Search results

Excellent video about glass carboys. Good video production. All of my glass is bought used. Most are the old water dispenser glass carboys. Yep, They are heavy. I also bought a few used Italian-made carboys and an older Mexican vintage CRISA carboy. I inspect for flaws, chips, cracks before...

Is it possible that nutrients were already added to the wine kit juice at the factory? Something has changed in their recipe pre-packaging?

Congrats. Cool looking labels.

I like Jacobs Creek Shiraz/Cabernet blend from Australia. That should have been in the mix. The Lindeman's Cabernet is surprising at times, isn't bad (hit or miss) maybe he found a hit. J Lohr used to be a very good wine. Its price point is above its worthiness at least in the mid-west...

Well, good luck with your wine. You stated previously that the ABV was over 16%. The acid in your wine along with the high ABV acts as a preservative. The wine I made with pineapple wasn't ready to drink after 10 months, more like 18 months. When this recipe is made again and I will make it...

How long ago did you ferment the wine? How long ago did you bottle the wine? I've made wine using fresh pineapple chunks, apple juice, and orange juice. Just like you stated. Good at first. Then It eventually became very sour. 18 months later and two cold crashes, and it mellowed. Almost two...

Thanks for posting the wheel.

Like others have stated add another dose of Pectin Enzyme. It needs time to do the job. It sounds like time is the issue. If that's the case, then filter again before bottling. It might clear up, might not. Have you tried cold crashing? Maybe everything that you are seeing isn't pectin.

I use both PET and glass carboys. I began my wine-making journey using glass carboys that I still own today. I bought all 2nd hand. I cracked the neck of a 1-gallon glass carboy because of my own carelessness. Seems If you slightly bump two glass carboys together bad things can happen. I don't...

The Marquette I fermented was grown in Michigan south of Marlette. I've heard of Marquette fermented with D254. Maybe one day I'll try it. A vineyard in Wisconsin Parallel 44 & Door 44 Vineyard, mixed some of their Petite Pearl with 25% Marquette and won a national award. I also read where...

I picked and fermented a decent size batch of Marquette last year 2020 and a small batch of Petite Pearl. I didn't MLF the 2020 buckets, but I did mix ferment buckets with either RC212 or BM4x4. Then the 2020 Marquette was mixed together. . I was just winging it. Everyone liked the 2020...

I don't taste/smell a positive change in homemade wine until after 18 months. Maybe a little. White wines develop quicker. I try to set aside four or six bottles of red homemade wine and open one once a year. I add to my notes for that batch. Hopefully, my reserve will keep building..

I've seen all the vineyards in my area collar the new and smaller vines to protect them from the critters. Mostly French Hybrid grapevines.

Use extreme caution and do your research. I've not made wine or jam using any part of Poke Weed. I have done a little research (not scientific). Poke Sallat was sold commercially packaged like canned spinach. The producer stopped selling it because they could not get enough raw product to make...

There are some red grapes that make excellent rose-type wines. That's Pressed not crushed. I'm not sure what variety of grape you are talking about. I know of one vineyard that presses straight from the field a certain type of red grape to make a rose. They also ferment the same red grape...

I kind of understand what you are saying. Maybe with your next batch of grapes; Crush the grapes and allow, stems and everything else to fall into the Primary Fermentation Vessel. Then ferment the skins, juice, stems, for five days or less (depending on the color obtained), then press. I...

Very classy.

If you can. Give it a taste test. You'll know right away if it's going in the wrong direction. Though, I bet you are ok.

I started off making wine in 1-gallon batches. I'm glad I did. Losing a 1-gallon batch doesn't have the same ouch effect as a 5-gallon batch. Try staring multiple 1-gallon batches at the same time, variations on a theme, or completely in different directions. It allows for blending if...

I like the I like the 71B suggestion by @salcoco. I use D47 for my white wines. I think the D47 gives the end product a good body, aroma, mouthfeel, and taste. With that said the wine made with the D47 only started coming into its own after aging 9 months and kept getting better. The...