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I used one crushed campden tablet. I added it after I poured the water over the strawberries and sqeezed the juice out of them. Waited 24 hrs before I added the yeast. Beware, don't sqeeze the banana's when you strain it like I did, just let it drip. Good luck and keep me posted on the progress.

hey. I keep mine set at 60. People recommend different temps but generally 50 - 70, I think. The most important thing about storage of wine is to keep it a consistant temp with as little up and down as possible.

Welcome to the forum. I work in a very rural area in GA and there are ALOT of wine makers in that area. Although whenever I use the word "air lock" or "racking" your wine I get blank stares. :? But I have sampled some of these wines and they pretty good. Most of these people use igloo coolers...

Currently I have: 10 Gal blueberry 5 Gal blackberry 1 gal strawberry banana 1 Gal apple All in secondaries. I am debating on next wine 5 gal peach (I do live in GA, afterall), 1 gal watermelon (I hear is very difficult), or a blend of using one of these or both. Not sure.

For some general wine making step by step you can go to E.C. Kraus for simple steps. http://www.eckraus.com/wine-making-steps.html

You can use a 6 gal primary although I would try to find a smaller one that is relatively close to the amount of wine to be made. Only becouse its easier to get all the fruit down in the juice, easier to stir, and easier to rack into secondary. I use a 3 gallon bucket for 1 gallon batches. I

I would go to my local farmers market and see what I can get reasonably cheap. If you don't use it all you can always freeze what you don't use.

Welcome aboard!

Thanks for the suggestions guys. I just spent an a$$ load on a fruit press, so I'm going to try and delay as long as I can on this project.... probably end bulk aging awhile!:p

I wrap towels around mine... and I LOVE Heinekin!:h

This maybe a dumb question but is there any difference between the powder or liquid pectic enzyme? Also, some receipes call for alot of pectic ezyme (ex. 2.5 tsp), that seems like an awful lot of liquid pectic enzyme.

That's good to know becouse I got it at a local winery. Didn't know they had it in supermarkets. Thanks

Luc, Thanks for the info. I went yesterday and bought some citric acid, so hopefully I can prevent that problem from happening again.

I just started the Strawberry wine from Jack Keller in this month's issue of The Wine Maker magazine. I think its going to turn out great. The only thing is it called for 2 tsp of citric acid and I did not have any, so I used the juice from 1.5 lemons instead. Has anyone used fresh sqeezed...

No, I do not have a cellar which poses another issue. I did look through some old threads and saw the commercial rack from Sam's. I may go that route for $85 you really can't build one for too much cheaper. I am going to continue rack my brain for alittle while.

Hello everyone, I have a 50 bottle wine cooler and its full and I have about 15 gallons of wine going now. I am going need more storage for my wine and I prefer to build my own wine racks. I was wondering if anyone here has built their own and may want to post some pics and ideas for...

I am getting ready to bottle a new batch of raspberry. I sweetened it and this time I am going to let it sit about 3 weeks before I bottle it. Do I need to put 5 more campden tablets in it even though I did when I sweetened it?

I think what is in my bottles is crystalized sugar from when I sweetened it. Is this common? Also, when I mix my pot. sorbate with my wine before I sweeten it, it will not dissolve completly so I have been heating the small portion in a sauce pan just long enough to get it to dissolve. Has...

Yes, you can taste your wine while it is still fermenting and it is good to do. The reason it is good to taste while it is still fermenting is so you know what it taste like in every stage of fermentation. This can help you down the road if you are having problems, you can taste it and tell...

Bein Bein - The way you and your brother did it is the way I would prefer to do it but I wanted to bottle some bottles that I did not sweeten. I was not sure if I could leave 4 gallons of wine in a 5 gallons carboy and I did not have 4 spare 1 gallon jugs around the house to do it that way so I...