Search results

Yes welcome. Check out the Tutorial Section on Home page for any extra help.

Strawberries generally don't yield a lot of juice however you can blend with watermelon, cherry or raspberry. Even if it was a juice concentrate from grocery store. Don't add water. Peaches would be good too. Freeze fruit prior to fermentation. You will help expedite fermentation by releasing...

Wash them off and go for it. Now get rid of fruit flies. Use a vacuum cleaner, sticky fly tape, glass with 2 ounces of wine in it then add 1 drop of liquid dish soap. Let the drop fall off your finger into the glass. Do not move glass. It will be full of dead flies next day.

That is very nice. Thanks. However glass carboys are all slightly different. Some may be an ounce larger or smaller. If I only knew which of mine were larger/smaller I'd use that to my advantage.

Yes. Pour off from any sediment. Always keep aging vinegar away from your wine making as the spores could ruin your wine.

You will want to get over time a few gallon carboys, a half gallon, save a few magnum bottles. This way you can save that small amount of wine and use to top off. Various sizes allow you to maximize volume and have barely headspace. A number 2 bung fits regular 750ml bottles and magnums.

What wasn't mentioned is with plastic when you squeeze it to lift it will contract, blow the bung and wine out. Glass is hard and allows you the ability to hold it tight without spewing wine. I'm 100% Glass. Look around and get glass at a discount or used ones reasonable @ $15.00. Build your...

Yes your fermentation is fine. Wine fermentation can be between 65-75 generally. You won't know the difference.

You really need to finish your blueberry. Taking away the sediment will slow fermentation drastically. It would be best to completely ferment your blueberry dry in the primary, then rack to stabilize and clear. Then take your sediment and add your sugar water to it to make your Skeeter pee. I...

You can add some extra Pectic enzyme, degas with a vacuum pump, clear with sparkolloid. Mine cleared fast as usual. It's usually excess CO2

Commercial wineries will stop fermentation at the desired sweetness level by filtering out the yeast. There is no need for sorbate. We cannot do that. We must ferment dry, clear and age. When ready to bottle you add sugar by inverting it in some wine and adding sorbate then letting it rest a few...

I go by the year picked. If you want to really narrow it down go by date the grapes were picked and de-stemmed.

Even the green grapes will be found. Birds are always searching for food and once they find them you better get them covered. One poke then on to the next grape. Even if they are not ripe they will ravage the bunches extremely fast.

That might still be okay. You will need to see how it tastes after it has aged. I think you can use egg shells or whites to remove acid but I'm not home now.

Ferment in a food grade bucket with a loose fitting lid. Stir a few times a day. If you want you can rack all contents to a carboy @ gravity 1.000 but not necessary. Should be thru fermenting in a week. Racy to clear. You can add nutrient and yeast 12-24 hours after adding Pectic enzyme. Add...

Pectic enzyme breaks down the cell structure in fruit to aid in fermentation. It has been know to help clearing pectin out of juice to clear quicker. Available for about $3.00 in a small bottle. Keep refrigerated. One bottle will do 25 six gallon batches. Lasts a year plus. Acid blend ads a...

I blend after aging and usually do a small glass to test the blend. Have always had great success. Common blends are 80-20%, 75-25%, 50-50%. Blending 3 wines can yield great results if you have the correct wines.

I do not add k meta prior to my juice buckets. I allow the bucket warm up to @65 degrees then add Pectic enzyme, then yeast, nutrients 12 hours later. Probably 1/4 teaspoon. I try to use as little potassium metabisulfite as possible myself. Keep in mind Camden tablets are not same dosage as k...

Killing yeasts would require a heavy dose of k meta. Adding appropriate amounts will stun wild yeasts allowing commercial yeasts to over power them.

Ferment completely dry in your bucket. The CO2 coming off it will protect the wine. If you like snap on a lid with an airlock when it's below 1.000 it will finish quickly and be fine. One pack of yeast is more than enough, no need for two. If and when you rack and it still is fermenting you...