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I will be moving to a new home soon. (downsizing) This place has a small backyard vineyard, so I will be learning along the way with this new adventure. I have no idea what varieties of grapes are here, and the previous owner did not know. He had not bothered to care for the vineyard...

Country comfort food. Venison roast with garlic, carrots, onions, celery and other seasonings. Oh, and of course a glass of wine.

This is an old man made cave on our property. I took this photo in the fall a couple years ago. It was built right after the civil war and was used as an oven to fire pottery.

This batch is cooking along. The bubbler is clicking at just under 80 times per minute. It had been really clear before I added the pear juice and got it all stirred up. I am wondering what all I should have on hand as fining agents to clear this up. What would be best for a mix of...

sour_grapes LOL! I guess I did that would be a big bottle and big transfer failure (fiasco). I'm just really happy it's all working and that carboy is cooking away. I filled the 6 gallon carboy plus a 1/2 gallon jar which I closed using a fermentation lid for a large mouth canning jar. The...

What a fiasco! I added my rescue juice to 6 gallon batch in a fresh carboy. It's working. It was a mess. I didn't have all the parts to siphon it and tried several attempts, spilling on the floor and myself. The hose slipped up and lost suction about half wsy through. I ended up lifting...

When I added the 3 cups sugar it all smelled like yeast. A few minutes ago it smelled more like alcohol . It must be working. I think I will plan to add it back to the batch I need to rescue. Also, the 6 gallon I accidently added the potassium sorbate to is getting a pretty good layer of...

I added 3 cups to this 1/2 gallon and stirred it up with another teaspoon of yeast nutrient. It appears to be going crazy. I think I'll be able to add it to the other tomorrow.

Oh, I thought 1.010 was ok. I'm going to add more sugar now! I don't know if I can get an accurate SG at this point with all that yeast in there. How much more sugar would you recommend?

Thank you. I will do that.

I sure hope this works. It won't taste like the kit should have. I'm not sure what vanilla pear will add but it might be interesting. How many days should I let this yeast grow before adding it back to the batch I am trying to rescue?

This picture was 20 or so minutes after the first picture

This was shortly after adding the yeast to the home canned vanilla pear juice.

I screwed up big time. I started two batches at the same time. I am totally a beginner, and maybe a little scatterbrained as well. I ordered a winexpert 6 gallon kit of gewurztraminer wine. After making a thick mud of the bentonite I managed to get it stirred and stirred enough that the...

The video won't post but its bubbling once every 2.5 seconds.

While I'm waiting to get more juice to hopefully salvage my kit wine, my wild plum wine is starting to take off. It's bubbling faster than when I took the video. SG is 1.096. I may have overshot my point of aim a little with the sugar. The pH is 3.41 without anything to adjust it. I'm a bit...

Well not exactly a rookie mistake but just negligence. It was not sodium metabisulfite I accidently added but potassium metabisulphite/potassium sorbate! I'm afraid this batch may be ruined and I am sick about it. I simply grabbed the wrong package as I went to add yeast to the kit wine. I...

I also just realized the bung I have won't fit the 3 gallon carboy the plum wine is in. I taped a latex glove to the top and that is going to have to do until I get something ordered!

I just added the yeast to the plum wine. It doesn't look like the kit wine is doing anything. I'm hoping I didn't kill the yeast by having the sodium metabisulfate in there 26 hours earlier. I'll give it more time, but if nothing happens should I just add another batch of yeast? If so, when?

Great! Thank you very much. I will try to update this thread as I go along. I just did the temperature of my wine. It is frigid cold outside right now but my kit wine is 74 degrees and the wild plum is 76.