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I have not shipped wine via air, but have taken plenty with me on various trips. Yes, bubble wrap them well. After bubble wrapping, I put mine inside a piece of drain tile, that has been cut to size. I use FedEx when ground shipping to others. Same sort of deal, bubble wrap and tell them I am...

Ok, a lot of information needed. What was your initial SG? What brand/type of yeast did you use? What was your ending SG? What exactly did the recipe say, as far as adding the campden tablets? Did you backsweeten it? Did you add sorbate to it?

You can either 1.5x or 2x the fruit and you will be fine. As far as omitting the tannins, I always put them in and it is still plenty fruity. The key is to use at least 1.5x and when done and bottled, save some back for a few months. The fruit comes forward quite a bit after a few months in the...

Jumped out over the Rocky Mountains last September, went with my daughter and son. It was a BLAST. Had to go tandem but well worth it. Can't wait to go again. You are going to love it.

Couple of comments/thoughts. 15lbs. for 6 gal. is extremely light on fruit, hence the thin flavor. I use 5-6lbs. per gallon. You said "15 lbs for a 6 gal batch. this usually gives me a starting SG around 1.1". You did add sugar to get to SG 1.1, correct? as the strawberries alone aren't going...

Yes it will , but notice I wrote I add it after fermentation was complete and before clearing. I normally add mine, let it sit for 2-4 weeks, then add clearing agents, if I add any at all. A couple of the batches I just let "time" do the clearing for me.

Follow this link http://www.winemakingtalk.com/forum/showthread.php?t=51904&page=65 and go to post #649. @joeswine shows how to make an fpac. He is using blackberries in this example.

It is a fruit pac. Basically take strawberries and simmer in a frying pan until they reduce down to liquid. Some people will add a cup or so of wine to give it a liquid base to start with. What you are doing is turning the whole strawberries into liquid to add back to your wine for some extra...

All great advice above. I will only add that I would consider adding an fpac after fermentation is complete and before clearing. My strawberry is made with a 6:1 ratio (6lbs. strawberries/1 gal. water) and I make a fpac with approx. 1.5lbs. of strawberries per gallon. In the end, this has a...

Sounds like heaven to me. :)

Eclipse Stags Leap Merlot Thanks for all you do.

It sounds like it could be some of the lemon juice. I know for us it gives a little bit of a burn and can have a "different" taste until you figure out what it is. Only other thing I can think of is if it isn't degassed enough and that is what you are experiencing.

Ok, done with mine, only $425 to go.

This is what I did when making cherry wine. I bought the same thing you did, Trader Joes cherry juice. I used a gallon of that, adjusted the SG to where I wanted it (1.090), and fermented. Turned out great.

haha I thought they were sandwiches, similar to a grilled cheese type.

No suggestions, the above two are great recommendations. I do however have one question, how exactly do you know how Dak's post practice draws smell? :)

Great idea for those of you that snap your lid on during fermentation but my lid sits loosely on top while in the primary. Just move it off, stir, squeeze, etc. and sit back on bucket.

Finished meaning? SG below 1.000? Is it degassed? Has it been backsweetened?

Dang Joe, that post brought back some great memories from our Spain trip last year. The food, wine, cava and hanging out on our balcony, great time.

Some of the best advice you will read.