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I racked all the Muscadine I made eariler today. It is 3 months old & clear. It's tastes better than Old South's now. I took to Winemaker 81's white pages and poured all the wine & fine lees left in the carboys into a sanitized canning jar and placed in the fridge. Well what do you know, the...

I put up 80 pounds of peaches this year. Some was sliced with sugar for smoothies for my wife but some were vacuum packed in larger quantities for wine but I totally agree with you about the cobblers. I make quick bread with them too. So the peach wine better get tuned up soon here also. Last...

Yes, here it is. https://wine.bkfazekas.com/whitepapers/

Good to know, thanks. You didn't give a accurate length of time & any other ambient external environmental factors that influence the process so we can learn from it. If you can expand on that it would be great to get a understanding of where to draw the line.

You sound much more like my approach. I can taste the difference in the same wine that has aged a few months apart between bottle openings. Seems there is a "Break Over" point either the wine needs "more time" or the "get me a glass I drinking some now moment" that is pretty easy to detect for...

This what's on hand. All the bottled wines are 2 years or older. I color code the wines with the seals using a gold leaf adhesive tab for the type & date. The Carboys are full of Muscadine except for one that is the Dark Sweet Cherry.

Thank you for the advice. I'm out of #8 corks. The vendor had #9's on sale, a better grade like the ones that sealed so well so I picked up 500 last spring while the sale was going on. I did make much more than I could drink last time and plan 200+ bottles this time. There is 150+ bottles in the...

I have drank my homemade hooch all summer this year, no tequila. In the fall I will switch off the Rita & Citrus blend wines to the Tripletail & Blueberry. I'm hoping the smokin' hot step fed spiced mead I made will be drinkable this winter but I think it will need more time to mellow.

Your white page subject on oxygen prompted the question. Seems the bottles corked with #8 corks smooth quicker than the bottles corked with #9 corks. Also the #8's will have a wet line up the sides of the cork a 1/4 to 1/2 inch where the #9's will not have any wet on the sides when pulled. The...

I have a question concerning oxygen exposure. I TIG Weld custom aluminum T-Tops so I have Argon everywhere. I have had the practice of filling my carboys with argon before racking, my 6 gallon glass big mouth bubbler (where I filter my wine for bottling), any carboy actively fermenting but will...

I'm in them now, a Wine Maker's Bible you've written. The Fixing Fruit Wine page is just what I was telling my wife this morning. Till 2 years ago I just made a recipe. Then retiring I got too smart for my own britches and screwed that very successful way of making drinking wine mostly for...

Y'all are my Heroes. Thank you for the detailed responses. Not much tannin in the wines at all because I do not like the taste. All heavy on fruit, my place is covered in fruit trees, fig trees, & now 400' for muscadines. My first wines were way better just racking till clear and bottling. No...

I bulk aged 1 year 14 carboys of Country wine before bottling. Now the wine has been bottled for 1 year. I can't tell that the bulk aging mellowed most of the wines at all. The Peach seems to be still as "Green" as if I never bulk aged it at all. It is still sharp on the tongue. Only the...

I'm just following up to say this wine has become my all summer drink. I only drink it over ice as it is high in alcohol. Another perk is taking in a ice cube with a good sip of wine, letting the ice melt in your mouth it's almost like a flavored snowball. The flavor lingers like a syrup does...

winemaker81 has me pegged. I hate to waste my fruit, sugar, yeast, time. etc. Mainly the consumables. We were very poor growing up, I was second to last with all of us 4 years apart. You here people say, "you better get what you want to eat on the first pass" well being the runt (still 6'3" @...

As I wash up equipment after use it gets a Star-San final bath. If a container, it is turned upside down to dry then sealed with plastic wrap. When I need a carboy or big mouth fermenter I just remove the plastic wrap and use the equipment. Never had a problem and I like having my equipment...

I did a food grade mineral oil first. I have the purified bees wax pellets to make the next wood sealer. Cutting boards are sealed with the same treatment. The reason I'm doing it is so the bag slides down easier without raising the wood grain each time. Using a heat gun the wood will suck up...

I'm thinking of waxing the stakes on my fruit press so the press bag slides easier, prevent the wood grain from lifting each time I use it, and to reduce the water absorption of the Oak. Anyone else wax their press wood?

I'm HVAC Certified and bought a couple of 1 ton Daikin Mini-Splits. One is for a Wine room at some point. So there is 2 ice machines here so I could build a cool-can type unit, put a circulating pump on a thermostat, bend a coil to fit around the Primary, etc. I have not been thinking like that...

Being right off the Gulf of Mexico we only have 65 degree temps in the house mid winter. Almost have to run the A/C then to get that cool. I'm doing all my other fermentations now till winter, house is 72 degrees at best. Thank you for the help I will look up your suggestions as well as the...