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I have gained (some) patience and letting my wine sit for months in a carboy... but this being the first time I have not "hurried" it along, I forgot to check on the level in the airlock, and of course, it eventually evaporated so that I did not have oxygen exclusion... probably was low level...

I am making a batch of DD DB Blackberry... was racking from one carboy to another... after 1st racking, I added kmeta and sorbate, then I remembered that to get rid of CO2 (to help it clarify), I should do several rackings (using AIO vacuum pump). Was wondering if the kmeta and sorbate that I...

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@Johnd, @cmason1957, @salcoco ... just to close the loop, I removed some of the must, added back water, and while waiting for the EC1118 to come in, it started fermenting all on it's own... it looks like the guidance about too much acid were on target as it took off when the pH was raised by...

@Johnd, good idea! That should solve it for future batches.... (I'm slapping my forehead ... why didn't I think of that!). That would be a good idea for the skeeter pee thread... I've read it a number of times and have never seen that suggestion. Will try it next time around for sure.

And in trying to figure out why there is an issue on this batch and not the last... the only difference I can note is that on the previous batch I used fresh squeezed juice but it was Frozen first then thawed... on this batch I used fresh juice straight off the tree. Other than that I am making...

Thanks for the responses @cmason1957 @salcoco @bshef ... I have ordered some EC1118 it should be here in 2 days. I will pull some must out and add water... will do10% or about a half gallon as a starting point. Then I will try to make a big starter... 3 or 4 - 1.5 litre bottles of starter...

@cmason1957, @salcoco, thanks for the prompt feedback. I wanted to get EC1118 at the LHBS but they were out and told me that the Premier Blanc was the same strain (I'm not sure about their guidance)... Premier Blanc is what I used on the second pitching. I checked pH with some test strips...

I am in the process of making my second batch of skeeter pee. Used lemon juice from fresh squeezed lemons. I have pitched yeast twice, both time with a starter but nothing is happening. Here is my "wine log" activity, trying to capture all details: Any feedback would be greatly...

I like the triangles, lots of storage, minimal cuts. @FunkedOut what are the dimensions on your triangles? and what angle do you cut the ends? I assume 60º. How long are the diagonals? It's a nice footprint for the number of bottles... I was thinking about doing half of what you have...

@cmason1957 and @Rice_Guy - thanks guys for the input. I plan on making wine for a while and will need the right tools to get it right. Do you have a suggestion on pH meter? I looked on line and saw a number of inexpensive ones but it appears a number of them had reliability issues (quit...

Thanks for the feedback, @cmason1957 and @Rice_Guy. I will eliminate the oak (I just had it and thought all wines benefitted from it... good to know otherwise) and the raisins. I do plan to use the white grape juice. I will use EC-1118 as it says it is a champagne type yeast. I have only 5...

I am preparing to make a grapefruit wine ( tree had a good year and tons of Ruby Red grapefruits). I have looked at a number of recipes (this forum, Jack Keller, etc.) and put this together... 5 Gallon Recipe: 36 Grapefruits - peeled and segmented, no pith, 2 - 96 oz white grape juice - no...

10-4. Checked it out... Seems like there are 4 recipes he has listed... from dry (2 recipes) to semi to sweet. Do you remember which one? or did the CRS get you? (as it does me!!) Thanks. I will go with one of those... patience may be the hardest "ingredient" to get!

I am going to have a bumper crop of Ruby Red Grapefruits (hopefully not counting my "chickens" too early still hurricanes out there!)... would like to make a wine with it... I did some searching and there are a number of receipes (with varying results) but I was thinking of doing either a...

Thanks, guys. Did the taste test... and for me (and the missus) the 50-50 was best. This was with a Danger Daves Blackberry (semi-sweetened) and a Malbec. The blend was better than either of the individual wines. Will be bottling this soon. Again, thanks for the help and guidance. This...

Thanks. That's just what I will do!

Can you recommend a blend starting point? Fruit to Grape...50/50, 75/25 or 25/75? Planning to blend blackberry with cab or malbec. What is your favorite? Thanks.