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Hi Bernard, thank you for your reply. I think I will start a second batch. After a week I am only down to a SG of 1080 from an starting SG of 1150 The taste of the wine is great. I would hate to lose the flavor. Hopefully adding more fruit will help and I will have to read up on the...

dralarms thanks for running though this with me. I see where you are going with this. My problem with increase volume is that my primary is almost full as it is. I have very little wiggle room in that area. Would splitting the must into two batches work better that way I could add more...

I like to bottle as early as possible and than hold off drinking for some time to allow the flavor to mellow. You are right you can clarity and get the same results. I use plastic carboys and that is why I get in in the bottle early. Plus bottling early allows me to make more wine. Hope...

Thank you both for your replies but won't the added fruit increase my sugar levels not decrease it. Once again thanks Hallie

It is a strawberry rhubarb wine 7 gallons must. This is my first time making it. Thanks Hallie

Scooter68 thanks for the rePly. I used champange yeast when I made this strawberry rhubarb wine. The flavor so far is very nice but I don't know anything about dessert wines could you tell me more. Thanks, Hallie

Hi all me again. I over sugared my wine by a couple of pounds. I totally screwed up my calculation. What are my options. My starting SG was 1150 and the yeast have only gotten that down to 1100 in four days. How screwed am I. Thanks for your replies Hallie

Redbird1 Thank you for your reply, I am still very new to wine making so sorry I wasn't clearer. I have read several threads that state you can use encapsulated yeast trapped in the plastic stoppers with screens to make your wine sparkle. I was thinking about using this method to make my...

I have a blueberry peppermint wine that I am about to bottle. I will be using encapsulated yeast and champagne bottles to get the sparkle. My problem is that I want this to be a sweet wine as well. Do anyone know how long it take for encapsulated yeast to cause carbonation and how much...

Finally found it. Here is the label and company logo that I have decided on using going forward in our business. I could use any and all feedback. Thanks Hallie

I may be new but I want to give my hand a try in this. Sending two bottles down looking for good feedback from the judges.

Let me know when your wine is ready for tasting and I be there. Good luck to you and take care

Lemon Lime fat and happy fermenting away like crazy

Have fun Have fun and enjoy all the volumes of knowledge this site has to offer. Hallie

Seattle area Hi from your brother to the south. I am in the Seattle area and I wish you the best. Good luck from another beginner. One question. If it turns out would you be willing to trade a bottle straight across for a bottle of watermelon? Have fun Hallie

Houston we have fermentation Good day all Sunday I put the yeast in the bucket and today it is going like gang busters. I was a little worried that the yeast would have trouble after reading skeeter pee . I got lucky and the yeast didn't have any trouble with this being a lemon lime...

There is a link posted in the forum page under competitions, meetups at the bottom of the main forum page. There is a complete list of rules and categories she you go to the main menu under the web page link. Thanks

Good evening, This may sound silly of me being a newby and all, but I am thinking about entering the upcoming amateur wine competition coming up in November. I have a simple watermelon wine that I am about to bottle. I don't expect an award but I would like to see how it would be judged...

Good day all Well I am off to a brave start. No real recipe just kind of winging this one. 10 pounds of limes juiced along with 17 pounds of lemons. Initial SG of 1.090 not as high as I wanted but it will do. I have a yeast starter going and will be adding that tomorrow after everything...

Thanks guys for the replys. Would you suggest the use of tannis as well as calcium carbonate to bring the acid down. Hallie