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Well, I'm onto my from scratch Blueberry wine. Haven't pitched the yeast yet but the plan is to use the EC118 yeast. I am using 3 lbs of frozen Wyman Wild Grapes. So far, I warmed up 1.2 gallons of water, dissolved 1.5 lbs of cane sugar and added 1 tspn of lemon juice, .5 teaspoon of pectic...

Thanks QuiQuog! I left my math in the classroom many years ago! Dan

Hi All, I have a few questions concerning small batch additives. My four 1 gallon batches are humming along and I’ve started into the bulk aging process. Since these are Winexpert kits and juice from Coloma, my plan is to bulk age for 6 weeks, then bottle. To be safe, I added one Campden tab...

Thanks all, I am low batching it right now to learn the nuances. As I noted earlier I brewed wine on premises for 20 year and overall the wine was good, but I am dedicated to improve on it.

Good Afternoon, just a quick update. Just joined the Club a couple weeks ago so figured it was time to dive in. Will spare all the details but right now I have a Merlot, Cab Sauv and Pinot Noir cooking in boiler room, which sits at a steady 72 - 75 degrees. First two kits are Wine Expert and the...

Oh, and to add some Pinot to the glass carboy to top it off for aging. I suspect the top off doesn't happen until the wine is clarified and stable, or should the top off happen right away?

Thanks for that info Winemaker81, very informative. I already made my first rookie error, fermenting a 2 gallon batch of Cab Sauv in a 2 gallon plastic pail. There's only about 10% head space in there. I've been popping the lid every few days to let air in and the ferment is going pretty well...

Thanks for all the feedback. I don't want to break any rules regarding naming brand names so here's just the spec. Apparently made to be diluted. " Our Pinot Noir 68 brix grape concentrate is not an extract, but pure juice concentrate, made from 100% pure Pinot Noir grape juice. The color of...

Hi All, If this inquiry has been answered in the past, please direct me to the thread. I'm new to the site. I bought a quart of bottled pinot noir and plan to start a ferment as soon as one of my fermenters frees up. It is small batch, 1 gallon, the juice is 1 quart plus water. Other than...

Good Morning, I just signed up for this site yesterday as I begin my journey into home winemaking. I have actually been making wine at a brew on premises store for over 20 years but that experience was limited to preparing the initial ferment and doing the bottling. I never dealt with the...