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Thanks!! I hope it turns out ok, we'll see in 5 or 10!!

Makes you feel kind of weird drinking it when it’s bad, at least me anyway. I agree though, after all the effort, don’t want to throw it out. Patience, patience! What do you think about adding the regular raisins to the chokecherry?

Hi JustJoe, I made some chokecherry wine this year and was looking for a recipe, ended up finding one calling for golden raisins. Of course, I had no golden raisins at home so I tried it with regular raisins. Not sure if it will turn out, its been racked once and is chilling yet. I haven't tried...

Hello all, After a 2nd attempt at a yeast starter solution I was about to give up. As a last ditch effort I sprinkled some yeast on top of the must and did not stir it in. The next day I had fermentation. After a couple of days of very strong fermentation, basically, I could hear it when I...

Not airbase! Sorbate

My My wild grape wine is looking pretty in my gallon containers just waiting for me to get enlightened on what to do. I have added oak (1cube). I have added sugar to one gallon. I believe that I’ve added airbase to one gallon. As a matter of fact I’ve even added mango to one batch. Haven’t been...

I put in on the heated floor this morning and it is up to 40 degrees now, I am going to close the furnace room door, this will also raise the temp as the in floor heat with the closed door will warm up the room nicely.

I got it slowed down to 38 degrees after putting it in my garage overnight. It dropped my sg from 1.060 to 1.058 from late yesterday till this morning. Lots of bubbling yet so I still have a ferment. Yeah.

Update on my first "non-wild" grape wine. After my first ferment not working and my 2nd yeast starter not turning around (read above) I threw it out and restarted a new yeast through a yeast starting method over ten hours, adding a bit of sugar, yeast nutrient, water I pitched it in the wine...

I started the first round of the wine with the skins & seeds in a bag last on 2-12-22. By 2-15-22 with sg having started at 1.090 it had only gone down to 1.081 My temperature was 74 degrees, ph was 3.5, TA was 5.5. At this time I brought in a new bunch of grapes, juiced them and removed the...

I had it started at 1.090, I have a hydrometer. Turns out after trying to kick start the yeast again, it didn't work, I threw it out. I had started the same type of yeast in another batch the same day, no problem. I did not check the acid level on that batch. Seeing as it was my first batch of...

it fermented down to 1.08 and stopped for two days, nothing happening.

I will do the stirring and see if that helps, then take another sample. I have one cube in one gallon, wondering if I should add another? Bringing up another subject, I happened upon some domestic grapes last summer, more than likely Concord type, don't know for sure. I used a French Fry cutter...

Hi VinesNBines, I added an 1 of the medium toast French chips about two weeks ago. When I added it, I noticed that the chip of oak that I added was floating in the wine. Over the last couple of weeks I tried to shake to bottle a bit to possibly get it to sink. After pouring a small taste test...

Thanks G259, yes, that is always a concern!!

I'm kind of one of those gardener's where I try something and if it needs to be babysat to much "you're outta here!"

My fault, I listed the starting sg, I did bring both up to 1.09 sg.

Hello Fellow Winemakers, I am mixing up two batches at this time. When I get to this point I get stuck and am not sure if I know what I am doing. First Batch Minnesota had a good crop of grapes last year so I was lucky enough to pick some grapes off the vine, what type, I have no idea but...

Thanks OhioBob, I did find a thread which calls for adding white raisins to the chokecherry wine. I don't have the white raisins so I added regular raisins...who knows what I will come up with!!

Oh my, didn't want to hear that! No such think as adding a acidic powder on the soil each year? I am starting a chokecherry wine, haven't found a recipe yet. Would you ferment it separate then blend it later or is there something I could add to it in the primary to spruce up the flavor?