Search results

We are trying this from juice as an experiement. We had just hand crushed 20 pounds of apples for hard cider, 6 pounds of pears for a pear wine, and when faced with crushing cranberries we opted out. As an aside, I am using this experiement, combined with hand crushing to justify buying a...

Thanks! I tend to go for the long haul with fruit wines.

Moved the crranberry to secondary when it hit 1.018. Did a quick taste and based on that exect to do some back-sweetening down the road. It is bubbling away as it degasses on its own. Will check again in a few weeks then rack again and let it clear. Am still thinking if I want to add fining...

Yesterday the SG hit 1.028. Usually I would transfer it to secondary and let it sit for a few weeks to get down to < 1.000 Then I rack it again and let it settle out - usually about three months, though if it is still cloudy I will rack it again. I don't specifically degass it, as the time...

On the 5th I wrote i had a SG of 1.12 which seemed high. I stirred the heck out of it, thinking i might have not dissolved the sugar well and was reading from the bottom where sugar was sitting. After some really heavy stirring I got a reading of 1.096 It was a slow starting fermentation as...

Just started a 1 gallon batch of Cranberry wine (from juices) Currenlty in various stages of racking: 1 gallon rhubarb (from scratch) 1 gallon pear (from scratch) 3 gallons peach ice wine (an Apres Kit)

Just started it yesterday, so will have to see hwo it turns out.

There may be a thread for this, but it is too difficult to searach the forums so here goes. Put together a one gallon batch of cranberry juice as follows: 64 oz 100% cranberry juice (nothing added) 60 oz 100% cranberry-pineapple juice (all juices but also vit c and fumaric acid) 8 oz water to...

This is a related question, but on intial SG. I am making a one-gallon cranberry wine. It started with 64 ounces of unsweetened cranberry juice, 60 ounces of cranberry juice that also had a blend of some other juices, 8 ounces of water and then 4 cups of sugar. The initial SG is supposed to...

On a similar note I am looking to make cranberry wine form cranberry juice. The bottle says 100% juice but among the ingerdients (at the end) are fumaric acid and ascorbic acid. Ascornic acid can be an anti-oxidant, but not sure what fumaric acid does. Will these prevent fermentation?

Made a one-gallon batch of pear last year with 4 lbs of pears. It was okay, but not a strong pear flavor. This year I made a batch with 6 pounds - it is racked in the basement

I did not add any of the fpack upfront. Initial SG was 1.162, SG was 1.044 (step 2 in the insturctions), added the fpack. About 15 days later it was 1.054. After the second 15-day racking it was still 1.054 1.054.

I did its first racking for 15 days. It had a lot of sediment (or what I thought was a lot of sediment), so I racked it again for an additional 15 day. There was very little after that, so I racked it again but let it sit 2 days before bottling. I ended up with a final SG of 1.054, or ABV of...

Kits do serve several puposes. For someone beginning, or thinking, about wine making, the kit has everything you need and tells you when you need it. Adding the fining agents allows the wine to be ready for bottling in a reasonable time with reasonable results. Most people getting started...

Since it's hypothetical, let's assume I have a nice, neat, organized and indexed set of records. For every batch I record all the key dates especially when I start and how big the batch is. Then when I bottle I annotate how many bottles I got from that batch and have the date on each label...

The Apres Reisling Ice wine kit was very good. It was a 3 gallon kit, I got 29 of the 375ml bottles out of it. The directions say it shoudl sit about 15 days before ready for bottling. There was a lot of setiment, so I racked it for another 15 days. The second racking (another 15 days) had a...

Thanks

I have a similar question. I called a juice distibutor for a bucket of juice (reisling) and he said I didn't need to add any yeast at all - it would ferment as soon as it hit room temps. Is wild yeast enough to get it fully fermented?

I am also thinking of going to the next step, good luck!

Congratulations!!!!!!