Bottled tonight. Best tasting wine I ever made. No sugar and no camden or kmeta in end. 3 gallon batch. Used 24 350 ml and three 750 ml bottles. I degassed last two or three days. Stay at home wine. I highly recommend. The bottling phase is the most enjoyable.
I use cheese cloth and folder rubber bands (both at Walmart). BTW a bucket labeled 5 gallons at Walmart was really only 4. I make small batches and use a 3 gal bucket for the primary in one gal batches.
I say wine is fermented fruit without heating anything. You need heat to make beer or liquor. Quality of wine is a different subject. Mad dog 20/20 is not from napa valley
I ferment at 70-71deg. I make fresh fruit wines. I have a commercial wine fridge bought at lowes. I can fit a 3 gal and 1 gal carboy into it. With the thermostat set to the lowest setting the temperature is around 60 deg f. I put an RTD probe inside and control the power applied to the fridge...
It is a learning curve. Like a previous post stated, you can over think it. I over thought everything in the beginning. I made plenty of mistakes. It took me more than two batches to get something drinkable. I would start on a small scale ( one gallon). It also gives you a way of figuring out...
Just bottled some strawberry. I used the PE. My recipe book calls for tanning but I didn't use it. It turned out awesome. I like fruit wine dry and about 14% alcohol. It makes for a good night.
Anyone have a recipe for mango wine? They sell mango chunks in the frozen section for making smoothies in Walmart. My wheels got to turning. I wonder if SAMs has them in larger quantities?