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…and those wire ties, are only turned 7 times. Just enough to hold firm the plastic stopper. Any table top capper should work but the hand clappers need something to hold firm against to cap. The knuckle on the champagne bottle does exactly that. I have 5 year old sparkling wine still...

Made both but never blended those two together. Barbers is an excellent wine which will enhance the Zinfandel. Try a sample of the blend to taste before actually blending entire batch.

Just remove that and don't transfer. Could be a wax and pulp combination. It may fall to bottom of carboy when touched with a siphon tube. Try to remove as much as possible before attempting to rack.

You can use the Pearson Square (see tutorial section on how to use) to calculate how much you need. Check the gravity of your wine now, stir the concentrate then pour in beaker to take a reading. Should be room temp. as the cold will change the true reading. End gravity will be most likely...

If it tastes good prior to fermenting go for it. If it's too strong or too sweet you can dilute but remember that will take away flavor. If it's low in sugar simmer on stove to remove excess water as opposed to adding singer. Either way would be fine but again the flavor will be affected.

Tannin adds pucker to your wines. Start on the low side, you can always add it later. It can be removed via egg whites if you over compensate. Yeast. 1 packet per 6-12 gallons. It can handle more but will take longer to ferment. Bentonite- follow directions based upon your gallons...

Put a small amount of wine in a glass near fruit flies. Now add 1 drop of dish detergent via your finger or bottle of soap. DO NOT MOVE THE GLASS. Flies will drown. Important not to move glass

I have bought Cayuga in New York along Lake Erie. It was a winery and not shipped in. Contact or look on line for wineries that may carry it. Wineries run wine thru a filter (@ $10,000.00) to filter out yeast. For us we ferment dry then back sweeten after aging. Mine was probably 1.000 for a...

Caps are the same and yes you can use them pre de gorging. The capper is different because of the extra rim on champagne bottles.

Linking in because I would be interested in juice from Spain if good.

Most of my wines are fermented in 6-7 days. I ferment in bucket with loose lid then transfer and clear in a carboy. When you transferred did you transfer all sediment with it? This contains living and dead yeast. Take a gravity reading. It should be .990 or lower.

You can add twice the sorbate to a wine and usually have no apparent taste. Beyond that you will get a geranium taste. Recommended dosage is 1/2 teaspoon per gallon.

The moon is the only place the American flag is never raised or lowered. Virginia lies further west than West Virginia. Mickey Mouses shorts have 2 buttons. Racecar spelled backwards is Racecar. No words rhyme with silver, orange or purple. Greenland is covered in snow/ice while Iceland...

I never had success with the test strips. Way too variable. If the juice tastes good now you can adjust later a bit if need too. If too tart or blah now your pallet will let you know. Best to get a ph kit or better yet a ph tester and the solution for taking a ph test. More accurate.

Jim I was going to say the same. Your must needs stirred daily and may finish early or not. Leaving it unattended of in in the care of a less knowledgable person could by bad. Press and freeze. Thaw later. You can separate skins and juice if you like or not. Up to you.

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Pineapple is a wine that you can use less than normal poundage. Usually fruit wines require 5 pounds per gallon. Pineapple can be 3 pounds and still be great tasting. All wines in my opinion if fermented dry benefit when back sweetened a bit. Even my Syrah's, Merlot's, Cab. Sauv's/Franc are...

You may have to taste them to try to identify. Your local agriculture dept. May be able to help.

Not knowing everything you did makes it difficult to answer. Pectic enzyme will help to break down the cell structure of the fruit prior to fermentation and clearing happens faster afterwards. How often you stirred your must during fermentation is important to get rid of unwanted odors along...

It is so frustrating. You see grape clusters just 4 weeks from picking then like locusts on the prairie the descend upon the vines and start poking holes in grapes. As the grapes go thru verasion the smell changes and attracts birds. Netting is virtually the only best defense. Even with...