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Welcome to the forum! Out of the 5 wines I've started so far, I've only been able to drink the Dragonblood. That is a quick-drinking wine while you are waiting for the rest to age. If you don't mind country wines that is! (I've got an apple wine, a blackberry port, a blueberry wine and a...

I used the 1 gallon recipe here: http://www.defalcos.com/Wine-Recipes/cranberry-wine-recipe.html It took 5 days to drop from 1.096 to 1.002 when I transferred to secondary. I will say that the gallon of water was to much. It was nice in that I a ton of sediment and lots left over to top...

This is from Jack Keller's Website: I've never tried what he described to diagnosis it, but it seems like it makes sense to me. Here's the link to the full web page that describes lots of potential problems and some of their solutions: http://winemaking.jackkeller.net/problems.asp

I've been following this for a little bit. What made you choose Honeycrisps as the apples? Most things I've read have said you want to use more of a sour apple for brewing (thinking hard cider) than a sweet one, and honeycrisps are definitely in the sweet category. I'm just curious what...

Enjoyed a glass of my first batch of Dragonblood. Man, that is a drinkable wine. Also had a bottle for Thanksgiving that was shared at the dinner table. Was a hit. (Or at least they were nice enough to tell me they liked it!) I have a feeling my empty gallon jug will get filled with batch...

Welcome to the forum!:db

Welome to the forum! I've got no advice for the crusher/destemer. I'm at the country wine stage, and haven't even done my first kit yet!

Make sure your wine is degassed well. That will keep it from clearing much. Also, If you look at the instructions, DangerDave has you adding the spakaloid when you first move it into the secondary. So I would add now and see what happens. Following that order I was clear and able to bottle...

You can stop seeing bubbles for a couple of reasons. 1. Gas escaping by another means (i.e. poor seal) 2. Yeast have stopped working Yeast can stop working for a couple of reasons. 1. No more food (i.e. sugar) for them to munch on 2. Alcohol level is too high (i.e. too toxic of an...

Welcome! I've asked several dumb questions in the short time I've been on here. Folks are nice, and they love to help. So ask away!

Welcome to the forum. As far as advice goes, I'm an *****, so don't listen to me! But the people 'round here don't seem to mind people asking lots of questions :)

My home recycling program :h I tried to get a bunch of different ciders at one point to determine how sweet a cider I liked before I made my last batch. The Stela ones were too sweet for my taste, but the clear bottles work awesome here.

It was 3 weeks from pitching yeast to bottling. A week was watching after I sweetened it (3/4 cup granulated sugar for the one gallon) to make sure it didn't start up fermenting again. I probably should have waited longer, but I wanted to take a bottle home for Thanksgiving, so I went ahead...

My first gallon, bottled and ready to go! And It seems OK with 3/4 cup of sugar for the back-sweetening.

1 gallon of Dragon Blood. 2939.

I think the bottom line is that an empty carboy is a sad carboy. I keep one 1-gallon jug free for transfers, but I don't know if I'll ever let more than one sit empty at a time at this point!

If by "experienced" you mean I started just before you did, then I can tell you it's addicting so beware! I'm about a month out from starting my first fruit wine (which will end up being straight hooch wine I'm afraid) but quickly started making some that I think will be much better. I've...

I'm curious, how long do wait from pitching yeast to drinking the first bottle at that level of sugar? I started my first ever batch Oct 29th, and wanted to take a bottle down for Thanksgiving. (It looks beautiful in the gallon jug, but I'm making sure it doesn't start refermenting before I...

Welcome to the forum! You've made more wine than me at this point, so don't feel too new :) (And I'm glad to read that most folks don't check SG every day. I was going to call it "laziness" but "experience" sounds a lot better!)

I think DangerDave says he goes for 3/4 cup/gallon for his tastes. That's what I did for my first batch, which I'm waiting to make sure doesn't start re fermenting before I bottle. I'm not normally a big fan of super dry wines, but now that I've got a bunch going that might change. (I hope...