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This one was from my new bud winemaker 3352...:se

Oh yeah I meant to say,..now I'm used to the yeast fermenting smells but this was different. Like there was bad berries in it ..hope not!!:?

• 6 lbs. Strawberries • Sugar – (As needed to get to Starting SG below) • Acid Blend – (As needed to get to Acid Reading below) • 1 tsp. Wine Tannin • 1/16 tsp. Potassium Metabisulfite • 1 tsp. Yeast Nutrient • 3/4 tsp. dry or 1/8 tsp. liquid Pectic Enzyme • 1 pkg. Wine Yeast •...

Have a off smell from the wine..What's the ideal temp. for strawberry? I have the thermostat set about 73 degrees. I'm wondering if it stop fermenting then when I put it in the secondary and started back. Smelled better after a day in the secondary.

Starting sg was 1020....trying to get the hang of the formula you have to use to get a certain alcohol content. Trying to get 12.5% so the way I figured it up. I use 7lbs sugar to start and 1 lb during fermentation..???

I wanna say between 35-45lbs... They where small,....quarter size.

Neck and back is killin' me from washing and capping 1,000+ strawberries. Thay smell great though!:i

Can you tell me how to make an F-Pak?

I have not made this before. I'm using the recipe I received off of here...

35#'s hopefully by the time i cap them and cull the bad one's i'll have almost 30#'s

Bought my strawberries yesterday. Started looking through them and some has a little mold( White looking substance) on them . Question is can i just rinse them off and it'll be o.k. or should I discard them?:cw

Thanks, Getting my strawberries this evening and will start the next day..!!

I need a good recipe.....anyone?...

Well I ended up using 3 quarts of Welches grape juice. That's how much room I had after i went from primary to secondary. I didn't want to because I wanted just the muscadine flavor but, The more I thought about it I'm ur under average winemaker and just want good tasting wine. Old man told me...

Store bought juice When I buy welch's or any kind of juice it just needs to be no perservitves in it right?

Did you add any thing to keep it from fermenting ?

topping off I about to switch from primary to secondary. I'm already shy of 5 gal. I know after I rack it a couple times it's gonna get even less. What should I use to top off with? I don't want to use water. :?

1024 was before I added 8lbs sugar. I don't really know what a good starting s.g for it is I'm still learning only my 2nd batch of wine. Sacalait said a good start was 1.085-1.090. stirred it this morning and it was workin goood.:sm

grape.......its almost more red than a purple. wished my camera wasn't broke or I'd send pics...later:sm

Started My wild Muscadine wine Monday and it already smells good. Has a good lookin emrald maroon color if there is such. It had 1024 S.G before adding sugar. :hug