Search results

I made a lot of BB wine from Prime Ark Freedoms (they are a good one)... I usually make a 3 gallon batch. I use 24lbs of BBs and bring level in the fermenter up to the 4 gallon mark (BBs and water) to give 3 gallons (plus a little for topping off) finished wine. When I get to the 4 gallon...

I bring my BB to 1.010 plus or minus. Seems to work for me.

Thanks for the response, @Ohio Bob. I can understand not wanting to share if you are still in the trial phase and don't want to send someone in the wrong direction... or mess up a batch of blackberry! I have done lots of BB wines and was looking for something a little different, I thought this...

@Ohio Bob, I am interested in your process... so when you do your rackings, do you add cocoa powder each time? How much? Is the chocolate pretty noticable in the final product?

@winemaker81 @Rice_Guy Thanks for the input... I liked the idea to pull some must out to freeze to get it back to 3 gallons but I had already moved on to Winemakers recommendation to extend to 5 gallons, adding more blackberries/and a little water, to get to the targets I wanted 1.090 and...

I get about 1.3 cups of juice per pound of blackberries. So 1 gallon = 16 cups, or 12.3 lbs of berries. Different berries yield different amounts of juice, I read it was 1 to 1.3 cups per pound... I have big berries, very juicy.

I can think of several options to fix a mistake I just made but wanted some additional input.... Here is the background: Doing a Blackberry Wine, 3 Gallon, with 25lbs of blackberries. Calculated the juice that would give me (about 2 gallons) and added 1 gallon of water. Put berries in a...

I usually target 1.100 for OG... so it is not real "hot". I let it go about 3-4 months to clear.

I always oak my BB. Definitely can't go wrong with it... I oak in my primary for the reasons listed by @winemaker81 and then oak in the secondary as well, for the taste. I use shredded in the primary and chips in the secondary. Good luck.

@Brant .... hmmmm. What's going on? @Matteo_Lahm can you clarify, should it have it? should it not, some do, some don't?

Thanks, @Mekpdue, @wineview @Brant and @Rocky .... pressing on it is! Be nice if they changed the instructions, as the tell you to "Follow the Instructions!" but I suppose they have the books from last printing and will use those up. I would be a little nervous without "belt and suspenders"...

I recently ordered a Finer Wine Kit - Riesling... I started it today and when I went to pour the juice in the pail... there was no seal on the bag. I watched the videos and read the instructions, both of which said there would be a seal under the screw cap... but no seal. I am a little...

Ordered!

I had the Riesling in my cart at Label Peelers... then I saw a few of these comments/threads and hit the pause button... concerned about spending time on something if there are still issues. Are these FW white kits a go or no go, or hold tight for a little longer? @Rocky @Matteo_Lahm ?

Same here... but it was always difficult to decant the wine from the lees... I been using a 1/8" hose (water line; icemaker hose actually), fill it with water, put one end in the wine/lees bottle, gravity drain the water to the sink (just 3 seconds) then wine will come out, and put it in to a...

Yep, what @mainshipfred said. I am surprised no one commented on corking a screw top bottle. I understood, from other posts, that it was a risky move, therefore, have never tried it myself.

From following @Johnd, I know he has bought, crushed and made wine from grapes that were shipped in... and he is from South Louisiana (as I am). He may have some insight.

SP is really,... really hard to get started at the lower temps... as @Arne said.. 75F+... also, I've had luck by starting with only one quart of lemon juice, add the others later (several folks mentioned this, @cmason1957, @Rembee). Low pH will be an issue, if you add too much lemon juice at...

You'll be well north of 10%abv...probably closer to 12.5%... but calculate it yourself at: Alcohol By Volume ABV Calculator | Brewer's Friend And next time maybe use a little more fruit, many folks use 7lbs of fruit per gallon of wine, for the most flavor... but many have started right where...

amorgan, That the direction I have migrated moving to 3 gallon carboys vs 5 or 6 gal just due to ease of moving around... 2 3's will do a 6 kit (after ferment). Getting older and harder to lift the heavyweights and don't want to drop one like that! Working out fine so far. Packing Options...