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Has anyone tried to back sweeten their wine with sweeteners other than sugar? What were the results. I was thinking of giving stevia a try.

Don't forget to put a towel or some other cover over the bucket. Don't snap the lid down because you need the CO2 to escape as fermentation occurs. Also I use small packages of yeast and just sprinkle them into the must (that is what the fruit, water and juice mixture is called...

This is a great start. I think a recipe gives you some good guidelines, but here is some stuff I have learned and picked from the forums that I think would be helpful: 1. Generally when making fruit wines it is good to aim for 8-10 pounds of fruit per gallon. This will give a stronger fruit...

I wanted to share the results of my latest fruit wine journey. I just bottled a one gallon batch of pomegranate wine. It took 6 months to make but the end results are really nice. Synopsis: I started with 20 pounds of pomegranates. I peeled these and pulled the seeds away from the pith and...

iPhone 11 and chrome

Maybe this has been asked before but anyone know why my phone and browser won’t load ibglowin’s memes?

@Ajmassa gave the alcohol tolerance for the yeast type. I think it is like 16%. You really need starting Sg to calculate alcohol amount. If you have that you can find an online abv calculator where you put in starting SG and ending SG and get the alcohol percentage. Without the starting SG that...

What was your starting SG? If you know that you can calculate the abv currently in the wine. If the current alcohol percentage does not exceed tolerance level for the yeast you used then you can add nutrients stir it to add oxygen and maybe even add more yeast to see if you can start it again...

So stupid question. How do you ship the wine to enter? UPS, FedEx and USPS won't ship wine...

I don’t have direct experience with this so can’t provide first hand knowledge. However I know that generally commercial lemon juices like that have additives and preservatives that may complicate the wine process. While it may not be an issue pre fermentation it may be an issue to back sweeten...

Glass of my first ever kit wine. A 1 gallon kit cabernet sauvignon. It has been aging for 2 years. It is really good.

@Intheswamp You actually raise some good points. In fact i think most of your post is agreeable. Those points bring up two other things to consider. First while a band and a lid may work, we don't necessarily know whether the oxygen transfer is at the same rate as a cork. If it is more that...

Cmason1957 is correct. Mason jars must be boiled to create the proper vacuum seal for preservation. Just putting on the metal cap and ring won’t work for long term preservation.

Does anyone put the bottles in a boiling water bath for initial cleaning and delabeling? I do that and then sanitize right before I get ready to bottle. So far it has worked for me. I am also getting better at finding the bottles with the easy to remove labels. So much easier.

Have you tried wrapping the bucket in a towel itself? I have used that with the heating pad and the insulation provided by the towel helped keep the temperature where it needed to be. I have generally put a towel between the pad and the bucket.

That is a good idea. I am lucky that I have a friend who knows people that throw a lot of parties with wine. So she collects the empties for me so it’s a win win.

Thank you. Can you clarify what you mean by clear and stable? I thought the goal of adding the brandy was to stop fermentation. That to me would mean that there are still going to be lees that will settle out over aging. So the wine won’t necessarily be clear and stable. Thank you for the...

Yes I did dose with both k-meta and sorbate before bottling. I definitely don’t need any bottle bombs. Thank for the reminder of hurry up bottling. I agree I should have let it settle and the. Rack. However that was not an option this time. I will plan better next time. I will definitely save...

I am going to try my hand at port for the first time. I really love blackberry wine and so thought it could make for an interesting and I hope delicious port. I read several threads here about port wine making and I think I am ready to go. I started with 15 pounds of blackberries that had been...

Final update, As expected, the blueberry flavor was thin and weak and I didn't think that backsweetening with just simple syrup would work. So I made a homemade blueberry syrup. This had nothing in it but blueberries, sugar, water and lemon juice so no foreign substances into the wine. The syrup...