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Light haze on the surface. But vast majority building on the wall of the glass. No off aroma. Oddly enough, the water in the air lock is hazy also.

Come guys, really looking for some thoughts on the second pic

Ky... Dude relax. Sounds like you need to crack open a bottle yourself

Concern about the white stuff...

Out of all the odd wines I make, my pee gets the best rave reviews. But this on is killing me! I really like using the lees from my plum wine, so this batch I used a gallon of plums( previously frozen) instead of lees in a 7 gallon batch of fresh Meyer/Ponderosa lemon juice. But Stalled...

Good ole EC1118

It's in a bedroom/wine room, never goes below 68, probably 68-75 average this time of year. I also have a batch of orange wine on almost the same schedule that is stuck at about the same place. This is the first time I have had any problems with stuck fermentation on my SP. Just seems odd that...

Started a 7 gallon batch of pee with about 3 pounds of plums added. 1.070 starting SG. Fermented like crazy from the start. Racked in to carboy and gallon jugs with some energizer/nutrient blend at about the typical 1.050, fermenting so much it was smoking out of the airlocks! Now after about...

But it is clearing very nicely! Sent from my iPad using Wine Making

I'm making a jalapeño wine from Jack Keller's recipe! and I am trying to decide if fermentation has stalled! or just going slow. In Jack's recipe it seems like getting dry is a SLOW process in this wine. On 6/22 I started at 1.091, by 7/8 it was down to 1.027. Now a week later it's at 1.025. So...

6 gallons of SP with "touch of strawberry" (1 lb) in the bottle! VERY good. I also upped the starting SG get a 12% ABV. Went idle at 1.000, I didn't try to coax it down, sparkaloid'd it and bottled. First glass to the wife was, "hmmm, now this I can drink". Yea she's used to my other so-so grape...

As a newbie, my first batches are plumb and mustang and your advice about poor plum recipes are spot on. I have been very disappointed in my first batches, very weak on taste, way to watery. My plums have been frozen for a while, and we're very juicy with high liquids content. So the question I...

I'm about 75% through a SP that I added a pound of strawberries to. Between the fresh fruit and the 1118 the fermenting process is fast and furious from the start. I also went with more sugar, trying to kick up the ABV to about 12%. I'm finding that adding just about any fruit or previous wine...

So for those of you with more long term experience than me, I am pondering a theory on deer control. My vineyard is out in the country, and my property doesn't really have much woodlands cover, but I have a small heard of deer that hang around my 100 acres near a tank and reeds. So I'm thinking...

Here in southeast Texas we already have some significant vine growth, even clusters forming. But, here's a question I have as a newbie: some of the vines I planted (two months ago) didn't get properly watered. Being that I'm only at the farm every two weeks I didn't catch the problem right away...

Classic Texas Mustang grape fence line! Ours are well on there way here in the Houston area also. Can't eat them, pick with gloves - very acidic. Makes a nice wine! Most are never trimmed as they are wild.

I have a pretty decent crop of wild mustang's on my farm, but 80% of them require ladder picking up high in the trees. Has anyone tried doing mustang's on a trellis? I have heard they are hard to propagate? As many places as the vines grow in the country, maybe they aren't to hard to do by seed...

Sent from my iPad using Wine Making

Sent from my iPad using Wine Making

My first batch is complete. I worked with three different mixes. I used Lon's recipe (skeeterpee.com) pretty much exactly, except I used fresh picked lemons; Ponderosa's and Meyer's. I tested 1 gallon each without any starter lee's using EC1118. It worked just fine. Next I made 2 gallons of...