Search results

Your first wine sound right in the general range and should mellow out fine. Your second wine is a big high. Jack Keller explains some options for lowering it here: http://winemaking.jackkeller.net/acid.asp At this point it is best to let them bulk age and finish fermenting before you try...

Isn't that what they call 'the spice of life' ... :s

Plop them in a mesh bag, pull them out when it tastes the way you like it. If you know anything about the oak chips, where they were from (French oak, American oak, etc) or how much they were roasted; someone might know what flavors they may impart or how long to oak.

Congratz!! Get some sleep if you still can!!

I believe DAP is nutrient not energizer. I would use winecalc and figure out what ABV you want and then shoot for that SG. I think honey is about 20% water and 80% sugar so you'll need to work the exact amount out.

I was told vinegar like wine needs about 6months of aging in the bottle. If you don't pasteurize it before bottling the gas the bacteria make can pop the cap just like unstableized wine. It also halts the conversion to ascetic acid so you stop the alcohol --> vinegar conversion to keep the...

Some times it takes a couple days for the ferment to get going. The wines I have started at that low of a SG showed very few signs of fermentation but also finished super quick, I believe that is under an 8%. Keep checking the SG and see if it goes down on the plain one that is how you'll know...

It's hard to standardize how much juice you get out of a lemon. I think generally you are safe with 1 per gallon if they are big. You can also zest them for additional lemon flavor, but don't get any of the white skin in there it tastes bitter. Nutrient helps the yeast out one way, energizer...

It's a 5 gal recipe so you should be fine with tablets you put in. Get it warmed up for a couple days and if nothing happens repitch a strong starter.

You don't have a lot of lees so you should be fine. I forgot to include in my reply that I usually rack once about a week before bottling that gets most of the sediment out of the carboy and gives it some extra time for the last bits to settle. There is no major reason to rack before then.

Ah, I need to find me a copy of that thing. Sound like a great book.

Fine lees are ok for the wine to sit on, unless there are a lot. You should be fine with out racking till you are ready to bottle.

A lot of people use juice concentrate or as Steve said invert sugar and juice.

Quick question, why 2 gallons of spring water? It seems like it would dilute down the only ingredient?

You can always sweeten after the wine has fermented and been stabilized, with sorbate and sulfite. As it is a different juice combo it might not taste as good while fermenting or it might need to age a little. Someone with specific brand info might pop in here, but you most likely need to give...

I was joking about the condensed milk for sure!! I'm intrigued by it too you'll have to let us know how it tastes as it ages. The other white wine, milk wine. :) :) I crack myself up some times :)

Just use lots and lots of ice when you drink it! Cool the burn!

Welcome feel free to ask questions too we are all here to help.

If done correctly it will always be safe to taste. It just might not taste good. It's good to taste as it goes so you can have an idea of how your next batch is doing.

When you start throwing things into a kit, especially if you are not familiar with making that particular kit, it can cause problems. Have you made it before? Kit's are designed to work a certain way and each "tweek" can interrupt the process and send the wine off course. I'd be extra wary about...