Hey @Juniper Hill a friend of mine lives in wolfville and might need some grape or apple advice in the future. I'm guessing you live in that general area and thought I'd reach out. I'm going to visit him next monday and tuesday and am going to check out his property. I'll see if he is serious about the fruit but thought I'd reach out to you to get the advice wheels primed. Thanks in advance.
hello not sure how to post to this sight or if it is ok to sell equipment but I have a wooden basket bladder press that I can not fine a bladder for Someone who is handier than myself may be able to modify the press I'm in connecticut would send pic if I could figure out how to on this sight it is in greet condition 50L basket
Good afternoon, I am new to this forum as well as to winemaking. I have my very first batch of blueberry wine currently setting in my secondary fermenter. I know that I will pick up some tips and learning tools from this forum. Thank you for the add.
Blueberry wine starting gravity of 1.130 . 48hours slow movement in air lock can I open and add water to my must to lower gravity and repitch yeast very slow I am at 75 degrees and I've added a heating blanket to warm a little to get movement in air lock
Hello everyone! I need serious advice and help, I cut 3 pineapples to small size pieces I added 35grams ofwheat flour, egg white, 20grams of yeast ,1kg of sugar...I used bottled purified water and filled and I then covered it air tight...only after one day it's tasting not so sour but not sweet at all and the smell isn't like that of pineapple...I wonder if I dump it away or it's fine?
Made wine from Aronia & Autumn berries, pressed & drained bags of these thawed berries what a mess that was! I had enough juice to make a five-gallon batch of wine, started the wine on July 20, 2020 (SG 1.085) today the SG is .998, the wine was racked four times up to today and will be filtered just prior to bottling. This wine has beautiful ruby colour to it & is very velvety on the tongue.
Hello All, I'm new to wine making, been at it 2 years and the first year was a fail. Last year I think needs a bit of help. My wine is nice and red and tastes nice BUT it has a very strong tingling/sparkling feeling to it. We bottled the wine after 6 months. One bottle exploded but the others didnt.. just that sparking sensation... how do I get rid of it please?