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Do winemakers on occasion still use egg whites to clear their wine or should I order something to clear it? I was thinking I had months to worry about that. But I have lots of chickens and lots of eggs and that would be great if that still works.

Does this wine really taste like dirt? I am honestly really wondering.

Ugh.... I didn't even think of it being sweetened. Thank you! Of course I took the SG reading before I topped off the carboy. I have been checking it everyday and no bubbling or fermentation on top. Thank you for explaining the binding of the SO2 and it needing the addition. I probably...

Wonderful! Thank you. I had moved it to the basement which is about 50 to 55 degrees right now but I will drag it back upstairs and wait probably until Monday and rack. I was going to wait before clearing because I am not sure on the degassing, and have read that time will help with that. Can...

I did not add anything, just racked off the lees.

Thank you for asking. I got confused with what I heard here and several recipes I was going off of. I think I was suppose to put it into the carboy at about a week or at 1.03 ish and I waited two weeks and it finished at 1.000. It held that SG for 3 days before going it to the carboy. I did...

Those prices are not so.... bad. When I looked a couple years ago to have it shipped to me, I think it was over $100 for one leg. I have never had it. Most people do not think driving through ND is beautiful unless you go by the badlands. Most are bored almost to death.:sl So that is very...

:h That is too funny. My husband and son always tell me they want rack of lamb, when I ask them "What do you want for supper?" because it's the one thing we do not grow here on the farm, (besides seafood of course). It's their way of getting out of having to make a decision. I was going to...

I will be honest, I was really hoping this thread would take off in the direction of the thread starter had mentioned since I am so new to even tasting wine. The cellar worksheet sounds great for those more experienced. I was really hoping to hear about the different tastes that was...

Thank you so much for the yes or no answer. I still am trying to understand, what I am suppose to be doing. So many ways to make wine. Currently trying to understand MLF. :? It doesn't help that I haven't been able to drink alcohol of any kind for over 20 years because it just plain upset...

Ok, so I am a little lost, ( still new to the lingo) but I found where my campden tablet said 75ppm per gallon. So if the ph is only 3.6, that would mean that I may of added to much. I just did what the package and recipe said. A tablet per gallon. So maybe try just 4 tablets per 6 gallons...

I did put it on a folded up towel, next to the radiator but not on it and it has stayed at 76. Wrapping it with a towel or blanket is a a good idea. Thank you. The campden tablet say they are 57 percent sulfer dioxide. I did use canned juice too so, you are probably right I could of used...

Thank you all so much, I now have very active fermentation on top of the wine and you are correct it is warming up, it is at 78 now, so I took it off the radiator and it's back on the floor, and I will monitor temp. I really don't have a counter or table to put it on that isn't in full light...

This is the storm we had last week, I hope it isn't the same one. We got an inch of rain first and then 70mph winds. Amtrak was delayed 14 hours because they hit a 25 ft snow bank and 4 engines couldn't get them pulled out. This is our driveway. It took us a day to get out. This is only...

I think I am finally seeing some activity on the top but the numbers are all the same. When do I put the lid and bubbler back on?

Thank you, I just bought the yeast being a newbie. It says 2-2018 and it's been in the frig this last week.

I am sorry for asking about no fermentation, I know their has been many posts on this already. This is my first attempt and only know what I have read from books and online. But my question is when does one give up and dump it? Started 3-6-2017 I am making 6 gallons of valiant grape wine...

I am so glad for this thread, because I just started my first batch of wine and my must was about 62 when I put the yeast in and I haven't seen any sign either but it's only been 36 hours and I guessed it was the temp. I admit I am a little confused because I read from the More Wine site that a...

Wonderful! I have my own milk cow so I am glad you know how to fix the pasteurization. Also the yogurt and buttermilk is made fresh from the cow and not store bought, so I am unsure if that matters. I do use a 5 gallon stainless steel double boiler and love it. It keeps a constant...

That is the amount of salt the recipe calls for but if you are going to eat it fresh or freeze it, you could add less. I have always understood her recipe to be, warm gradually to 105 taking an hour but I have gotten new stoves at one point and it warmed sooner and I held it there and it...