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I dont live anywhere near and cant pickup. So I would have to go with hotpacks. Sounds like that is not a good option, unless buy skins and add some Tannins up front durring fermentation.

Unfortunately I missed theLHBS juice bucket by this year. Bad planning on my part. I was researching last night and found Walker juice co. Does anyone know anything about them quality of reds etc?

Thanks for the response, but yes I did try sweetening slightly, did not bring the flavor forward.

I am from Missori. So It is not really available around here.

I have a Rhubarb wine that has been aging for about 10 to 11 months now. I have tried the wine and it has no Rhubarb flavor. Any thoughts on how to improve it? If I was to make a flavor pac where could I find Rhubarb? I started with 2 cans Vinters Harvest Rhubarb. Made 6 Gallons. Any...

I am having issues getting my wine to start fermenting. I have used 71b yeast. Acid test kit reads .45%. Checked ph it read 2.85. Temp is 70 degrees. Did not use a starter. Never do and dont have issues. Any thoughts about what issue could be?

Tested the acid and I need to add. What kind of acid should I use?

Thanks for the suggestions.

I am making vinters harvest fruit Rhubarb wine. I have purchased 2 cans for 5 gal recipe. Are there any recomendations for the yeast?

Thanks for all the info. Will b. Starting my batch soon.

I am wondering how much water to add to this. I plan to go with a basic recipe. Also what yeast would work best?

I have about 25-30 lbs of blackberries I have been saving up to make a wine with. Does anyone have a recipe that they would recommend? Hoping to get about 5 gallons out of the blackberries. Thanks.

That explains alot about the falvor of my wines then. Thanks for the response!

I never realized that the different acids can give wine such a different taste. Whats are recommended for the following wines. Reds Red zinfandel Merlot Pinot noir Cab Whites Pinot gri Sauvion Blanc My reds do not turn out very good and it could be the acid. Any advice is appreciated.

How do i check for acid? I have a ph meter, but nothing to check for acid.

Do you recommend adding the acid before or after fermentation?

I recently bought some Chardonnay juice. I am wondering what type of acid to add to the wine, bland, citric or what? Any suggestions appreciated.

Yes I did. Always add camdon

One more question. I used a welches/old orchard base. It took about 1 week for fermentation to begin. Just walked downstairs and it seemed foamy so fermentation began between yesterday and this afternoon. With it taking a week, does anyone for see any issues, spoling etc? Seems to smell ok.

Is the k1-v1116 lalvin?