Search results

Stressbaby, thanks for the feedback. I will adjust my procedure next time to see if the smell develops. I am "trying" MLF in conjunction with a 6 batch test I am doing. I did read where some citrus does have a small amount of lactic acid and "may benefit" from MLF. Thought I would try for my...

How much juice do you use for a 5 gallon batch. I just squeezed 4 gallons of juice and am looking to start a batch in a month or so. Till then, I am freezing the juice. I squeezed about 12 gallons of satsuma juice for wine a well.

All, Thanks for the quick feedback!!!! I am constantly amazed at how helpful everyone is on the forum. I just hope some day I can repay other wine makers. Just some feed back. I just tried a Peach / Banana batch that had that sulfur after taste after two months in the bottle. 99.9% of the...

I have two questions I hope will be easy answers and not controversial. they are: 1) I have made several batches that have a residual sulfur smell and taste. I the smell and taste will go away over a long period of time. My question is, a) how to remove the taste quicker, if possible...

I always stop stirring my primary at least 24 hours before I transfer to a secondary. This leaves a good amount of sediment in the primary. Then I leave the wine in the secondary for around 30 days. It depends on the clarity of the wine nd the amount of sediment I get. The more sediment, I...

Can you provide some details. I am starting several batches with different recipes to try and settle on one recipe for the future. Any advice would be greatly appreciated.

Stress baby and Scotter68, Thanks for the quick reply. I did find some research online about citric acid and aluminum pots leaching aluminum into the liquid. But the research was done on a 1% citric acid solution. My citric acid addition yielded around a 0.02% citric acid solution. I feel...

to all, I have a question about using aluminium pots for dissolving sugar. I just started a Blueberry batch of wine. The recipe called for 11 pounds of sugar in 2.5 gallons of water. They recommended putting a gram or 2 of citric acid to help the sugar dissolve and the recipe said the citric...

Wine improve over time I made a strawberry wine as a newbie home wine maker. It was I in drinkable and I contemplated pouring it out. However, I thought, this is a learning experience and I decided to cellar it for a year. After a year, it had gone from in drinkable to just simply bad. But...

Update on the Satsuma Wine batch from above. I followed the advice of the respondents and made a second batch. I blended the two batches together. The batch was a 12 gallon behemoth, but this was good, it gave me the opportunity to use my 13 gallon carboy. It worked very well. I had to make...

A quick update. I followed the suggestion above regarding making a second batch with less sugar and blending the two together. Did this, went through the whole process and the batch has been in bottles now for 6 months. I opened a bottle with my family last night and asked for their feedback...

all, My son in law just told me about a wine his former neighbor made when they lived next door. he said the wine was really really good in the summer heat. His neighbors were from The Caribbean. he thought the wine was a banana and pineapple base but was not sure. Does anyone know of a...

Most recipes I use are for 1 gallon batches that I increase for my 6 gallon carboys. My question is, do I add 6 Campden tablets when the recipe calls for 1 tablet for one gallon or is the Campden tablets good enough to only add 3 or 4 tablets for a 6 gallon batch. I just do not want to over...

Thanks, I will start using a bag. I assume you will want to cut the strawberries in quarters to make it easier for the petic acid to get to the inside of the berry. I am I on the right path here.

I am making my second batch of strawberry wine. I am using frozen strawberries. Instead of cutting the berries up, I used a food processor and made a "strawberry smoothie" for lack of a better description. I did not use a bag for the must. I am just looking for some advise on how to proceed...

Wow, I am blown away by the willingness to help and the responses. Let me give you the details of the bone head move I made. I used a recipe from Jack Keller's wine blog for Tangerine wine. I used late harvest Satsuma and blood oranges for the fruit (about 90% Satsuma and 10% blood...

I made a 6 gallon batch of Satasuma wine and added to much sugar. I think I added about twice as much as I should have. Is there any way I can salvage this batch or should I just dump it. Any suggestions.