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I've read lots of discussion in the forums about variable capacity tanks, and most comment about needing to tweak the tank to use it for long term storage. After reading the article on page 36 of the Aug-Sep WineMaking Mag, I've decided to give it a try. My question for the forum is, does...

This label is for the corn whisky wine I made last summer. We opened this along with others for a wine tasting late spring. It got the label later after a couple of the ladies said this one put them on the prowl, enough said. It is a mistake of sorts. I was shooting for a higher octane...

Beet wine, road kill, and candy cane wine... well my onion and potato wine would probably be a good compliment to that list. Took a while for the laboratory to stop smelling of onions as did my hands from pressing. Most friends that have tried say something is missing... steak. If I could get...

I had made several wines and thought how easy this wine making thing is until my blueberry experiment. That was my first stuck fermentation. We do learn more from our mistakes and challenges, so chalk it up to education. Please keep us posted on how it works out.

I put the wild muscadines down this morning. Checked my grape leaves and found a few on them as well. They will get a good spaying this afternoon and I've pulled all infected leaves.

That is an awful pest. Don't want it near my grapes so, its getting gut down tomorrow. Thanks for the info!

Here's a label my wife swore was written for her, until I revealed it was for my onion and potato wine.

This is growing on a wild muscadine at the back of the property. Can't find anything like it on the web and I don't want it to get to my good muscadine and grape vines. Any ideas :a1

I've started tying the amount of K-meta to the PH at bottling time but I know you do have to protect the wine during the fermentation process as the K-Meta drops with the lees over time. I used 3 tablets at the beginning (3 gal batch) and was going to add more but decided against it this...

Julie - When I checked the SG this morning it was down to .992. I went ahead and racked to carboy and topped off with some fresh watermelon juice I had in the frig. It has a low brix of only 12 so should help keep alcohol down some. Funny thing about winemaking is all the surprises you...

Wine making is a combination of cooking and chemistry, with lots of experiments. That's why it's so fun. My first batch of Blueberry was slow to start, and then got stuck at about 8% ABV. Then I researched all I could about unsticking one, tried one method and got it going again but then it...

The yeast starter was the trick here I guess. At the rate it's going it will be done with primary fermentation by the end of 3 - 4 days of fermentation tops. As for keeping it cool, I converted our detached garage to an office (man cave) a few years back with a small split system heat...

Picture didn't make it for some reason. 2nd try.

Roughly 24hrs after pitching the yeast starter the SG is down to 1.030 from 1.086 starting SG. The yeast is working hard, boiling away, great smell and looks like I'm past any chance of spoilage. I ordered up a new test kit for TA, and the PH is down to 3.53 from the original 3.7. I usually...

Checkout the image below this is 8hrs after pitching the starter. I'd say I'm off to the races with the fastest fermentation start to date. If anyone is interested, I can update how this batch goes later.

Bottled: VR Pinot Noir SO Sangiovese Chianti SI New Zealand Pinot Noir Apple Oaked, Dry (grew and pressed apples) Apple no oak, Dry (grew and pressed apples) Muscadine Red, Dry (grew and pressed grapes) Muscadine Red, semi-sweet (grew and pressed grapes) Pomegranate, Dry (grew and pressed poms)...

Thanks again guys. Yep I probably overworked the starter a bit. Never used one before. I've been making wine for about 2 years and started my vineyard last summer with clearing a slope full of Kudzu, lessons learned there... that stuff is hard to kill, but the muscadine and grape vines are...

Thanks for info, I did stop adding the Acid Blend once I got the PH down to 3.7. Tasting the wine after adding sugar it didn't taste too tart and it improved the otherwise bland taste of the juice. The juice is around 65deg right now and has been through the night. I'll get the yeast starter...

Tonight was my first attempt at watermelon wine. For reference I used two recipes. One from Jack Keller that he got from Norma Jean and Carole Darden's Spoonbread and Starwberry Wine book, the other was from Winemaker's Recipe Handbook (purple 101 recipes). The one on Jack's website from...