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Started my first batch of pineapple wine. Using a recipe out of the same book, used by a local winery. Like that the instructions are really clear. I’m hoping this will help me branch out in my wine making journey.

I meant pulp bag

One other thing I am thinking, since I have close to 30 lbs of valiant grapes in the freezer, next batch will consist of pressed juice, and no skins and seed in a pull bag during the primary fermentation. From what I’ve been reading, the foxiness is coming from the skins and seeds…am I wrong on...

Foxy is a musky, almost urine smell. I wouldn’t even say it is close to communion wine. Has the smell of skinning an animal

By adding oak, do I add oak chips into the Carboy, and how much would you recommend?

Can anything be done to correct foxy wine? Or is it just the characteristic of the grapes. I’ve got three gallons made with Valiant grapes

I have growlers, but no airlocks that would fit. Would a ballon work for this?

I’ve started a batch of wine, and judging by the marks on the side of my pail, I will probably have more that I can rack into the carboy, when it gets to that stage. Do I save this for “topping off”, at an even later stage. And what or how should I store this in? Any advice is appreciated.

Hey everyone! My name is Steve, and am greener than grass seed to wine making. 4 years ago, I planted my first Valiant vines, and now have an abundant crop, with the intention of taking them to a local cellar, to do the wine making for me. Low and behold, he is no longer accepting fruit, as he...

I am about to try my very first batch of wine. Would you recommend adding any vanilla? Using valiant grapes. Trying to read as much info as possible.