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The color will be muddy until it clears. That is normal. I usually let it set in secondary for a few months. Usually after about one month it is pretty clear, and the color returns. Generally, leaving the skins in longer will produce more color, not less. If you are detecting any H2S, you need...

DC is the highest by far. That explains a lot. ;)

Yes, we are all figuring it out as we go along. Training your nose and palate takes time and experience. In the beginning, a schedule and lots of measurements are helpful. Later on, you can trust your senses, and do fewer measurements. Experienced cooks often don't measure a lot of things, they...

This is my experience as well, even though my starters run only about 2 hours rather than overnight. A strong starter will significantly speed up fermentation time. In making mead, I tried to apply the common SNA of nutrient additions at 24, 48, 72 hours and then 1/3 sugar depletion. When I got...

That's what I do.

That sounds like a good plan. If you like the taste, you are done. If not, add some simple syrup, a little at a time, until it reaches the level of sweetness that you want. The perceived flavor/sweetness of wine varies quite a bit depending on what you have had to eat or drink over the last 30...

My pectic enzyme package says 1/2 tsp. per gallon, not 1/2 Tbls.

We each have different methods. I make simple syrup (2:1), and use a 60 ml plastic syringe to measure it out and add it to the wine.

I would lower the pH to 3.6 or lower. If the pH is too high won't keep as well, and the Kmeta is not as effective.

My normal procedure is to 1. Estimate the amount of sugar I will need, then add half that amount with fruit + pectic enzyme + Kmeta. 2. After 12-24 hours to let the pectic enzyme work and Kmeta, I measure the SG and then add more sugar to reach my target SG. I also check the pH at this time to...

There are two ways that people talk about the ratio of fruit to water. One is X lbs. of fruit added to Y gal. of water. The other is to use X lbs. of fruit and then add water until the total volume is Y gals. I use the second method. You could start with your plums, and add however much water...

That is the term that I was looking for, "ReDox potential." So if SO2 is more reactive than alcohol, pigments, and tannins, it would bind with oxygen first, right? That's how we preserve color and flavor in our wine.

I have had some problems recently with some of my wines developing a harsh flavor due to oxidation. Today I took a bottle of cheap grocery store sauvingon blanc out of the fridge to use for cooking. It had been opened and in the fridge for 2-3 weeks, so I tasted it to see if it was still good...

I'm glad to read that they are continuing to make wine. 14 Hands and Columbia Crest are two great brands in my region. They are on the list of commercial wines that I enjoy on a regular basis.

It also works on pine sap on your hands!

Yes, vegetable oil works. The green goo is a waxy substance impervious to soap. The oil bonds to the wax, and then the soap can bond to the oil and wash it away along with the wax. I just wash it off with Dawn dishwashing soap, followed by thorough rinsing. I have a fruit bag that is set aside...

Those birds are just too smart!

To just summarize the key points, the solution to a lack of fruit flavor is: 1) Use more fruit and less water, 2) When finished, stabilize and backsweeten to bring out the fruit flavor I tried to salvage some of my early batches that had many problems, but I also learned important lessons to...

Here in NW Oregon, we get about 1 week of snow per year. A big storm is 10-12 inches, which doesn't happen every year. People here are not used to driving in the snow, so it gets pretty crazy out there when the roads are icy. The joke around here is that that Portland's plan for snow removal is...

I use a cheap red wine. That works well, better than vinegar in my experience. But like any trap, it will work better if there aren't any other food sources nearby for the fruit flies.