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Thanks for the detailed and informative responses :hug

Thanks Masbustelo There are couple of sourdough recipes without using grapes. Will they still serve the purpose? If they won't work without grapes then which kind of grape would I use? Can I use green grapes as well?

Is it possible to make wine from natural yeast? One of the recipes say: Grab a handful of chopped grapes into a glass jar. Add 200 grams of flour and 200 grams of water on it. Cover with a clean cloth and leave one day to start fermentation in a warm environment. When tiny bubbles begin to form...

It has got cinnamon flavored fruity taste (15% vol.alc.) and it tastes much better now (I didn't add any ingredient). :b

My bottled cinnamon tea wines...

Thanks for the reply Julie.. I failed in finding a glass bottle. I am thinking of I will let it sit one more week in second fermenter so I can remove the wine from the lees (I can get rid of the fusel alcohols too). First SG was 1.100. It dropped 100 points in 4 days.

It is a 5 liter sanitized water bottle.

Here is a photo. By the way, the fermenter isn't filled right up to the top.

Hi everyone! I have a batch in the secondary with SG reading at 0.985. I recently noticed a bunch of white spots on top of the must after I transferred it to the secondary although the water in the airlock moves frequently. The spots don't seem to increase. I hope this is likely nothing to...

After I transferred it to secondary and left it out for overnight, I saw thin white films on the top of my must. I hope this is likely nothing to worry about; I have a fast airlock activity. Does it mean the CO2 forms this layer on the top of the must?

Thanks Bernard.. Because there was plenty of space to be filled in the primary, I transferred the 4 liters of must into 5 liter secondary fermenter and added a glass of grape juice concentrate. There is still enough space to be filled. Can I fill it with water?

I took the s.g. reading on 07.20.2017. It indicates 0.985. The wine has a harsh flavor taste of cinnamon. Should I back sweeten it? I haven't got wine bottle. Can I use a decanter to store my wine?

Hi, I decided to make cinnamon tea wine. I just started to ferment 4 litres of cinnamon tea: I added 1.000 gr of sugar = SG 1.100 I used 32.82 ml of grape concentration juice instead of chopped raisins Lemon juice from 2 lemons 1 tb yeast nutrient, 1 tb yeast energizer, 1 pkt of yeast...

I have a few more questions: 1. Do I need to stir the must just after I add pectic enzyme, acid blend, yeast energizer and yeast nutrient? 2. After 24 hours, would it be ok if I just sprinkle the 17% tolerant wine yeast onto the must or I need to make a yeast starter first?

Thanks for the advice.. I'd use the hydrometer to get reading up to 1.090 or a little higher. So I might use a yeast (BIOFERM CHAMP) which will work up to 17% alcohol.

I will follow this recipe then: 9 lbs of strawberries 1 gallon of water 2,5 lbs of sugar

Thanks... I think they are more than 3 years old. I keep some of them in the refrigerator and the rest at the cool, dark, dry place..

Making wine with old products Hi, I'd like to make wine from 4.5 lbs of strawberry and 1 gallon of water. Would that be enough? And my yeast nutrient, yeast energizer, acid blend, pectic enzyme are old. But they smell fine, they haven't got expiration date. Would they still serve the...

Hi, I'm going to make strawberry wine. My yeast nutrient, yeast energizer, acid blend, pectic enzyme are old. But they smell fine, they haven't got expiration date. Will they still serve the purpose?

Sorry, troughout the fermentation process, I only racked the must with the siphon 2 times before bottling. I also used the siphon for bottling (I guess I'm not so skilled at it..). And the acid blend, pectic enzyme, yeast nutrient, yeast energizer, meta bisulphite that I bought are 6-7 years old.