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I made a strawberry port wine and since the last racking have been bulk aging it for the past 4 months. I was suppose to bottle it at the 90 day mark as the recipe said to but I got sent on a mission in the military. I know with k-meta every 3 months you are suppose to rerack it and add...

I had the same problem with my first batch of the choc strawberry port. I reracked it and degassed it again. it is currently bulk aging in a 3 gallon carboy and I am going to bottle it in the middle of April. I sampled it at the last rack which made it about 2 1/2 months old and I could...

Since I cannot stir to degas it anymore, there is already a lot of sediment on the bottom my idea is to use a wine pump that you use to seal open bottles of wine, I just push it down on the carboy stopper and start pumping and push down to create a seal. You can see the bubbles come out of it...

This is my first batch of wine from scratch. I have made 3 wine kits up to this point that are all bottled and no problem. I made wade's chocolate strawberry port and am to the bulk age step. I did not use a fermentation bag so when it was 1.015 I strained all the fruit out with a paint...

I used potassium metabisulfite as the recipe called for. I will wait a few days and see I guess, it should continue to grow if it is a infection and move across the top correct? If I do add more the pot meta stuff how much more should I add? I was thinking 1/4 tspn. Thanks, Jeff

I am doing my first wine from scratch after doing 2 kits. I have posted before for help on this wine and finally got it racked over to the carboy for bulk aging 4 nights ago. I backsweetened it before I started to bulk age it also, some say to do this and some have said not to. I went with...

Wade, It is your Chocolate Strawberry port recipe. I followed the directions but ended up with 4.8 gallons instead of 3.5. The only reasons I could see is I just put the fruit right into the must and did not use a fermentation bag, I strained it out with a paint strainer at 1.010, and I...

If you were going to top up and had to make up a gallon could you think of any fluid to use? Or should I just go marbles?

I am going to try to bulk age it in my 6.5 gallon carboy I think. I have 5 gallons right now before I sweaten it. That means I will have just below 6 gallons. What can I top it with that will not mess with the taste that is a 1/2 gallon? It is Wade's chocolate strawberry port and it was...

I am currently at the stage of racking and stabilizing my fruit wine. I pulled the fruit out at 1.015 and it has completed fermentation, it is down to .995. It is currently in a 5 gallon bucket with little headspace where it finnished fermenting. I am going to be racking it over to a 6.5...

Below is my story of this experience so far...to put the questions first so people do not have to read the entire story of my experience are.. I did not add the ascorbic acid in the beginning and plan on adding it at the end..is this a show stopper or is it still ok? Can I bulk age this in...

I have already started making this wine...as you know from other threads asking questions about the strainning process since I did not use a fermentation bag, I picked up 5 gallon paint strainer I will use when I rack it. One other question I had while I was making this recipe was the use of...

I hear k-meta alot, is that potassium metabisulfite? I even tried to google the meaning and it was not specific...

I am in the middle of making my first fruit wine and I have to push the cap under twice a days so I wanted to see if you guys agree with my sanitation practice. I got a spray bottle from the store and filled it with a solution of sodium meta and water and I spray down the item I am going to...

I am going to go to home depot today and grab paint strainers. My question is since I did not use them in the beginning should I transfer it now and let it finnish or wait until it gets to 1.015 and just use it to strain out the fruit at this time? Right now fermentation is going pretty...

Just wanted to see what others would do. I was bottling my blueberry shiraz and had everything to start a strawberry chocolate port wine and wanted to start it since everything was sanitized already. I did not have a fermentation bag though so I just dumped the 15 lbs of crushed...

Great idea, thanks alot for that...did not think of that idea.. I just soak it in the sanitizer and then pour it in? I have an extra bucket so I can just transfer to a different bucket...

Just wanted to see what others would do. I was bottling my blueberry shiraz and had everything to start a strawberry chocolate port wine and wanted to start it since everything was sanitized already. I did not have a fermentation bag though so I just dumped the 15 lbs of crushed strawberries...

I am making Wade's chocolate strawberry port. Posted below is his recipe and directions that are on his website. I know that George sells the stuff but do not want to order when the items I am buying are less then the shipping charge. Any other hints are welcome, this is my first wine from...

<DIV id=post_message_34616>I am about to make a fruit dessert port wine and the recipe calls for two ingredients I could find but not in there proper forms. Recipe calls for 1/8 tsp – Liquid Pectic Enzyme All I could find was the dry stuff, how much should I use to get it to this level...