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Thanks John t. Thought the directions were for 5 or 6 gallon. Obviously I was wrong. I LOVE This forumn. thanks to everyone s input! I have learned so much since joining this forumn.

Been aging about 5 or 5 1/2 months

I have added 1 top acid. Will taste Saturday Maybee to see if I need to add more. My wine has been cleared for awhile hoping to bottle soon.

This from juice I bought from home winery not a kit.

Thanks for the immediate response. I am using the color changing method. I will add about 1/2 cup wine and stir in acid. Sound like a good plan?

My son got me acid testing kit for xmas. I have tested the Pinot Grigo that i have going. The acid level tested at about .45%. I figure i can add 2 tsp of this safely to increase the acid content to .75%. My question is, do you just throw the acid directly in the carboy or mix it then throw...

Can't remember the exact yeast but I am sure it was a lavlin. Can't remember the exact strain off top my head. Used juice bought from store, yes probably old orchard concentrate. I have degassed the wine already. It has been aging a couple months. I have racked a couple of times.

Plan to add some pectin enzyme this weekend. Wast sure if I needed to hold off and give the supper clear more time.

I am trying to clear the wine. I have used supper clear. How long should it take to clear? Pkg said 24-48 hrs and it has been like 4 days. Should I give it more time or add pectin enzyme now? Would like to bottle before Xmas if possible.

Thanks for all the responses. I appreciate it.

I have made a couple batches of wine within the past year that have gone south after bottling. After awhile they begin to have slight vinegar taste to them. What can make it have that slight taste? Any thoughts? Don't wanna make the same mistakes again. Any suggestions appreciated.

Yahoo was able to buy pineapples from aldis at .99 cents a piece. Got 15 lbs from them. Will that be enough for 3 gallons?

Do yah think the crasins should be in a straining bag or directly in the primary?

Any other thoughts?

I missed the Ingredient of oil in the crasins. I have not started the wine yet. I only chopped all three pounds. I read on other posts that it adds oil to the wine. What can be done to get rid of that oil? I hate to waste all 3 pounds of the chopped crasins. Any thoughts are appreciated.

Thanks for the response.

I am thinking of making pineapple wine in a few months. The reason I am asking this question now is aldis has pineapple on sale. Can I freeze pineapple? If so do I freeze them whole or peel and core them then freeze? When I do this do I core the pineapple or thow it in core and all in the...

I am planning to make this wine from Jack Kellers recipe. Is 1 lb of crasins per gallon enough? I know Jacks recipes are little weak in the early days. Any feedback is appreciated.

I am planning to make this wine from Jack Kellers recipe. Is 1 lb of crasins per gallon enough? I know Jacks recipes are little weak in the early days. Any feedback is appreciated.

Haven't tried it in red.