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I never have been able to post my Word documents but for those interested my recipe, at the start was: 1 qt. water with 2 1/8th pound sugar, heated till dissolved.-add 24 ounces berry puree-add 1 gallon, 1 quart, 3/4 cup concord juice-all in primary with: 2 3/4 tsp acid blend, 1 3/4 yeast...

learning from mistakes Thanks Johnt for the thoughtful response. Yes, not reproducing an error is the key. Better step by step records of what I am dong is what I need. I have started on that: each jug is labeled with a number, that number is the head of a page; with dates,qualities and...

I see your point JohnT, I've had that situation trying to fix a lousy stew/soup. All ends up in the compost. Fran

Interesting Norcal, I have never tasted Port, will pick up a fifth and see how it does. Fran

Johny99, almost sounds like back sweetening after stabilization. Amberg, your comment about "hard to recreate" hits home with me. I've had 2 batches that where very nice, a few that were not so. I'm hoping better records and labeling will give some techniques that can be recreated. I've recently...

Thanks Gents, will proceed carefully, Fran

I've been making wine for < 1 year but this question has arisen. If one has a low alcohol flat wine could it be mixed with a high alcohol very tart wine, in order to improve both? Fran After posting this I did a search and have much to study, thanks all.

concord/blackberry wine Thanks 3274mike, I'll be soon racking to glass. Was considering adding about 1 tbl/gallon oak chips at the racking. Appreciate that banana info, I had 4 black bananas my wife had said go ahead and use, and I didn't use then, darn. Fran Just racked to glass, PH 3.5, SG...

As I stated above I was working on downloading a pic and a recipe from my documents. Ever since I changed from Chrome to Firefox I seem to be a stranger here. As I try to download I am not allowed to, any ideas? My Win 10 Wordpad does not seem to have a format (valid file ext.)recognized here. I...

Hi folks, I had 24 ounces of blackberry puree and gallons of Welch's concord juice to use up, so tried this blend about 50/50 juice and puree/water. I've attached the recipe I calculated from blending recipes for both components. The must before pitching was SG 1.104, PH 3, PA 14.8 @ Temp 69.5...

Hi Wildhair, the gent in the YT I posted (CrypticCRICKET) is an interesting fellow, he also makes firearms in his garage , very interesting. Jswordy, thanks for the thoughtful response. I understand more about freezing. It has dawned on me that fall and winter vinting may take advantage of...

Thank you gents, I'm to old to look for absolutes in these type of questions, there is always a possibility for life to spring up.(Jurassic Park?) My interest in less additives sprang from my work in alternate medicine, where one hears," beer and wine are fine foods, but make them yourself". The...

Thanks wildhair salcoco. First, I was not referring to cold stabilization. The wine was racked to a plastic jug and buried in a 0-F deep freeze for 2 days then thawed. One issue besides the points made is this particular wine had a PA of 10. Doing my wine work during this past winter gave me...

As a new wine maker I thought of stabilizing as using Pot. sorbate and campden after all fermentation was over and before sweetening. I ran across a wine maker who said 24 hours in the deep freeze is an alternative to using these 2 additions. On my next batch of Welch's concord juice I tried...

Hi Tnuscan. In this above post you mentioned, "oak, used in the correct amount". Well in my first use of oak chips (french med.) I used about 2xs what I should have, and the wine, at 4 weeks, is smoky, oaky and turns the stomach a little. Anything I can do? I've got 2 gallons of it. Fran

I was recently talking with a local wine maker who said she used all her dregs and bottom of the barrel stuff to make a balsamic like vinegar, anyone here find a use for racking debris? Fran

HI Pam, I ended up here seeking info on rhubarb wine. One of my first tries at wine making was a rhubarb mead, and it was a disaster. I have 4 huge plants with enormous output so I'm going to have to find a good recipe. We have a bunch now, from last season , in the freezer. My failed recipe was...

Bkisel, are you sure you have no refund coming. I ,for the first time, do not have to file but will to get the taxes paid returned. Also you can web search "who has to file" and get a simple check list. Fran

Hi all, finally tested rawale3 and had an improvement over rawale2. It was not sour as before but was very citrus y but not lemony, all the testers liked it and guessed it was 8% alcohol. A small amount of sweetness, light carbonation with a pale color, smell was neutral. Anyone interested: 1/2...

Thanks Joeswine, for the advice. In my enthusiasm as a new wine maker I bought a sizable amount of juices this fall, at rock bottom prices. Once these are gone I will transfer to wine kits.