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Anyone have a good source for white wine juice or concentrate? I typically use homewinery but I struggle with their whites for some reason. Been looking online but having issues finding a chardonnay. Any suggestions appreciated.

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Thanks for the responses. Much to my surprise, I walked downstairs today to the wine fermenting. The weather warmed up a little bit today, so I am assuming the temperature was a little to low. So JohnT your suggestion would have worked. Thanks again.

I have been trying to get a gwertz started. I have tried re-pitching yeast and adding energizer. No luck. Have to check ph levels. May make a starter. Anything I am missing? Will juice spoil since ithas been sitting for 9 days. Any help is appreciated.

Thanks for the input everyone.

Squeezing the juice out seem to have worked. The flavor still is not there though. Should I try watermelon extract? Would it hurt anything?

Not alot. Gonna add simple syrup to it to help bring watermelon flavoring through.

I have 3 gals of watermelon wine that i am ready to add flavoring to. I have frozen some additional watermelon to juice. All i have done is thaw it and juice it to throw in jars. If i add the juice will this spoil eventually and ruin the wine? With all the effort i have put into this I dont...

There is a white ring around top of carboy at wine level. Is the wine spoiled? Safe to drink and continue to age? Thoughts appreciated

Any thoughts on this?

Can I take some frozen fruit thaw and squeeze the juice from it. I know watermelon spoils easily. Would this work?

Count me in. I signed up for news letter. I will take the Winexpert™ World Vineyard California Moscato Wine Recipe Kit. This is for the wife to drink.

I am ready to flavor and sweeten my watermelon wine. Any suggestions on how to flavor it. I will add a simple syrup to Sweeten a little but want to flavor it. Any ideas appreciated.

This was not a kit. I bought juice from home winery. What does the k meta do? Same as campden tabs? How do I get rid of that taste?

Salcedo is that a sign of to much or just right?

No I am not chilling. Sampling straight from the Carboy.

Pinot is 1 you or more and the Riesling is 6-8 months. Riesling tasted great at first but as it aged the cotton taste appeared

I have brewed a pinot gri and riesling as of recent. My pinot did not taste like a pinot, it tasted almost like cotton and my Riesling is turning out the same. Should I use my new ph meter? If so where should the readings be? Thanks in advance for any assistance.

I would luv to have one

I received a new toy for Xmas. A PH meter. Excited to use it. Is there a chart or something, that has acceptable PH ranges for different wine types? Should this be checked before, during or after fermentation? Any help or advice is appreciated.