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OK, I need some advice from this group. I tried my first watermelon batch last month. I tried to keep the temperature during primary fermentation below 60 oF but actually was only able to keep it in the 65 oF range. I rack the batch off into a 5 gal and a 3 gal carboys. The smell of the...

WOW! It looks great. still has that wonderful watermelon color. will be interesting to see if that continues. I saw an earlier post where the watermelon wine lost its color and was simply a white wine. I know my satsuma wine is that way, it loses its wonderful orange color to a simple white...

Does anyone have a good recipe for persimmon wine. A good friend has several persimmon trees in his yard and wants me to make a persimmon wine. Also, any helpful hints or techniques I should know about would be much appreciated. Thanks in advance!! Cxwgfamily

post some pics after racking. I am looking forward to see your success.

I agree. Thanks for the idea for the label. I had intended to put that quote on the label somewhere but I think I will add the southern belle as well. good luck with your wine as well. And THANKS for starting the thread!!!!!

I did not chime in in initially because I have about 9 gallons of watermelon juice in the freezer waiting to make my first batch in about a week or two. Need to clear out the blueberry batches first. I wanted to see what other, more experienced watermelon wine makers said first. But low TA and...

You mentioned that the color was light. Your recipe indicated 10 lbs strawberries for a 3 gal batch. I normally use around 4 to 5 lbs per gal. I am currently finishing up my last strawberry batch of the season and only had 12 to 14 pounds for a 5 gallon batch. The color is lighter than my...

I just started a batch of Strawberry Wine. I just noticed that the recipe does not call for any yeast nutrient or yeast starter. Should I add some. What are the pros and cons. Thanks!!!!

When you stabilize, how much Kmeta and Sorbate do you use? I have about 10 gals of strawberry ready to stabilize and back sweeten and i am want to survey what others do. cxwgfamily

I made the Merlot kit and WOW!!! it really turned out good. I enjoyed the process of making the wine but I really enjoyed the wine.

I was in the water treatment industry early in my career and I had access to the chemistry of our city water. Also, I have a chemistry background so things like that interest me. I know it is not normal, but hey, i am able to get through the day.

i filter city water through a carbon filter. Our city water is well water from aquifers deep under the Mississippi River. It is low in hardiness with medium alkalinity, and low levels of minerals. I always add nutrients to my batches to help. No problems so far from the water. My problems...

Just curious, were are you located and are the strawberries early season, middle season, or late season berries. Have you experimented with berries from different times of the growing season? I purposely waited this year for middle season berries just to compare to last years berries which...

I recently decided to increase my wine making volume. I purchased 2 26 gal SS fermenters and plan to us them making a Blueberry wine during the first half of June. I am curious as to any advice anyone might want to give me when going from 6 gal batches to 26 gal batches. Is there anything I...

do you have any of these tanks still available???? Cxwgfamily

I build the attached carboy holder out of some lumber I saved from a deck we demoed and some excess slot board. Not very pretty but functional. It is really serving its purpose well.

Are these still available? Can you PM about the status. Thanks a million.

I would recommend separation. Because wine is considered a food from a regulatory perspective (at least it is in my state), you will have to maintain sanitary conditions in the wine production area. It will be easier if you have your wine space separated. Also, I am a bit over concerned about...

You are right. My bad. \ But the dangers of CO2 is just a bad. I strongly recommend everyone putting in a wine room investigate the hazards and mitigate them appropriately.