winechef

2 months after fermentation is a little early, 4 to 6 months should be perfect, raspberry needs a little bit of powdered tannins...

Most fruit wines lack fruity flavor if dry, need to back sweeten. as stated i often make a syrup with original fruit about 1 liter...

Racking wouldn't hurt, you're basically doing a closed fermentation, takes longer and you might need to stir to give some oxygen...

old thread

If the ph is high during fermentation sometimes off gasses give misleading. if you checked before fermentation and was normal range...

Take 5 liter bottles of water and freeze them out one bottle every 8 hours should be enough to keep lower temps. there's always a way...

Rose I don't think I'd use Malolactic fermentation. I'd use a yeast that enhances fruity notes lavin 117 I think I'd have to check. I...

wouldn't be a problem. but I would sanitize my hands and arm if you do this often.

3. 1 isn't really that low, if under 2. 9 that might cause inactivity. is your yeast old or exposed to air or heat prior to making s...

Did you not add kmeta? did you not punch down the cap a few times a day.? was your equipment sanitized? I'll let others comment on...

There are people that dry peach, nectarine, apricot and plum seeds and eat the insides, I personally wouldn't. as for leaving them...

For processing. the fruit. I have frozen plums and peaches whole. after thawing removing pits is easier. I've also run them through a...

Harvest fruits when fully ripe, hopefully no pesticide or herbicides were used. freeze fruits and keep collecting when you have at...

If you are adding sugar to. get the higher ABV, try step feeding, start with 12% and every few days if fermentation is strong add more...

if the brix is low I add sugar, and if ph is high I. add acid. I just taste flavor. if you think they have a nice bold character and...