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Welcome from Ada. Oklahoma, USA.

looks like you did very well. I made some that was too sweet. like Kool-Aid How does it taste? As far as degasing goes it is all a big funny mystery to me. It should be dry though. What was the starting SG?

My horses and Labs

I thought so. My dad had **** hounds back in the fifties. He had a black and tan that he paid $250 for her. I got my butt beat for petting her. That was the fifties.

PH is 3.53, but I need to recalibrate in the morning. Been about a week since last calibration. The wine doesn't have a harsh or acidic taste.

Some rules for bottling: 1. Never ever bottle cloudy wine. Never. 2. Bottle only after the wine has achieved dry. Any fermentation must be completely finished before bottling. I keep a airlock on and that way you can tell if it is still fermenting. I have a white Cranberry that is still...

Go to Wal Mart and pick up a 5-gallon bottle of water. drink the water, save the jug. Instant carboy!

I might add, be careful how much sugar you add, as, once it is in , it can't be taken out. When you are ready to back sweeten, make a syrup of your sugar and measure each addition to a given quantity of wine (quart?). Add the syrup in small doses to that quart, keeping track of how much you have...

It is raining here, wife is off in Branson, Mo and I think it is time to look at this 3 gallon of White cranberry that has given me so much trouble. The SG is at .994 and it has lost that fizzy taste, but it tastes different from my other wines. It is not a bad taste, just strange. Lacking in...

I suggest that you make this kit as a five gallon kit and keep in mind that you still have a flavor pack to add later. I have not made this before , but Seems too weak for a full six gallons.

Thx Sour grapes. I used 2 lbs. and it only rose .014. just don't want to stray too far from the instructions. I still have a flavor pac to add later.

Today I'm starting this kit wine. The original SG was 1.040, so, I added 4 cups of Dextrose (corn sugar) and it has only risen to 1.056 Sg . I want at least 9% abv. Is there a problem with using Dextrose?

I have been putting spring water in my s neck airlock. I have three different styles of airlocks I hear that some put vodka in the airlock, but I only have Teachers Highland Cream. Is it okay? It's for medicinal use (I drink it when I need to sleep well.)

I am unfamiliar with that berry wine.

YUck !!!

The tannin taste is like you take a sip of strong pekoe tea and it has that dry slightly bitter taste. The directions on the bottle tell me, "Add as needed to increase astringency( pucker to your lips like persimmons) or zest and aid in clearing." You can order it on line at any winemaking...

I've been researching the problem of "Fizzy" wine. Often it is blamed on a stalled fermentation or SO2 in the wine.I believe that I have found a third possibility. Bacterial contamination. The articles that I have read discuss the difference between bubbles and fizz. Bubbles from...

Right now I have a 6-gallon Merlot, three gallons of Gewurztraminer and 3-gallons of white cranberry-apricot all ageing in the cellar. I have a chardonnay kit waiting for me to start it. Just as soon as I have time and the proper primary free.

I racked this 3-gallons into a clean carboy this morning. Last time I racked this wine was January 23rd. Do I need to add campden tablets again? The carboy had some lees in the bottom and the wine was cloudy about 1" up from the bottom. Rest of the wine was clear. The yeast is still slightly...