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Julie .. At what point would you toss some k-meta in? Or is it not needed with the frozen concentrate This is what I have .. Added ingredients are malic and citric acid One can is 12 ounces. Directions say add water to make 48 ounces of juice. Probably should have provided that info in...

Thanks so much everyone !!

Hi Paul. I have not been here in a long time. Just now saw your question. We had 15 gallons of juice. After racking a couple of times we have about 12 gallons now. It is in cold storage and needing some attention. It hasn't cleared well and the acid is low. Not sure what to do with it at this...

Hello. For the life of me I can't find a recipe for Apple wine using frozen concentrate juice. Like the stuff you get at the grocery store and add water to it. I must have had a recipe at one time bc I bought a bunch of the frozen Apple concentrate several months ago. Needing to free up some...

Thanks for taking time to write all that out Paul! We actually have a bladder press so the sediment isn't an issue but I can see where it could be. We pressed last night. OG was 1.051 and we added sugar to get to a 1.075 sp grav hoping for around a 10%ABV for a nice mellow wine. We pressed with...

AkTom lol!

Monkfe We have about 100 pounds of whole pears in the freezer. Hoping to start them today. I was wondering how your pear wine is doing and If you have any advice. We will be using a press to extract juice. Also we are thinking about adding pineapple juice or fruit to the mix. The pears are...

Here is a fairly recent pic [emoji4]

Update on my chambourcin: Brix 19, TA 0.64, pH 3.2. Still hanging ! Netted with some netting we had on hand. A few grapes are falling off. Deer or birds getting a few. We have 25 vines lightly cropped as this is first year for them. They are beautiful !!

@Johny99-we opted for a Hanna meter and love it! You have some very good advice. I have figured out the acid titration and ph and am confident with this meter. However we also got the Hanna SO2 meter and she's a hot mess lol. Still working on that one! Have called tech support a couple of...

Thank you so much. That makes sense to me ... First finally

So fermenting to dry isn't always below 1.000 sp grav? Excuse my ignorance. I am trying to learn. Lol. I really appreciate you taking time to answer my questions!

Hi stick man. I have been running the calculations all along. I just didn't post them here. I am at around 1.02 sp gr at 6.7 Brix. I guess my question is- is it time to rack to carboys?

So we are new with making wine. Using our own grapes and this is first time making wine ever. Been checking Brix daily. I like doing Brix rather than so gr. It just seems easier. Are there any probs with Brix meter versus hydrometer ? Pitched yeast a week ago Friday on edelweiss and a...

Thank you Salcoco! I am letting them hang !

Yea. I have heard that too. We have some luck with dryer sheets but you have to trade them out frequently

Thanks cmason1957... Hopefully we can keep the deer out of them!

Oh that TA is 0.62 not 0.062

Thanks salcoco. Do you think they will continue to ripen even with the rain ?

I am trying to decide to harvest or wait? So first of all we have had 11 inches of rain in last 4 days and it is supposed to rain the rest of this week off and on and be cloudy all week. Very unusual weather for southeast Missouri. So my Chambourcin are as of 8:00 am this morning pH 3.1 TA...