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I've just returned from my vacation in Punta Cana, all-inclusive resort. I was so worried before the flight that my taste and smell will not return and I will miss all this great food that was waiting for me. Well, the first day, Saturday, I could taste and smell only the food with more distinct...

Thank you guys. I feel much better but the taste and smell is 0%.

I started taking vitamin B12. I read it helps to recover those senses quicker although I don't know how true it is.

Yes. This is probably the worst thing. A few days ago I got covid. The first time since the beginning of the pandemic. I lost sense of smell and tatse. I took a few days off from work and I could take care of a few carboys but without being able to smell or taste anything it’s worthless. I...

I'm aging a raspberry wine now made from frozen raspberries, 3lbs/gallon. I added 3/4 tsp of tannin. I didn't realize that there are a lot of seeds and tannin would be sufficient. How about aging. I heard raspberry wine need at least 18 months of aging to be drinkable.

It all depends on what formula was used to create the calculator and if the small variation in volume as mentioned above was taken under consideration. It’s a tiny difference so if mixing is not used for any scientific experiment but just for drinking, I don’t think it makes any significant...

You will need 4.188 liter of water.

$34 for a degassing tool? I don't think so. I use a cut piece of a plastic cloth hanger and a drill. It's almost free. Make sure it doesn't have any cavities and it's clean and sanitized before use. You can always throw it out after a few uses and cut a new piece.

I decided to follow "Ohio Bob" suggestions and I added 8 oz of glycerin, as well as 1.8 g of Richie Extra Tannin. Next tasting in a few months.

Looks great! Yours is slightly lighter in color than mine. In my recipe I added some dried raisins that darkened the wine a little bit. My wine is already 16 month old but I find it a little bit tarty. It is much smoother than it was 6 month ago but I decided to age it longer. I'm curious how is...

If you added 2 sticks of a regular size of 3-4” it’s way too much in my opinion for a 3 gallon carboy.

I made a pineapple wine just once in August 2022. I added 3 1/2 tsp of pectic enzyme in the 6 gallon bucket and superkleer (in 2 steps 12 hrs apart) to clear the wine. It was clear within 10 days. It was made from fresh pineapples.

Did he drink any wine? If he did you will need to top off!

Yesterday I opened my Pineapple-Strawberry-Banana "Summer Blend" that I started in August 2022. The last time, in June 2023 it was still tarty and fruits were not so distinctive. I was really amazed last night. The wine is much, much smoother, tartness mellowed, Each of the three fruits are very...

Maybe I was not clear in my initial post. It was Coloma Frozen Merlot juice concentrate (68 Brix). So the must consisted of 2 gallon of this concentrate plus 4 gallons of water.

Yes. Not fermenting on skins was a mistake but I don't want to quit and call it a failure. It was my first Merlot made from scratch (almost - not a kit at least) so i want to correct it as much as I can. At my next racking, sometime in spring I will try to blend a very small amount with a...

Aging in carboys: Pear Raspberry Petite Shirah Red Currant Merlot Cabernet Sauvignon Forte Bordeaux Chilean Cabernet Sauvignon Apple Cinnamon To be bottled this year: Banana Dragon Blood

Thanks. That's a great advice. As for acidity, I don't remember what was pH without adding acid blend but it was definitely higher than my target of 3.4. I decided to rack the merlot today and I noticed not a lot has changed since september. Your advice on adding glycerin to merlot surprised me...

I use heat gun for shrink wraps. When I use shrink wraps, my bottles have already labels attached so hot water is out of the question. I print them on inkjet printer so water would damage them.

I started my first merlot from juice March 2nd ’23. I really have high hopes but I would like to ask how to proceed at this point. It’s been 9 months since I started and I don’t have a problem with bulk aging longer but maybe there is something I need to include in the whole process. So here is...