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I am nervous about accidentally getting solvents inside the bottle so I don't use it. If it doesn't come off with an overnight soak and a little soap & water, I don't use it. But then again, I am very lucky to have a lot of wine drinking neighbors who leave all of their empties on my front...

Actually, I use small bottles with large openings so I can fit a racking cane in it. Sent from my iPhone using Wine Making

Ok, I poured my plantain raisin wine down the drain. It cleared easily, but it still smells like a combination of nasty gym socks and maple syrup. I definitely don't want to taste it. I also don't want to let it sit and then risk smelling it again for fear of what I might do. Now I know what...

Done. Thank you.

I made 5 gallons of plum wine from homewinery.com concentrate back in April. I added K-meta and and K-sorbate in July. It came out a bit thin - I think it was my fault since all of their stuff has always come out well for me. PH is 3.45. So I decided to add 1/2 tsp of acid blend directly to...

Some people have mentioned in a few posts to use Lallzyme C-Max instead of standard pectic enzyme. I did a bit of research and one web site says "Lallzyme C-MAX® is a clarification pectinase designed for a fast and complete depectinization of juices in more extreme situations such as high...

My uncle has a yellow plum tree and I just harvested 30lbs. Would the recipe for yellow plums be the same? Sent from my iPhone using Wine Making

I was giving this some more thought. I age everything in glass. I never add oak. Do commercial wines generally get aged in oak? Wondering if this has something to do with it. I only drink red wine. I set the alcohol in my wines to be about 10%. Sent from my iPhone using Wine Making

I make some wine from fresh fruit when I can get it at a reasonable price. Otherwise, I make it from frozen fruit, homewinery.com fruit concentrates and other miscellaneous kits. I went on vacation last weekend and had some really nice wine in a restaurant and my acid reflux started up...

I have been making wine for a little over a year. I was ready to give up wine altogether when I started because my acid reflux would flare up as soon as I began drinking store bought wine. Interestingly, though, I have no problems drinking my homemade wine. Has anyone else experienced this...

Mine was terrible for the first six months. Then it started getting better. It is now at 9 months. Tastes like a silky smooth Chardonnay. Almost all banana in the nose is gone. Gonna let it sit for 3 more months. Let it sit. Sent from my iPhone using Wine Making

Thanks. I'll try that. I didn't take a sg reading since I figured that I was following a recipe. I should have known better. I was hurrying - I should have just waited to start this batch. Lesson learned. Sent from my iPhone using Wine Making

I pitched my yeast for a 6 gallon batch last night. I just realized that my math was wrong and i added enough sugar for a 5 gallon batch. Can I just add granulated sugar at this point to adjust? Sent from my iPhone using Wine Making

I had a similar problem recently. When I started making wine a little over a year ago, I followed all instructions and all went well. Then as time went on, I would get the sulfur smell on different batches more frequently. Splash racking resolved it but it was really beginning to bug me. I...

I started out watching a few youtube videos on making wine from Welch's grape juice. It came out pretty good. Then I read Jack Keller's site - again and again and again... (I'm still re-reading his site.) And I became a serial browser of this site. Lots of really helpful people here...

I used Jack Keller's recipe. It calls for adding raisins to add body. I let it sit a year and it came out really nice. Sent from my iPhone using Wine Making

I did a mulberry wine with 6lbs of fresh mulberries and 1lb of raisins. Let it sit a year and it came out nice. Mulberry trees are everywhere. Spread out a drop cloth and shake the tree a bit to harvest. Picking them one at a time is impossible. Sent from my iPhone using Wine Making

Just remembered that I washed the bucket out with bleach a week ago. I rinsed in good but I wonder if some of the residual bleach mixed with something in the star San caused the smell. Sent from my iPhone using Wine Making

I started with a sg of 1.085 and fermented dry. I did not back sweeten. After it sat for a bit, it seems to be improving. Weird. Sent from my iPhone using Wine Making

Sorry for the multiple posts, but I've always used k-meta for sanitizing but recently decided to try star san. I mixed it in a bucket that I normally use for wine making as per the instructions and it came out smelling a bit like rotten eggs. ??