in demijohns? (in other words is it better to let the wine...

I want to make pomegranate wine and I`m thinking on adding freshly pressed grape juice. Is it a good idea? Anyone tried it with pomegranate? If so how much should I add per liter (the grapes are of "Isabella" variety)?

The numbers you mentioned are quite similar to what I had in mind (around 0.5 kg of fruits per liter of wine). Thanks.

Hi, Has anyone here tried to make wine from quinces and is willing to share their experience? All the recipes I found specify the number of quinces per gallon of wine, but not their weight. I suspect they used smaller quinces than what I have and I don't want to start guessing... (If I use the...

Thanks for your answer. I saw your blog about freezing the apples, and that`s were I got the idea of freezing fruits. I am now freezing guavas- a few every day until all the fruits on my tree will be ripe and then I`ll make the wine.

Hi, I would like to freeze fruits in order to make wine from them once I free up some carboys (and enjoy the cooler temperatures of the winter). Can I do it without damaging the quality of the wine? Thanks.

Thanks Luc, I guess I will have to wait and see how it goes. I have two questions though (regardless of the state of my wine): 1. Can vinegar contain alcohol? In other words, if your wine contains alcohol does it mean it is fine (not vinegar)? 2. Vinometers are not accurate, but what does a...

Thanks for the answer. I know that vinometer is not reliable but I figured that it could give me some clue about the alcohol content. I believe you're right about the wine being young and mellowing out, but the weird thing is that I've never experienced it with wines before. Could this...

I decided to check the alcohol content of the fruit wines that turned sour before I throw them away. To my surprise I got 9% alcohol with the vinometer. could it be that the vinegar bacteria turned only part of the alcohol into vinegar, or is the wine just too young and this is way it is sour? I...

Thanks, Do you rinse the carboy with water after using the k-meta solution? (I guess this will ruin all the sanitation).

I didn't find any "dedicated" sanitizer (such as Iodophor) in stores here, and couldn't figure out if metabisulfite is good for that (some say it is, some say it doesn't, different dosage etc...) so I used boiling water for sanitizing my carboys. I figure this wasn't good enough. What do you...

I think this isn't a case of a young wine which doesn't taste as expected. It tastes & smells awful. Especially since during the secondary fermentation its smells good (through the airlock) and then as the fermentation slows down it suddenly starts to smell bad. I have two guesses - 1. It...

I have encountered a serious problem when making fruit wines - all my recent batches taste sour and i`m afraid that they all turned into vinegar. At first I thought I used to much acids so I made a few batches with no acids at all; the primary fermentation went smoothly and i moved the wine to...

I guess I'll start working on a new smaller batch tomorrow then...(and hopefully blending them will do the job).

Thanks. I measured the pH today and it is 3.7 (which should be good) so I really can't understand what could cause this problem. (I never mentioned it, but it is a fig wine and I used almost half of the quantity of acid blend comparing to a (good) plum wine I made. The equipment was...