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  1. S

    Back Sweetening

    That's hilarious but also very scary, I did open my first bottle outside & kept it from anywhere near my body just to be safe. I was pretty worried too!!
  2. S

    Back Sweetening

    Hello to All, I opened all of my wine bottles that were processed without sorbate and was lucky to not have any explosions. Thank Heaven! Now I can sit back and let them be without worry. Of course, we had to taste test as we went and one bottle was sacrificed in the process!! HaHa
  3. S

    Back Sweetening

    No Kidding, this is an area of wine making that has always made me a little on edge. This year I can't avoid it as I have too much wine to leave in the carboy's. Have to get it in a bottle! Appreciate the help!
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    Back Sweetening

    Thanks Everyone, Glad I asked, looks like I'm uncorking a few bottles already done!!!
  5. S

    Back Sweetening

    So if I am understanding this right, my wine that is bulk aged for 12 months does not need sorbate after back sweetening? I had a couple of bottles that produced quite a few bubbles after adding sugar. Will this cause problems if I bottle?
  6. S

    Wild Grapes - I'm going for it!

    Hi David, I have my concord wine chillin in my garage, soon to be finished and bottled. I didn't give it a thought to do a 2nd run on them. Thanks for the tip!
  7. S

    Wild Grapes - I'm going for it!

    Great! I'm sure you will love it, but it does take some time!
  8. S

    Wild Grapes - I'm going for it!

    Hey BigDaveK, I have done some wild grapes over a couple of years. Mine is pretty much a repeat of what you mentioned. Another thing to try is to cold stablize the wine to help drop the tartrate acid out. I also added oak cubes to mine. I bulk aged it for two years then back sweetened and it...
  9. S

    how to make the recipe with grapes vs just juice

    What other wines have you made?
  10. S

    how to make the recipe with grapes vs just juice

    Well, it's been a long journey for me and I still feel like a rookie! It depends on how serious you plan on getting when it comes to wine making. The best advice I could give you is to go onto the beginners forum. There is so much good information to help you with understanding the whole...
  11. S

    how to make the recipe with grapes vs just juice

    Hello weaverschmitz, My wine from last year is still in the bulk storage. I haven't started my wine making season yet...lots of irons in the fire with elderly parents and helping them out a lot yet. I did move the carboys from my dark storage room to my garage to do the cold storage and try to...
  12. S

    Apple wine, questions with Jack Keller's recipe

    Thanks Dawg, Hope you are better, never good to hear "hospital, again". When we finally get the time to do all this fun stuff, unfortunately other things go along. It would be a wonderful world to have mandatory retirement at 55! By the time the government says we can retire we are wore out...
  13. S

    Apple wine, questions with Jack Keller's recipe

    Hi ChuckD, I like the idea of adding juice, then you get a more robust flavor! Thanks for the help, I'll be looking back on this next year!
  14. S

    Apple wine, questions with Jack Keller's recipe

    Hi Dawg, I'm making notes on what method not to do next year as I am on the verge of a not successful ferment. I like your idea above, just wondering what specific gravity you shot for as the starter. I'm also assuming you added sugar after the apples softened and were mixed. Thanks!
  15. S

    Apple wine, questions with Jack Keller's recipe

    Hi Chuck, I'm rereading your post, did you add sugar based on a recipe or did you test it when you added the apple juice or cider to get it to a certain specific gravity. If so, what target am I looking at for the start of the ferment. I like the idea of freezing the apples, adding the juice...
  16. S

    What's in your glass tonight?

    I'm with the margarita crowd tonight! @ the_rayway and vernsgal, been there, cheers!!
  17. S

    Apple wine, questions with Jack Keller's recipe

    Whoa, I'm stumbling just reading this! But It sounds like your house is the one I wanna come over to for a party!! I do freeze everything! I should have left may apples whole though, and saved myself a lot of time. I do have about 20 gallons of wild grape, Concord grape, Frontenac grape & red...
  18. S

    Apple wine, questions with Jack Keller's recipe

    Thanks Dawg, sounds like my kind of recipe!
  19. S

    Apple wine, questions with Jack Keller's recipe

    I hope what's underneath is ok yet! HaHa I have two batches, one is fermenting yet (the one the looks like a brain), it tastes fine, not spoiled...we'll see
  20. S

    Apple wine, questions with Jack Keller's recipe

    Thanks Hounddawg, Thanks sounds like a much easier method than what I went through. Did you take the seeds out or leave the apples whole?
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