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Instructions Things You'll Need  12 ounce can of frozen apple juice concentrate, 100 percent juice  6 ounce can of frozen lemonade  1 pound of sugar  1 gallon of water  1/2 teaspoon pectic enzyme  1 packet of wine yeast  2 cinnamon sticks  4 whole allspice  1/4...

Fermax yeast nutrient with Montrachet yeast. It slowed down now. But I lost some into the airlock, so I had to clean the airlock after the wine settled down.:slp

I added the yeast nutrient today. It went ballistic just as soon as the nutrient hit the must. I'll wait a few days to top off with sugar water.

I have a friend that made this stuff a couple years ago and it tasted like I took a bite of pie. So I decided to make it. I found the same recipe that is posted in recipes on this site. And I wondered the same thing. No yeast nutient? Has anyone made it? It is working, but should the nutient be...

Maybe Applejack?

Bluffton, or Blufftucky to some. I grew up about 30-40 miles North of you in Marion.

I used the P.A. scale. It was 12% before adding the yeast. And 0% when racked into secondary. I have another post on it. (First 2 stage. What is going on.) I want to do it right, but I have alot to learn. And I thank you people for any ideas or advise that you give. I will start reading the SG...

I am just getting started in this. No ice to fish! May as well make wine.

I got the book (The Joy of Home Winemaking by Terry Garey) for Christmas and that is what got me started on winemaking again. She gave me the impression in her Blackberry wine recipe that you airlock the must from day 1. Is that a mistake? The must bubbled like crazy just as soon as the yeast...

The jug is in the same place that the Primary Fermentor was. There should not be much of a temp. change. I did not check the temp. of the must before racking. I guess what I want to know is. How could the must ferment out that quick? And should I just move it to a cooler place to age for awhile...

I started a Blackberry wine using frozen fruit 2 weeks ago. The must had a P.A. of 12% before adding the yeast. When I racked it into a gallon jug last week it had a P.A. of 0. Now it is sucking the water in the airlock. What is going on?:a1