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I became tired of naming my wines "Blueberry Wine" or "Cherry Wine" or anything that will be duplicated probably pretty soon and then it's gonna be "Blueberry Wine II", "Cherry Wine II" and then the only difference will be batch # or year, so I came up with an idea of naming them more...

After 7 days SG 1.010. Dropped 0.006 in the last 24 hrs

I would love to teach someone the basics of wine making and things I've already learned and could share but so far my kinds when visiting us, enjoy my wines and get freebies when they leave. Maybe one day. So far it's a one man job. Oh, my wife buys some sugar for me if I ask her to.

Ok. So I believe I know where the problem is with the stuck fermentation. I used Fermcalc to determine how much concentrate I need to get the starting gravity without adding sugar. So for example Tart Cherry which is Brix 68, I used 2 gallons of concentrate and approximately 4.5 US gallons of...

Diluted with water. They will not ferment as they come because of high sugar content. Sugar was added only to chokeberry, 3 cups, and a little to passion fruit as well. The rest was concentrate and water.

PH 3.4. I didn’t measure TA.

in case of fruit juices that they have it’s more about dilution for drinking purposes than for making wine. Merlot juice is different but I got SG as I stated above.

I diluted 2 gallons of Merlot concentrate with exactly 4 gallons and 12 oz (US gallons) of water and I got 1.100 which is 23.8 Brix. And that’s very close to farmcalc that I used to determine how much concentrate I need.

I found the info on merlot fermentation temperature on winemaker magazine website. Are they wrong? Mastering Merlot - WineMakerMag.com.

Yeah. Pretty close except I expect about 2 gallons less. I wonder if my approach to the fermentation is close to what I should do. I think nutrients will not be necessary. Of course use of yeast will be debatable but right now I only have ec1118, k1-v1116 and Montrachet

I didn't know one day I would be making Merlot! I always said, There are so many amazing Merlot wines you can buy for $20, $30 at stores that making another one doesn't make sense. It's different with country wines so I was making country wines only. Yesterday I ordered 2 gallons Merlot...

This question is asked many times and answers are always the same and this is what I and most people follow. During fermentation headspace is not that important because the CO2 that is produced protect the wine but during aging process, headspace should be minimized. Sometimes you can use...

I bought those sets of airlocks with silicone stoppers that come in 2 or 3 sizes and they stay in the neck very well. https://www.amazon.com/gp/product/B09PHBNVY7/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&th=1

I am not really sure what you were trying to say in this scientific kind of, post. English, English:slp

Do you guys have a "deer problem" in your area? Unfortunately I do and all bushes and my vegetable garden must be fenced. Deer love those fruits or actually almost everything.

No. Your questions are very appropriate and valid but I didn't want to go into details first. So Apple wine was pH 3.6, Passion Fruit - 2.9, Sour Cherry 3.4, Chokeberry 3.5, Red Currant - 3.0 so all of them were in good range. The temperature was steady - 70F. I increased it to 72F when I...

How did it happen? Any idea? Was it associated with any heater?

If their Brix is so high only because of solids or maybe something else than maybe starting the must from the insane high sg like 1.160 by adding sugar would solve the problem?

I’ve made 5 different batches of wine recently using Colomafrozen concentrates. Three of them were entirely from Coloma, one of them were made from Coloma concentrate and pressed juice and one from Coloma and Vintner’s Best. In all cases fermentation got stuck at some point or not fermented...

Also by frozen, do you mean frozen by you or bought at a supermarket?