Search results

I am now using a floor corker for bottling rather than a hand corker. Using #8 corks, after a couple of hours several of the corks are now above the tops of the bottles by over a 1/8 inch. Didn't have this problem with the hand corker. Any suggestions?

Shatzie, I have been making mango wine for several years. The last batch I used 16# peeled seeded fruit for 6 gallons. I always add sugar to 1082. It always always finishes fermenting out about .992 giving me a 12.2 ABV.

I am interested in making a modest investment in a going winery that makes their own wine and has a serious event and facilities program. The stock program must offer a dividend.

I am interested in making a modest investment in a going winery, Any suggestions?

8 batches of 6 gallons

Chessdunk, the papaya peelings worked great. Wine came out clear as a bell.

What you want to do is break down the pectin with pectic enzyme. I live in Costa Rica and ran out one time. I used papaya peelings.

I make my 6 gallon batches same as you - 5 + 1. I add oak cubes to the 5 gallon carboy only and mix the two at the time of bottling.

This subject comes up about every year. For my two cents, I have been making wine where we live in Costa Rica for the past several years. I have no source of glass carboys or Better Bottles and use 5 gallon plastic water jugs and 1 gallon plastic jugs with no problems. I make both fruit wines...

I use a cab sauv imported concentrate every year and make about 35 gallons of wine. I put it in 1 gallon plastic jugs and freeze them until I am ready for the next batches the following week. Been doing it for several years.

I spent several years making fruit wines and have found that they are all sour after fermentation. You must back sweeten at the proper time with at least some sugar for the wine to be drinkable. This is why I don't make fruit wines anymore as I like only dry wines. I do make a sweet mango...

I only drink dry reds. I know what I like. I can pick out a wine that has high acid. I either like it or I don't. I really don't care if I can pick out vanilla, berries or whatever.

I don't have a freezer to do a cold stabilization.

The wine has just finished it's fermentation and has a high acidic taste. Of course this is not uncommon for it's age. It usually mellows out after about 10 months aging but could still use a little adjustment. That's why I would like to be a little closer to a TA of .65 using calcium...

I am making my Cab. Sauv. using a bulk Italian imported concentrate. I started out with a TA of .90 and using potassium bicarbonate I am able to reach a maximum reduction to .75. I do not have the facilities to do a cold stabilization. Has anyone tried to add calcium carbonate at this stage...

You are right at my place to go deer hunting in the U.S. when I lived there. Go to the Wellsboro diner. Best meals in town, especially breakfast.

I make several gallons of cab sauv from bulk imported concentrate every year. For the past several years acid has been high and even using potassium bicarbonate I could not bring it within range. I do not have the capabilities to keep it at a cold level. Any other ideas?

I highly recommend Winemaker Magazine. A couple of years ago I ordered a free 3 month sampler. Loved it but it was so expensive getting it sent to Costa Rica that I never went forward with the subscription.

How cool can you get.

Shouldn't these posts be mad in "Kit Making"?