Recent content by homeinthewoods

I made peach cider of the summer and very quickly found that carboy was infested with bacteria in some micro-scratches. Even with all the cleanings I did it never did clear out, so 5 gallons of delicious cider down the drain.

I am still new to wine making and normally use apples and concentrates, but I just completed the first racking of my canned Peach wine. I tasted it just to see and it has no taste of a peach at all. I know it's still very early in the process, but is there something I can do to bring that fruit...

How did it turn out?

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I am very new to all this and have a lot of crazy questions. Anybody wanna help me out?

I was having some crazy ideas and wondered if adding a pack of jello (no potassium or recognizable yeast killers) to my primary fermentation would be detrimental to the outcome of my wine? Any thoughts?

I was having some crazy ideas and wondered if adding a pack of jello (no potassium or recognizable yeast killers) to my primary fermentation would be detrimental to the outcome of my wine? Any thoughts?

I was having some crazy ideas and wondered if adding a pack of jello (no potassium or recognizable yeast killers) to my primary fermentation would be detrimental to the outcome of my wine? Any thoughts?

I was having some crazy ideas and wondered if adding a pack of jello (no potassium or recognizable yeast killers) to my primary fermentation would be detrimental to the outcome of my wine? Any thoughts?

I was having some crazy ideas and wondered if adding a pack of jello (no potassium or recognizable yeast killers) to my primary fermentation would be detrimental to the outcome of my wine? Any thoughts?

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