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I used pectic enzymes prior to fermentation and actually upped the dose a bit to make sure it would do the job properly. Weird. I don't own a filter but have considered getting one. Would a coarse filter (possibly followed by a finer filter) do the job? -Rappatuz

Last summer, I picked wild strawberries like my life depended on it. By the end of summer I had 5.25 kgs (11.6 lbs). I ended up using 3.6 kgs (7.9 lbs) in an all wild strawberry wine which was started early August (the rest was used in a forest berry wine with wild blueberries and raspberries)...

Had to google that abbreviation :p It'll be a non-vintage Port style for sure :D Have 7,3 kgs rose hips waiting to be made into wine tomorrow.

I'm going to use the K1-V1116 in a rose hip Port style wine I'll probably start this weekend. It's cool because I'll combine new rose hips with a rose hip wine I started last December that's really ready to be bottled. The wine will be made with rose hips from two years. Seems like a popular...

Making blackberry wine was not in my plans for the summer/fall, but I happened to discover a very vital thorny "bush" (it's kind of monsterous) in my neighborhood. I've been picking it somewhat regularly since late august and now have just over 4 kgs (9+ pounds). I plan on using 600 g/liter (~5...

I do make simple syrup before adding it to the must. A lesson learned is to not add the estimated sugar amount all at once, but split it into two or more additions. Also, filtering will make me more confident that I actually can trust the sample.

I agree that all of those examples would be measured by a hydrometer. I don't think a shoe sole would be registered, though. Or a magnet. But I agree with you and think it will be a good idea to filer samples in the future. I took my sample from "outside" the nylon bag, but some minor strawberry...

I have a nylon bag covering the inside walls and bottom of the fermenting bucket. It is kept in place by hanging it over the outer walls of the bucket. It contains about 95 % of the pulp (a tiny bit manages to get through the fine mesh). When I lift it up the volume in the bucket is halved...

Of course the sugar content isn't exactly 5 %, but it should be somewhere close to it. Lets exaggerate and say the content is 10 %. Then the total sugar amount would be about 1890 g. This equals to 236 g/l, an SG of 1.090, and about 12.2 % potential ABV, which is far lower than what I measured...

So I've worked quite hard this summer picking wild strawberries to make a super delicious wine (hopefully). Two days ago I took 3.6 kg of berries out of the freezer, put them in a fermenting bucket, added tartaric acid, sulfite and some water, before adding pectic enzyme half a day later. All...

Great information! I guess I have to check out the aeration oxidation method and ripper. Haven't even heard about those, but then again I'm kind of a newbie :) Can't get Everclear where I'm at. I guess a Star San solution will do the trick just fine?

As you can tell from the heading I want to get your advice on two completely different topics. Firstly, I want to know how you manage "free" sulfite concentrations in your wines. I know there's a sulfite testing kit called "Titrets", which I have understood can be unreliable. I wonder if...

The reason I want to use tomato and lemon is because it's going to be a 'sea food' wine. Those flavors usually go very well with sea food. But I'm not going crazy with the amount, about 10-15 % of the total volume. If the taste becomes very 'hard' I may take the lemon out and replace with...

You are probably right. I just find it weird that two rather serious sources would get it wrong. For those of you who's made wine of citric fruit, did the citric flavor remain?

Good to hear your mead turned out fine (non-vinegary). The wikipedia page on "Acids in wine" states the following: "When citric acid is added, it is always done after primary alcohol fermentation has been completed due to the tendency of yeast to convert citric into acetic acid." The source is...

Okay. So I'm planning to make a weird wine out of root vegetables, tomato and lemon. The ingredients aren't really the point here. Let me explain ... Usually I toss in all ingredients, add yeast, and let the process run its course. With this recipe I want the fermentation to run with root...

Ahh, I thought you wrote bottling without using any sorbate. Should've read more closely. That's the reason why I don't want to add sorbate: I want to store a few (or many) bottles of my first wines and see how they develop over many years. Maybe I'll pasteurize the wines at the current sugar...

I will probably try out the k-meta/sorbate method on a future batch. Just wanted these first batches to be as "clean" as possible if that makes any sense. Regarding my apple/rowan berry wine currently at 1.000, do you think the sugar level could be high enough to actually pop a wine? I mean if...

Got it! I'll invite more sediments to the after party when racking my third wine. The recipes included yeast nutrients, which I added before the yeast. I read a book and did some serious research before starting my first wine. I wasn't aware that it was necessary to add more nutrients than the...

So I'm one of those noobs in need of guidance. Thank you Wine Making Talk. I'm currently making my first wine. Actually, my first three wines (I decided to just go all in): An apple/rowan berry white/rose I started late September on Mangrove Jack’s MA33 yeast. Estimated 11 % abv. A red...