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Interesting combination of different fruit wines you have. I got a big smile when I saw the color of the one that is 2nd from the right, the 3 gallon peach wine, it is very similar in color to the wines I have clearing. Your peach/vanilla wine combination might be something to try down the...

More good, reassuring information about my peach wines that are presently clearing. I drove into the city to a business where you can get wine made from kits to pick up wine making chemicals. While there I showed the owner pictures I have on my cell phone that I took this morning showing the...

Thanks for your reply, it is very reassuring. Yes carboys labeled B & D are clearing faster than the other 2 with B being the quicker of the 4. You don't think it is an oxidation problem so that is good. I have never dealt with an oxidation problem so I would not recognize one when I saw...

I need fruit wine makers to put on their thinking caps and give me some comments and or advice about my peach wine. I made 4 batches of wine, all at the same time and I am concerned about 2 of 4 carboys of peach wine that is presently stabilized and clearing. Look at the attached photo and...

4 batches of Peach wine are now into secondary fermentation. Looks to be coming along quite fine and fermentation still looks good. I would guess secondary fermentation will be done in a fairly short amount of time and then onto the stabilizing and clearing. Looking forward to finding out...

I added the yeast today into 4 batches of peach wine, my first effort making peach wine. All 4 batches have starting SG of 1.100 and temperature around 23.3 Celsius. I hope all goes well and end up with good tasting wine. I followed a recipe I found online.

I wrote down the name of your trash can and will see what I can find up here in Canada.

Thanks for your reply. I am going to go ahead and see how it turns out. I would assume it will be just fine having the squeezed juice available right at the beginning, just like regular wine making. I will probably toss in the skins too, contained in a bag. In your picture you posted I see...

Has anyone every used DangerDave's Dragon Blood Wine recipe and instead of placing the fruit in a bag and removing and squeezing it every day during primary fermentation but instead pressing the fruit using a 'grape/fruit press" right at the beginning and then placing that fruit into your...

lepidgeon you are receiving lots now from winemakers that have, I assume, been making wine for a while now and are confident in their abilities to experiment and add different things to their wine kits, which I totally agree is a good thing. When I started out learning how to make wine I...

I must correct a couple of spelling mistakes I did in a reply. I typed "bye" in two sentences and I actually meant and should of typed "buy".

All good points about kegging wine Mortalpawn........... very helpful.

I agree with the comments here................. You have to degas the wine by stirring it by some means. Using a stirring stick, the long and hard way. Bye a drill, battery operated I suggest, and use a wand, either plastic or stainless and stir and degas that way, it is quick and easy. Bye...

I would like to add something I consider very important I read when I started to learn wine making. Use proper equipment.... that is meant for wine making. Cleaning & Sanitation........ "Anything and Everything" that comes in contact with your wine has to be clean and sanitized....... don't be...

Thanks for the good information Mortalpawn. Kegging wine interests me quite a bit. After fermentation is complete you have the waiting time for the wine to age, at least 3 months typically. I just recently opened the last bottle of wine from a batch that was bottled in 2015. The batches...

Going by everything I have read online Nitrogen is the gas to use for wine. Argon is also an option but the purchase cost for Nitrogen is much cheaper than Argon so that is what people use for wine, it also does not carbonate the wine like co2 will do. I also like the idea of having 1 or...

I was looking thru threads and I could not see any recent posts about what I have questions about. Does anyone here use Kegs for storing fermented wine. What gas do you use, I believe nitrogen is the best and more affordable than argon. I also read that a 75% nitrogen/25% co2 would work...

I use a stainless wand on a drill and finish up with a vacuum pump. That is my personal routine I use every time.

Rhubarb/strawberry............ the rhubarb grown in my back yard. 1 1/2 years old and tastes very good. Cheers everyone. :)

"My wife and I" .............. terrible spelling. :) Might blame it on the 2nd glass of wine. :)