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The watermelon wine is fermenting very well and smells great. I’m at 1.028 and keeping temp in the low 70’s with frozen water bottles. I’ll rack it to secondary tomorrow most likely. It’s a beautiful sight! Thanks for the help !

Thanks for responding to my post ! It’s fermenting this morning. I did do a yeast starter and let it go 24 hours and the. tossed it all in yesterday. No spoilage yet. I keep checking on that. Temp is still 59-60. So far so good.

You are welcome. Thanks for chiming in!!

I agree with everything you said. It’s exactly where my thinking is on this project. Going to dose it again in about an hour. Retest in the morning and toss in yeast tomorrow. It’s at about 60 degrees and no spoilage yet. Any advice on my yeast choice? The combined strains of Rhône 4600...

It smells absolutely delicious at this point. I have been adding acid at half the dose i calculate. Testing ... then recalculating and adding half that amount again. Zeroing in on that sweet spot. I love that description you gave from jack Keller’s web site. I am envisioning a wine label...

Yes I agree. I couldn’t find much info on it. And never could find smaller amounts. I can mail you some of mine .

I just saw your post.. yes last year we used lalvin C for some Frontenac grapes and some Chambourcin that were high acid. I had to buy it in a big quantity too. We haven’t racked those wines in a while but are due to rack soon. I will let you know how they are doing when we rack. The yeast...

Oh dang. Sorry about your strawberry wine! I have lost one batch so far. But it was my fault. Rookie mistakes but losing any wine is heartbreaking .. I re-tested my watermelon a bit ago and pH 3.6 TA 6.2. I’m undecided at present if I add more acid at this point But leaning towards adding...

Thanks for taking time to answer! Yea I have read it’s challenging. I have doses it twice with acid blend. First time added half what I had calculated to add then rechecked my numbers. PH down to 3.9 and TA up to 3.3. Dosed it again last night and will recheck numbers here in a bit. The juice...

I could use some advice. We had a pickup truck load of watermelons given to us a while back. Good quality melons. Seeded. We scooped the flesh and seeds out and froze in zip lock bags until the weather was cooler and we had time to mess with them. We had 70 one-gallon freezer bags. Pressed...

Yea I agree it’s nice to bump the kits up a little. I go for a 1.070-1.075 ABV. Usually. I just started the pomegranate one. Added 8 pounds of strawberries. I love strawberry wine. I have never added that much fruit to one so time will tell. The ABV was 1.074 before I added the last bag of...

Lol. Looked more like beer drinkers. That’s funny. But so very kind of you. I just started a pomegranate kit and have added some strawberries to it. 8 pounds lol. We shall see how it goes !

My island mist peach Chardonnay turned out so well. It’s almost gone lol. Thanks for the help with getting it to clear !

That makes sense. I know the oil will be the big issue. I have heard to roast the nuts in the oven. Take them out ... brown paper bag to absorb oil .. repeat whole process 2 more times. Whew.. I’m tired already Thanks for responding ! I may try the boiling method.

Was wondering if anyone had anymore nut wine wisdom. Did anyone make pecan or almond wine that was good?

Henry, our RedBone Hound sadly and sorrowfully looks on at the last bottle of our RedBone Red Rose’ .. his namesake.

Got it bottled !

hi Stressbaby, I am also from Missouri and the beetles just suck. I hate them with a passion. We have started using Mustang Maxx this year plus got a decent sprayer that really blasts the sprays. so far ( knock on wood) we have stayed ahead of damage. But last year we had vines that looked...

Just an update. The pear wine cleared and tastes wonderful! It had been sitting in my bulk aging room and one day I looked over at it and it was sparkling clear. We tasted it a couple days ago. So very glad I didn’t toss this one!