Search results

You too. I have some rhubarb saved up in the freezer and my mom has a plant that is a great produce as well. So rhubarb is definitely on my carboy list as well. I have found this forum to be amazing. I have asked some pretty basic questions as well and have received great responses, advice and...

I have made a couple of batches of wine. I first started with kits and they came with pretty good instructions. I also got lucky and found this forum very early in my journey and read a lot before I really started. One thread I found was similar to your rhubarb wine only it was blackberry. So i...

I just want to say thank you for posting your journey and for everyone providing advice. I am still a relative newbie and learned a lot with this thread. Thank you for sharing.

I was reading the tweaking cheap kits thread and there was a recommendation for putting the zest of half a grapefruit into the secondary fermentation stage for Pinot Grigio kits. I would really like to try this however I am currently bulk aging my wine. I am two months into that process. Is it...

Yes I have heard you have to very careful when adding sorbet[emoji12]

Question on timing. Is there a time limit between adding sorbate and back sweetening? I added sorbet about a month ago but life happened and I didn’t get to back sweeten.

What is your winemaking story? Started last year. Looking for something to be creative and realized I prefer wine over beer. I got involved when I got a master vintner small batch kit for my birthday with a cabernet sauvignon kit. Found this forum and then spent many happy hours reading various...

Just started my journey: Made and bottled: 1 gallon pinot gris kit 1 gallon cabernet sauvignon kit (aged in oak barrel) 1 gallon shiraz kit (aged in oak barrel) 1 gallon peach wine (experiment, learned a lot, not drinkable) Aging: 5 gallons pinot gris 1 gallon blackberry 1 gallon green apple...

Thank you for this thread. I am working on an apple wine and I wasn't sure what my next steps should be. I have pulled the first batch off of primary and it has settled for about a week. I wasn't sure how long I should let it age before adding k-meta so this has really helped. I will soon pull...

I recently started an apple wine and everything was going well. I make small batches and used 6 quarts of apple juice, 2 cups of sugar, 1 tsp of yeast nutrient and a packet of yeast. My first pH reading was 3.2 which I thought was too low so I added a tsp of calcium carbonate which raised it too...

Thank you for the help. I topped off and the smell appears to be lessening so that is a good sign. Now just need to let it age and degas.

I recently started a 1 gallon version of the green apple reisling kit from Master Vintner. I followed directions. However, it fermented to an SG of 1.000 instead of the 1.010 recommended. Additionally, it has a slightly rotten egg smell. I watched fermentation closely but it is likely that the...

Thank you. I found a thread on blueberry wine where you gave really good detailed info on the process to use before bottling. I think at this point I am still not clear but will add k-meta and clarifier and wait several months. Next up will likely be blackberry and there is a lot of good info on...

How did the peach vanilla turn out? I also really enjoy peaches over vanilla ice cream on a warm summer day. Late last night I saw that the peach wine was not done fermenting because it looked like the airlock had been popped off. I racked into clean carboy and did the straining like you...

Just racked my peach wine to carboy. Ended up getting a lot of lees in the wine as the picture indicates. I would think that I rack off the lees as soon as everything has settled the wait a bit to add clearing agents. Is that a good plan or should I add clearing agents now before I rack to get...

I started the peach wine. I used 6 pounds of peaches and thawed them with pectin enzyme. Then I added two campden tablets after they were thawed. I squeezed the fruit. I got pretty good clear juice just not a lot. I had some leftover peach juice from commercial canned peaches so I made that into...

I have just started a peach wine. I added half the yeast nutrient right away. It looks like I have a good fermentation started. It looks like I should have waited but am I running any risks for have added the yeast nutrients so soon? Thank you.

I have six pounds de-stones in the freezer. I have pectin enzyme as well. I will take your advice and just go for it. I have pectin enzyme and I think I will use EC 1118 yeast for the yeast. Sounds like I need yeast nutrient as well. I have campden tablets so after peaches are thawed will add...

Quick newbie question. I have some peaches that I would like to turn into wine. However I have not done a whole fruit wine before. Should I try a dragons blood first or just jump in? Thank you for posting your log

So to follow up the wine is bulk aging in a carboy topped with a commercial Cabernet. Since the k-meta was so much more it seems like I can rack once at three months without dosing with k-meta and then continue to age. Also too much k-meta leads to off tastes right? Thank you.