Search results

ok well I'll keep stirring and hope for the best. Thanks.

so the question is, if I get this down to a good sulfite level, will the fermentation start or will I have to pitch again?

I am making a batch of white zinfandel from concentrate. I used the homewinery.com concentrate which I forgot was already sulfited. I added water to just over 5 gallons and added 1/4 teaspoon of kmeta. I waited 24 hours to pitch the yeast. I did not create a yeast starter. Well I don't have any...

I was looking at walkers and thinking or ordering a pail but I would I don't know what shipping would be since they are in new york and I'm in phoenix. Anyone know approximately what weight the pails are then maybe I can check it on UPS. Or I suppose I could just call them tomorrow

Cool thanks, I appreciate all the help.

Runningwolf, your process seems different from how I've been doing. I normally have the primary going for about 10 days to 2 weeks. then rack to my carboy, normally I will rack one more time and then let sit for up to 6 months or so. Then I syphon to a bottling bucket and then stabilize and then...

does the extra headspace make a difference in these smaller containers? Or because you are just using the wine to top off, it doesn't make much of a difference?

I did that before for my primaries but I didn't do it for my secondaries because I didn't realize how important the headspace was when making wine. Now that I know, I'll probably do it again.

Ok thanks you've been very helpful. I might try a small batch and see how it goes. Since i have a costco membership, fresh fruit is not too hard to come by.

well the primary is plenty large to accommodate a larger batch than 6 gallons and I do have several one gallon jugs. Your just saying save the extra in a jug and then top off with it later? what if the jug is not full wouldn't there be just as much risk leaving extra headspace in that jug as...

I see, what about using a blender, friend of mine suggested that but he doesn't make wine. Is that a mistake?

I'm actually have a 6 gallon carboy and I have a better bottle as well

ok so smash them and then put them into a mesh straining bag, remove this bag when transferring to secondary I'm guessing? I was thinking that the yeast/pectic enzyme would break down the strawberries into juice. but if your saying I need a mesh straining bag, then I'm guessing that is not the case.

so if I put in exactly 6 gallons, would that be right at the line or below? I guess what I was wondering is should I make batches slightly larger than six gallons so there is no topping up. I'm not using a kit and would prefer not to dilute the wine with water or mix in some other wine that...

Hello everyone, I was wondering that for 5 gallon and 6 gallon carboys, how much extra do they hold? I mean if you were to completely fill them up to the brim. If I make a 6 gallon batch of wine and then rack a couple times, I'm already under 6 gallons...so is the remaining space too much...

I've done that and actually the concord grape I made has turned out pretty nicely. If I want to get into fresh fruit later on, what would you recommend. I saw some postings about steamer juicers? Don't know about those. Are you using fresh fruits and if so, how do you extract the juice.

Ok thanks, I appreciate the help. And about using concentrate, its just easy. I don't have a crusher or a juicer and honestly I'm not really sure if I can just take some cherries and throw them in a blender. What do you suggest for making real fruit wines for those of us without the ability to...

Question about homewinery as well I read some of your posts Julie and I was hoping you could help me. I see that you've made quite a few wines from home winery and I have used them once to make a Riesling but it didn't turn out so well. I think it got contaminated somewhere along the way...