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So the time to spray is at the flowering stage? Does anybody have a named spray that they use? I think that they cherry's were fine until they got a little close to being ripe, then the flies (mostly) started hanging on the fruit. Has anyone hung one of those fly catcher bags in the cherry tree...

This is my first full year of full blown cherry harvest. I have a few questions. I tested my cherries for sugar content. Most of the ripe fruit was testing at 10, sometimes under 10. I grabbed a really ripe cherry and it's tested around 15. When do you know when to pick the cherry? I have a...

I found the chart I used, it recommended .13 g/L, it was alcohol % based, I didn't know exactly what my alcohol % was, but I used a 12% figure to come up with this amount. Funny that a 13% amount of alcohol called for .10 g/L. I thought I was covered with that amount.

Can I ask what is the typical amount of potassium sorbate to add after back sweetening? Also, it isn't dependent on the amount of sugar added, is it?

I had no active fermentation for months before I bottled. Must be some wild and crazy wine!!

I did that already, assuming that I followed recommended guidelines, off hand I can't remember what amount I added.

You opened the bottles, let it referment, then resweetened and it worked after that to bottle?

The funny thing is, this wine is over a year old, thought the yeast was dead. Finishing the fermentation at this point and sablize and sweeten might just start the ferment again???

I had ordered a bunch of new supplies, had to check again if my potassium sorbate was one of them. I did just get it in February of 2024 so mine should be fresh. I bought a bunch of wine bottles from a person going out of the hobby. I might have to add a little more then rebottle!

I had the wrong terminology, I did treat with potassium sorbate. I'll have to check again on who fresh mine is. Thanks!

Hello, Wine is at 99.2 sg so I transferred to carboys. I have 20 gallons of apple wine, let the settling begin! On another topic, I had bottled my winter of 2022/2023 wine about a month ago, this morning there was a racket in my wine room, yes it happened, I had a bottle bomb. What a f....mess...

Hi Joni, Mine did just fine with sprinkling it on top both last year and this year. When I did a yeast starter with it I found that it didn't start so I just avoided that step and it worked fine. Thanks for the help! Bernice

I was looking a little online & didn't find a lot of peach pulp, there was also puree, concentrate, nectar, slushy, syrup, powder, smoothie mix. I did find a white peach pulp. Is there a flavor difference between white and the regular orange peach?

Apples were quartered, I used an apple type that my neighbor has no idea what type it is but I did add crab apple to bring up the tannins. I have no brew shop locally, but I will check on-line. How much peach pulp would you recommend for a 125 lb batch of the apple?

Hello, Well, I'm well into the ferment. Seeing as I had trouble with starting the ferment last year with the yeast starter. After that I sprinkled my yeast on top then was able to finish the wine. I used Calvin 71B and wasn't sure with the amount of apples I was using I chose to used two...

Hello to all again, I am doing a huge batch of apple wine, 125 lbs. I have a few questions. First, can I keep the apples in multiple bags instead of having them free roaming in my container? 2nd question. I have a pH of 2.70 and a total acidity of .50%. my acid was lower but I added some...

Hi Weaverschmitz! I finally got around to bottling my concord wine. I am kicking myself though as my bookkeeping of my batches fell through somewhere along the line. I think I ended up combining a couple batches together and not recording them on my carboys so I have no accurate record. I...

Good advice!

Agreed, it kind of seems like common sense!