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At 10 months old I tried the bottle. It tasted good, a little more time in the bottle will help. It was a little flat and I believe the addition of acid blend would have helped. There was a peppery hint from the nasturtium and a slightly sweet finish.

After you've stabilized and sorbated the wine some times sweetening will bring out the fruity flavors. As for which flavor to use I say go by which one tastes better to you.

Spent most of the day getting my new chicken run set up. Still got a long way to go till it's done. Just started the plum wine from the 45 lbs of tiny plums I've been cutting up for days. Ended up with a bigger batch then expected :r

If they end up with diluted flavor the f-pac is the way to go.

I have made an orange juice wine (from concentrate) without pectin enzyme and it took 9 plus months to clear and even then it dropped sediment in the bottles. Tastes alright now. You can drink it hazy or wait for it to clear the long way, time. If it is pectin haze I do not believe time or...

Ok let's add Farmy to the flavor wheel, kinda straw-ey with a hint of cow manure. :) It's most likely just degassing still. Have you done any degassing? In my wines that are almost clear I can see them degassing forever and some do it so much longer then others.

Sorry Mud, they've all been done before :D http://historywired.si.edu/object.cfm?ID=535

Finished putting two new beds in the garden. Then got to climb up on my friends roof and pick plums. Not quite as ripe as I would have liked but ripe enough. Hopeing once they are destoned to have about 20 lbs. The limbs were so heavy they were laying on the roof. I just sat on the roof pulling...

Mine are the free variety. My old neighbor just dropped off 8 single gallon pots of fruiting lovely strawberries. Not one of those berries will make it to ripe with my daughter around though :D

Woodbee might be right. The leaves are a little off for Calli lilly.

Thanks, I'll open it this week a see what's what's. Any one else got some pictures to share? Maybe some already identified problems for reference.

Maybe we could start an ongoing thread with photos of wine problems as a reference for people to look through. Let me start ;) My sister gave me some wine she made off an old recipe of my grandpa's. It's apple wine from 2007. I remember my sister said she stayed true to the recipe and...

Looks like a Calli-lilly. The green bumpy thing is left after the flower falls off. Nope you can't make wine out of it sorry :(

A handful shouldn't hurt, if you are using wine yeast. If you can't find sulfur free ones you can rinse the raisins well and leave them in some water to soak overnight. It will dissipate with a little time as in must. The smell is most likely just fermentation. It may change in a day or two...

That's a high starting SG, you might get that Tequila burn :ib Here's an idea for the worm at the bottom: http://www.youtube.com/watch?v=3HEEOM8cizw

I don't know anything about choke cherries specifically but it seems like you could pour a measured amount of boiling water on them this should break the skins. Mash them and much as possible and squeeze the pulp through a cheese cloth. It will let juice and some pulp through but can hold back...

potassium sorbate is also referred to just as sorbate. Potassium metabisulphite is called k-meta, sulfite, cambden tablets and more I'm sure. Sulfite and Sorbate should be added together as they are stronger together then individually. After a month it's hard to say if your sulfite levels...

If you use the google search from the tool bar it will match both words. I usually try both and see which one gives me what I'm looking for.

Or How not make rose wine I was driving into town the other day and noticed a bunch of small wild roses were in full bloom. I swung back later with a paper bag in hand ready to pick. I don't know why I thought flip-flops and shorts were a good idea as the roses were intermixed with black...

Did you use a base juice or fruit? It seems like Agave nectar by it's self would produce a pretty flavorless wine. What yeast did you use?