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If the peaches you canned them Nd didnt add preservatives like K sorbate, should. be perfect. but if cans of store bought peaches doubt they would ferrment well. I pit my peaches and freeze them tastes perfect. make sure you have some basic equipment before starting wine making, sanitizer...

I made 1kg of back tea, steap it for 20 minutes in 20+ liters of hot water.. will need some lemon juice or acid blend. add sugar to the right SG about 6kg should get to 12 to 14 percent. add raisins could also be nice or honey instead of sugar. yeast I used a mead yeast labeled PM, can...

I do agree that the quality of the fruit will affect greatly. but i don't agree that only the best fruit can make a great wine, you can have a bad season and still make a high quality wine. there's always blending, adding flavors, and lots of tricks to build the layers to even a discerning...

2 years for secondary fermentation? I. think you mean aging, I've never seen fermentation last that long. 6 months and racking is ok. but really 1 year don't need to rack unless it's really needed. but every few months dosing kmeta helps a little. check your bugs more regularly, did you...

Definitely sucks, I also am a chef and make perfumes, it was almost a month without full use of my olfactory senses. I had to retrain my nose. just take your time get well soon. you'll be ok in the long run

Please use quality filtered or spring water. make your wine with best ingredients

Both look beautiful, besides amount of fruit per gallon. any other differences, techniques, finings, or. aging. I personally use around 1 pound per liter found it perfect. are your berries very tart, the raspberries I. grew up with were much more tart and stronger flavor than the ones I...

Not sure why you'd add apple to raspberry, it's a perfect flavor on its own. raspberry cranberry maybe to give some tannins. why would you degass if it's still fermenting? also don't taste it until after racking. you'll just mislead your expectations. probably will be fine. add some...

why use Bourbon barrel. I'd use my wine barrel for Bourbon but would think that the Bourbon would not add to delicate wine

as long as your tanks are truly stainless 304, is fine, they were clean, no oils or welding Marks, it wouldn't be the tanks fault.

skins would have added depth but you have enough tannin. describe the mouth feel. strong ethanol but without other flavor wont be great. 1 if need body could add. some black tea, tobacco leaf, roasted walnut shells. smoked pecan shell. (only briefly) add 1 vanilla bean, add some citrus...

Looks like gross lees, pectin enzymes won't dissolve that. rack off, top up. and age it. 3 to 6. then taste. 6 months is perfectly fine to age cranberry wine. 1 year would be ok but not necessary. adjust sweetness, flavors, tannins ph etc after 6 months it may be perfect. bottle it once...

I. use 1+- pound per liter. so about 15 to 20 pounds per 5 gallons. but I. usually start with 6+ gallons after filtering and solids drop, will have around 5 gallons. basically taste the juice if strong fruit flavor then you'll be ok. if it's a weak light juice won't be a good. wine.

only 1 month just let it sit rack it 2 or 3 times. over the next 4 to 6 months. don't add anything yet

I accidentally left 50 liters of wine outside, it snowed and 2 days later after a few days of below freezing, wine was a little icy. I strained out the ice and the wine I. had was a little stronger ABV. tastes perfect, really would like to do this more controlled though for my wines that...

don't add anything to adjust Ph, unless you have accurate Ph meter. every batch of fruit different b sources etc will have different acidity. you might need to balance it, but after adding water could be ok.

I really don't understand why ask. chat gpt simple things that can. be easily found with normal research skills. if the AI can solve problems or evaluate then I'd be impressed. keeping charts of all wine additives and amounts is useful

after fruit and sugar add enough water to bring up to be 5 gallons. I can't tell you exactly how much as it depends on volume of fruit. pectin enzymes I usually use double what they recommend on the package. because the fruit doesn't break down as easy as some other fruit. about 1/2...

ditto, add omega, and reseal them. I've only had them pop off overnight, but should be ok. in my experience light colored wines are more sensitive, wait a month and taste, if it's ruined can distil. into brandy😀 but 99% certain will taste fine

where I live commercial wine under 10% have expiration date. I always aim for minimum 12, I like 14 % ideally for fruit wines