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+1 to that. Since sorbate just keeps the yeast from reproducing, its better to add birth control, give it time to take effect, then give the newly snipped yeast time to die out. I give it 1 to 2 weeks (while its clearing).

Glad to hear you're going to try this. I was going to as well but my carboys will all be full for another 6 weeks. Let us know how it turns out. One suggestion...as I thought about this recipe I considered how much fruit is normally used in a wine vs how much is used in the skeeter pee...

Ah, made my previous post before reading this one. Well congrats! How did they taste?

2 weeks after adding sparkolloid, the bitter/young wine flavor will have dissipated enough to properly sweeten. Since you obviously have no will power, I say plan to sweeten and drink soon. :) I would also suggest bottling at least 1 bottle dry, 1 off dry (just a little sweetness) and the...

Congrats! From my understanding, you should use as little water as possible with grapes. As for sugar, just add till you hit whatever SG you normally shoot for in your wines. I've been too busy to start my batch. I spent too much time cleaning bottles I found In a wine store recycle bin...

Ok, I'm sold. That's exactly the kind of explanation I was looking for. Thanks! I'm off to order some ingredients!

Didn't you pull it out of the hiding spot after only a day in hiding? I think you need a better hiding spot... :)

I actually just attach the wand to the spigot on my bottling bucket. Turn the spigot on, flush air from the line and voila! No siphon needed.

I see topics like this coming up alot so I might as well post my own. Anyone know of places in the North Texas area where I can get fresh grape juice? I don't have a press so I'm reluctant to buy grapes in bulk but I'd love to try my hand at some real wine grape juice.

Check the SG to verify that a slow ferment isn't occuring (just without visible bubbles).

I would think your best bet on that would be making a skeeter lime (sub half or all lemon for lime), then add a cherry syrup to backsweeten. Dangit, I should have tried that with my lime batch...lol.

Give it a week, then try it. You won't notice a huge taste difference in a day. But you will if you wait a week.

Wow, $35 a bottle plus shipping! Definitely more than I'm willing to spend on an experimental taste test. I guess really what I'm wondering is...would I like the Chocolate Strawberry Port from the recipes section of this site? If so, I'd rather make that than buy a bunch of commercial wines...

+1 to gremlins...or evaporation.

Very nice Derek, those are beautiful Steve, I call my quad berry Tinkleberry Tea. But moving forward I'll be calling it Tinkleberry Juice (made with real Tinkleberries...hehe). Basically swapping the Tea for Juice because I'm tired of people thinking there's tea in it. My tropical version...

Yes, it was a ruby port. I wish I still had the bottle to give you the name. I'll take a look at the liquor store for the others you mentioned, thanks!

Ha, I just finished posting my Apple Pie Cider recipe in another thread. You have a basic apple wine going already so I'll focus on the backsweetening part. In order to get a good apple pie flavor (for 6 gallons of wine) use the following: Cinnamon solution = 2 cups of water, 2 cups of light...

Welcome to the forum! I myself am just now looking into proper measurement of PH/TA levels so I can't help there. But, I can offer up a couple of recipes. First will be #2 - A good apple cinnamon cider recipe. Apple Pie Cider 15 Cans of Apple Juice concentrate Sugar to an SG of 1.080...

I've been debating making the Chocolate Strawberry Port from the recipes section as it sounds yummy. Before I jump right in, I figured I need to find out what a port tastes like. So I went to the local liquor store the other day and bought Chocolate Shop Cream de Cocoa (from the port section)...

+1 to that! :b