Recent content by Rev

I buy PVC caps to put over the cork from Midwestsuplies they are cheap and look professional and come in all colors and designs.

I always go to the recycling center. They are free and you can get blue, clear, green, champagne all sizes I've even got carboys from there before. They are always sorted in colors and I only pick the ones that have easy to remove labels. It always seems like they have 3 or 4 6x6 tubs full and...

Make your own version. Raisins are a safe addition. They don't add a tun of early flavor but will add some depth and mouth feel. You don't have to worry about them throwing off the ph or adding extra tannin or yeast nutrient to compensate for anything. Mulberry is usually sweet so the extra...

I think a good rule for ABV is 9-12% This is measured by subtracting your ending SG from your starting SG and looking up the difference on a chart. Google it, you'll find some good calculators. Some fruits with more body can handle higher alcohol content than others. Back sweetening is as easy...

That bucket is fine for a primary, almost anything will work I see alot of people just use trash cans (new of course). It would be a good idea to get another Carboy to rack your wine in. This helps with clarity and off flavors that can come from sitting on the lease. If you had to you could rack...

It's good, but don't forget to degas later. Or you'll start another thread with "why does my wine smell like rotten eggs" for now just enjoy the bubbles.

Has anyone ever made a raisen and tea wine? I started 2 with a black cherry tea and raspberry tea. So far it tastes looks and smells wonderful.

I've had this problem before and fixed it 2 ways. You can blend it, I had a peach with about 16% ethyl I mixed 1 part white grape peach juice to 2 parts peach wine, but mix to taste. You can also make another batch of the same wine with 1/2 to 1/4 as much sugar and blend. The next time you make...