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I see lots of posts talking about less than 6 cups for a 5 gallon batch, but I'm having a hard time with what it tastes like based on the recipe. Maybe I've got a bad batch or it's my taste buds, but with 6 cups, it just doesn't seem sweet enough and I barely taste the lemon.. So I'm thinking...

I got I got caught up in people talking about price for a gallon.. but I ended up ordering a 32oz bottle, which showed up about an hour ago. I'm going to try it in my Skeeter Pee to see what it does... because with the 6 cups of sugar in my 5 gallon batch, it still doesn't taste right to me.

Folks, will this work? https://www.amazon.com/Vegetable-Glycerin-100-Pure-USP/dp/B075WC51H5/

Glad I racked it off the Lees.. I say this because I got a smell of it and boy did it smell like bread yeast.. And I know know since my other hobby is making pizza. I did take a taste to see how it was.. The wine itself didn't taste bad.. It was a bit light bodied and had a crisp taste of...

I was thinking fruit punch wine too.. Not sure if anyone's tried it, but there's a wine called Sweet Walter, and to me, it's a sweet fruit punch wine (at least I think it is).. That's what I'd like to make... something similar.

Thanks! I guess I'll be racking tonight when I get home.

I call it secondary, but when I moved it, I'd say it was done fermenting .... SG .994. I was going to rack it off the lees tonight, but then I remembered I had added oak chips.. So if I can wait a total of 10 days to rack, that's my plan, since my understanding is that oak chips pretty much...

I just racked 3 days ago from Primary to secondary. When I went today to just check things out, it looks like there's just over a centimeter of sediment already. I'm a bit shocked at how quickly sediment is collecting. So what the norm on racking? Rack as needed to get wine off of lees or is...

How do you top off with nitrogen, without it escaping before you can get a stopper, bung or whatever in place? Unless I'm mistaken, I thought nitrogen was lighter than air.

How well does that headspace eliminator work? I guess I'm asking how long before I have to put a vacuum on it again..

I had thought about using marbles, but it worries me because of possible lead in marbles.

But I thought Skeeter was suppose to be a no wait wine?

Maybe that's it! I started my wines 1st, by like 2 weeks. The beer was done and kegged in like 2 weeks.

Thank you for the advice.. makes a lot of sense.

So far, the SP that I just made isn't mellow enough to drink.. I've got sauvignon blanc that's cleared and just aging (5 weeks old now), and it really has a sharp alcohol taste too. I have to think the $3 stuff is better than what I currently have. I wish I knew how I could mellow out the...

I just racked it from primary to this 6 gallon carboy. I know the right thing to do is to top this off, but is it necessary? I don't want to open a bottle because I feel I'd use less than a glass and I cant really store wine that's been opened... at least I don't know how to properly...

I don't get it. I was at Total Wine yesterday and noticed they had all kinds of wine for under $3 a bottle. These weren't specials or sale items. They were their everyday price. How is it possible? Are these loss leaders for the store or is everyone ... from the grape growers to the...

I back sweetened with 6 cups as the recipe called for and the taste was a bit harsh. Added a bit more sugar to take it to 1.010. It now had a after taste of a light sulfur. I let a glass sit out for a few hours and tasted again. This time it tastes like I was trying to mix lemonade with...

I can't wine! I upped the sugar to 1.010 (was 1.008) and now I have a after taste of what seems like sulfur. Might stirring with some copper wire fix this?

Why was using samples just over my head? For whatever reason, I was think I had to do the whole carboy at once and I was afraid I it would end up to sweet. Thanks for setting me straight...