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the bentonite is a small amount, the others are all from .5 to 1 pounds, except the tannin because it is so light but there is a bunch of that too.

What will the acid blend taste like if it is good versus if it is bad?

I went home this weekend and I brought back all the wine making supplies that I thought I would need. While I was going through the supplies though I found all of the dry goods that we used to make wine maybe three years ago... pectic enzyme, bentonite, acid blend, K-meta, potassium sorbate...

the plan is to make the wine as the fruit comes in season and I plan to go pick most of it myself. that was the way grandpop did it and thats the way I am going to do it.

excellent, thank you.

not to be picky, i don't want to add anything liquid after the fermentation, and I don't want to sweeten it either after that. I guess the real question is if it is under airlock, do i need to have the carboys full? if so perhaps after fermentation instead of moving to carboys I should go...

Perhaps I was misleading, I plan on fermenting one 5 gallon primary for each fruit. weird side question... when I move from primaries to carboys and I have say three gallons of liquid I cannot use my five gallon carboys? should I stick with using the one gallon carlo rossi jugs for secondaries...

Well I was wondering, if anyone knew how to find the information that I need... I had found out last year all the different times that which fruits came in season in PA to be able to go pick them for wine making. What I wanted to know was, does this happen at the same time every year? would...

Thanks man, I think I can fit in here once I get the swing of things, I like forums that have friendly inviting folks who actually say hello and what not. and I love oldtimers. I am a young dude but I have a respect and adoration for old people and their stories and experience, I guess its...

yeah I posted in here before I posted the other one so I didnt ignore your advice, I will be getting one. Thanks for all the welcomes and I hope I can reproduce my grandfathers work. I have tasted the winery version of his wine and I can say that I liked it and that it is good, but according...

very well then. recycled bottles and a hydrometer it is.

I am moving to pittsburgh. I am getting ready to start culinary school since my bachelors is not the dream degree I thought it would be....

I have no hydrometer I have the carboys, airlocks, bungs, a corker. I need to get all the chemical type stuff. I have another post where I said about bottles and my idea to get them. For fruit I plan to go pick it myself.

Well my first two questions... My first question is, do I really need a hydrometer. In all the equipment that I have found of my grandfathers, there is no hydrometer. How vitally important is the hydrometer? The second is I am on a budget and cheap, I have found prices for bottles but I...

Well I am moving in a few weeks to a new place so I have decided that once I get there I will begin. I plan on making a few small batches a year, by that I mean I will be making wine with pretty much whatever fruit comes in season. I have enough Carboys to make 100 gallons but I am not trying...

My grandfather had made wine for years and even supplied a winery that is local to us with a recipe or two . I went with my Grandfather to a wine festival a few years back and I saw how respected he was there and I realized that I wanted to make wine too, just like him. his children were all...