Search results

No the recipe does not call for tannins. I assumed the tannin in the recipe would come from the skins and pulp in primary. If the acid level is adjusted properly, would it be okay to not add any tannin and still Achieve a decent wine?

I picked prickly pear cactus fruits and made a simple syrup from them by boiling, pureeing, then straining the fruits to get a juice then adding equal parts of sugar. I was not using the syrup as much as I planned so I decided to make a gallon of wine out of the remaining syrup. I'm following a...

I'm about to start some of yoopers welches wine recipe but all my carboys are in use. I was wondering if it would be alright to use a 5 gallon bucket with an airlock on it for secondary. I'm planning on fermenting 60-90 days in secondary. Not trying to make anything fancy, just some cheap alcohol.

Thanks for all your responses and help! Ill follow the advice and hopefully end with a tasty product!

Happy accident for sure. Okay well the recipe I followed says to ferment blackberries in the primary for 4 days with out any sugar at 70-75 degrees. Then after the 4 days, strain onto 3 lbs of sugar and nutrient and place into secondary with an air lock. (I assume this is what keeps the finished...

If it gets above temp range does the yeast die off? Or is it a case of producing off flavors?

I started a batch of jack Kellers blackberry wine yesterday. I only had lavalin D47 yeast on hand and ended up using it. I just read it is recommended for white and rose wines. Do y'all think It will still turn out good with that yeast or should I start over?

No that won't hurt. Air is actually good during primary fermentation. It is best to just cover with a cloth to prevent big debris from getting in for first 3-7 days

I used the redstar Montrachet yeast. I know it wasn't best selection but its what I had and figured I'd give it a try. What temperature range do you reccomend? Also, the recipie I followed says to leave the straining bags with strawberry pulp in the primary for 7 days. Should I continue to let...

Hey guys, First time posting on this forum. I have a strawberry wine fermenting and according to the hydrometer, it has fermented to complete dryness in 4 days in the primary. Starting SG at 1.080 and now it's at .990. Is this bad for the wine? It has stayed between 72-77 degrees. Thanks for...