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@bryan, I’m going away for July so I’ll check when I get home. Thanks, Bakervinyard

About a week and a half ago I posted that my Strawberry was slow to clear. come to find out I didn’t have the bentonite. I saved all the packages that came with the kit and there isn’t one for the bentonite. Is there anything I can add to help clear the wine. here are a couple of pictures of...

I started my Strawberry Wine about 3 weeks ago. Starting SG was 1.098- ending SG was .998. I degassed, added clarifier and sorbate Monday June 6th. Also back sweetened to 1.110. i’ve been checking daily to see if was clearing. Seems very slow on clearing. I did use the carbon. Today I added...

Old fashioned using craft bourbon!

Seldom do I cook dinner. The Mrs. went out to her book club. This is what I made. Grilled scallops, shrimp, brown rice with sliced almonds and peas. Green beans w/ evoo and seasoned bread crumbs. Not bad if I do say.

@ Bryan, I’ll give it a taste and decide what I’m going to do. Thanks

question not related to this discussion. How long can I keep my strawberry juice in my refrigerator? I’ve had it for about 3 week. Life got in my way. Haven’t had time to get it going. Thanks, Bakervinyard

@bryan, thanks for the quick reply. Now I’ll be able to sleep tonight. Bakervinyard

I had a Strawberry kit in the refrigerator for about 2 weeks. I won’t get to start it at least until this weekend. Is that ok ? Also I’m traveling the weekend after Mother’s Day. Will I be ok to rack and stabilize after the 2 week fermentation? Thanks, Bakervinyard

I was a Asst. Store Manager @ B.J’s warehouse many years ago and we had a woman return a well used B.B.Q. grill. We took it back, no questions. Bakervinyard

@Bmd2k1 , I bought it from Label Peelers, however any storethat sells wine kits probably has it.

@winemaker81 , that’s good to know. Getting ready to start my Cranberry Wine and will add it to the kit. Thanks, Bakervinyard

@ Ohio Bob, it’s only 1 lt. I add it to my wine kit to give the wine more body. Don’t know if it’s worth to ferment separate. Only cost 25.00 , just as Sonny’s to toss it. Thanks, Bakervinyard

I bought this white grape juice in the fall to add to my cranberry wine. i haven’t used this before. Is this the right color or did it go bad. Can I still use this ?

Forte Merlot update. I checked the temperature of the must and the bottle of yeast at 5:30 this morning. They were close in temperature so I added the yeast to the must. Checked must at 3:00 P.M. and it has started to foam. Thanks for the help. Bakervinyard

I’ll double check both temperatures and I’ll place the starter next to the must. My wine room is heated but the misses turns it down because it’s the “ basement”. If both are close in temperature in the morning I’ll add the starter to the must. Thanks for the quick responses. Bakervinyard

Started my first Forte Merlot yesterday. Put a brew belt on the fermenter, this morning just @70degrees. My yeast starter hasn’t started as of the morning, it’s been about 12 hours. If I don’t see any activity can I just add it to the must tonight? The basement is cool around 55-60 degrees.

@ NorCal, is your daughter a professional baker ? I’m a retired baker and those look fantastic.

FWIW, I just finished a Blackberry Port Style Wine. I added 20ml. Of liquid oak to 3 gallons of the wine. I think it was just what was needed to put the port style wine over the top. I bottled it tonight and will let it age until the holidays...

Thanks, that’s what I was thinking.