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I fill my airlocks with a sanatizer solution.

You have to dig a little but there is a price sheet on the website. https://wineandbeermaking.com/wp-content/uploads/GrapeAndJuiceOrderForm2018.pdf

My cider process is fairly simple. Buy 6 gallons and throw one in the freezer. Ferment the other 5 dry without adding any additional sugar. You can play around spices if you want. Sorbate it to kill the yeast and when you think you're in the clear add the gallon from the freezer to back...

I've used a garbage disposal to process apples. I bought a small stainless steel bar sink and mounted it to the disposal and ran a hose out to a waiting bucket. Worked great. No clogging, easy to clean up and blew through the apples in no time. Used it on pears as well. it's a very quick...

Inkbird

Did you crack it open and check it out?

KC- When I make hard cider I buy 6 gallons and put one in the freezer. (Unpasteurized and untreated cider will not hold up for months in the fridge) Then I ferment the other 5 gallons, clear and add K-Meta and Sorbate to stabilize then back sweeten with the gallon from the freezer. Gives a...

Thank you all for great advice. I re-bulked my blackberry wine and it cleared. It turned out much better than I expected. I didn't make any additions except for some kmeta to protect it. I'm pretty happy with the result for a rookie. I was sweating it because my friend let me raid his...

Thanks Stressbaby, that sounds like a good experiment to try. I appreciate the advice.

Update, the wine is back in the carboy and clearing up well. Another question, when I originally back sweetened them I used honey. This made sense to me at the time because the young wine had a harsh acidic taste. Two years later that taste is gone and it's very mellow. Problem is it is all...

VPM, I saw in an old thread that you have a group that buys buckets together. Is that still going on? I wouldn't mind getting in on something like that. A trip up to the city is no big deal for me. Looking and asking around I haven't had any luck finding a similar group in Central Illinois...

Dawg, I make homemade root beer using sasparila, sassafras, wintergreen leaves and vanilla beans. Make a tea and sweeten it with honey. Not sure why you couldn't use this to back sweeten an already fermented base. Never tried it before. I always keg carbonate my root beer so no yeast added...

Welcome Kevin, I checked out your facebook page. The vineyard looks great.

Thanks for the advice. Do I need to add anything to protect it? I'm worried that I'll be adding a whole lot of oxygen to a wine that is done fermenting.

I'm fairly new to making wine. Last year I made a batch of blackberry wine not totally knowing what I was doing. It's been bottled but wasn't properly degassed or cleared. I've since learned my error. Is it possible to go back and re bulk it in a carboy and degass and clear before re...

I've been making wine and cider for a few years. I'm in Springfield, IL as well. Are there any clubs or groups around these parts? I've been working on my own, looking to branch out.