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Winexpert Island Mist Blackberry Cabernet

Well my sequence was this: Stored grapes in freezer Thawed grapes Pressed grapes in wine press Added campden & pectic enzyme to juice & added loose crushed grapes in cheesecloth & stored in fridge for 24 hours Added sugar to the juice, a bit more pectic enzyme, yeast nutrient, & yeast...

I use just water during secondary fermentation when I'm paying close attention to the wine, but for long term aging I'll use k-meta solution since I tend to forget about them for a while. And just as a word of friendly advice, don't forget to check the levels on a regular basis when bulk...

I'm not sure what you mean by pressing, but I'm referring to pressing/crushing the grapes in my wine press. Oh I forgot to mention that after pressing, I did put the bucket of juice along with the bag full of crushed grapes & skins in the fridge along with campden and pectic enzyme. Then...

The first time I made a Cabernet Sauvingnon, I made the mistake of filtering it. Filtering took out the deep, rich red color I wanted and made it a somewhat transparent lighter red. So I made the decision to not filter any of my red wines like that in order to leave the color in. When I made...

Hi all, A couple weeks ago I finally got around to pressing the grapes I had gotten from someone and started to make wine out of them. Primary fermentation went well and it's now in secondary. The juice is pretty light in color, in secondary it's a nice pink color so as soon as the yeast...

That reminds me once when I was looking for some plumbing fittings at the hardware store and this young guy was buying plastic tubing to make a beer bong.

Riesling? Love it.

I don't always bottle wine in beer bottles, but when I do, I use Dos Equis bottles.

I didn't know Mayberry had internet service.

Blackberries tend to be a bit acidic anyway, so adding more acid is not really the way to go.

Yes, I can't understand why any wine recipe would call for potassium sorbate at the beginning. It must be a mistake.

Sounds like what you're making is hooch instead of wine. :) You'll get a much better wine when using only 100% juice and wine yeast. The wine yeast won't necessarily make it stronger, but it will give it better taste. Avoid using any juice that has the word "cocktail" or "drink" on the label...

I like the one that says "Those stick figures aren't my family, they're confirmed kills." Then of course the ever funny "My kid beat up your honor student."

Some yeasts foam up more than others. Pasteur Red is notorious for creating large amounts of foam. Seems like there's another one I use that foams up high but I can't remember right now. I don't know what Red Star bread yeast does, but it would appear that in wine it's a high foaming yeast...

I would say wait 14 months. Or at the very least 6 months.

Last night I opened a bottle of my sweet red Concord from 2008. It aged beautifully. It was kind of strange to drink something older than my oldest child.

Being extremely careful, of course, to not crack the side of the jug.

Yes, those I linked to are cork type bottles. I don't know if they make screw cap bottles in that size. You could probably get by with regular 750 ml bottles if you need the screw cap type.

I've read about others making garlic wine before, but not onion & garlic. I'm sure it would be great for cooking. I've been tempted to make a gallon of garlic wine but since our garage is not cooled or heated, I don't have anywhere to make it where it won't smell up the place.