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Got it! thanks

I am making a small batch of blackberry wine and a small batch of Welch's Concord grape wine. My instructions call for potassium SORBATE to kill further fermentation. My supplier does not list potassium sorbate. What is a good yeast killer so I can back sweeten and bottle?

Started this recipe on Jan 6th ,19. I didn't add all of the sugar I held off at 5 pounds, I believe. Still got a SG of 1.086 to start. I used the Premier yeast I racked it into a clean 3 gal. carboy and added 3 campden tablets. Fermentation has shut down and now I'm just waiting a couple of...

It turned out very well. Plenty of body. It developed a very light liquorish taste. It is so different from my Peach, Chardonnay and even the Concord Grape. It won't last long around my house. Very satisfied.

It's been said that a used cork is only good for making kitty toys. The #9 cork is what I use for Champagne and Mead. I have the two handed corker and can insert them with a swift stroke only. I soak them in a hot water bath with a 1/2 teaspoon of olive oil in the hot water. They slide right in.

C Mason has the process in hand . Understand that he knows his stuff.

Have you stirred the wine.? I would add just a small amount of sugar to the wine (1 teaspoon) and watch for any action in the air lock. If it starts to bubble there, you probably need to stir the SO2 out of it. If you get no reaction, I would consider it done and bottle or bulk age.

I'm still learning, but I have learned that sanitary and clean are two different things. I make certain that all my equipment is freshly cleaned. I don't use a sanitizer agent. Keep your hands and your equipment clean and you will probably do okay. Truth is it is a very unsanitary world. Like my...

Uh, recipes?

You can make a nice table wine from just the juice.. I have posted a recipe that has always worked for me. One of my favorite wines.

great idea!

I racked and added campden tablets to this for the second time. It has cleared out beautifully. I tasted a small sip and it is still pretty young. I may go ahead and add some peach to it for more of a peachy flavor. The Sg is now .990 , which gives me an ABV of 9.71%. I don't want anything...

I have only a small batch (3 gal) of peach from summer fruit near here and a Gallon of My Welch's concord grape juice wine. Waiting for both of these to clear and finish out. Glad yours turned out nice . Sounds like a nice recipe.

Glad you had a great run. I still have a few bottles, maybe two or three. The peach is a nice addition. Some workmen came to replace a leaning rotten power pole on my property ( afraid it would fall on the horse stalls). I gave them about 6 bottles. They looked more like beer drinkers though.

May I suggest you read "The Joy of Winemaking " by Terry Gary. It is an old book with a ton of good solid information. It is an easy read, understandable and a good reference. Also my first wine was "Welch's Concord Grape" made from just the juice , yeast and time. Made a very drinkable red...

Wash, halve, destem and remove seeds, then place them in a blender and thoroughly chop. pour the mush into a clean dish towel and squeeze as much juice as you can into the sterilized fermenter. You can add some of the pulp after you get the desired amount of juice. Then you can follow any...

This is the only recipe that I have and it isn't finished. Cyser May 12th, 2018- This is a one-gallon batch of apple mead. I started with one gallon of fresh, not from concentrate, apple juice, two pounds of clover honey and two small packets of Chaucer’s brewing spices (cinnamon, orange peel...

Wash those very thoroughly and cull the bad spots. I remove the stems and seeds. The seeds have a small amount of arsenic in them. Had a dog that loved the apple cores that my kids gave her. Later, at the vet they told me "no no no!" Dog survived , but lesson learned.

I always place the fruit in the bag halved and pitted skin on. After a week or so it has all turned to mush in the bag. I use a nylon bag that is very tight weave. Still a lot of lees.

All that sugar in there makes alcohol. The peach is just a flavoring, come right down to it. You can make white rum with just sugar. You brew it to as high an alcohol content as you can get, then distill it out to about 40%. And you have rum. I don't want all peachy wine. I've done that...