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Ok so I took all the 1 gallon Pumpkin recipes I had and combined the additives and this is what I added to my must before pitching yeast which I will do this evening I just made a yeast starter out of he must in the primary. I did not add tannins because I have 1 lb of raisins in the must. What...

Depends on how thick it is I don't want syrup if I get two gallons out of it that would be good too. 2 gallons will give me enough to experiment with spices. Should I use pectic enzyme? The Jack Keller recipe calls for it and the one I'm basing my recipe off of does not.

Is 9lbs too much pumpkin meat for 1 gallon or should I do 2 gallons?

Quick question what was your OG?

thanks for the info on the panty hose. I have seen a lot of people posting about using cinnamon snaps for cinnamon flavoring I see nothing wrong with this route and I can get that easily enough a bottle of Hot dam 100 or Gold Slager would go a long ways.

Sorry about that. That pick was from the initial fermentation I always record my first attempts with pics and documentation I put it on in reference to the darkness in the color of the wine this is a current pic of the wine and it is still doing nothing at all. and the only reason I ask about...

Be quite honest it has been 24 hours and I have seen no sign of additional fermentation so far. I will wait a couple more days and go from there thanks. These are both fairly dark so I'm not expecting them to clear very much am I right to assume they will be more like reds than a blush. Pic Below.

No I did not add sorbate it is still in carboys its only been in carboys for 2 months I will wait until 6 moths at least before bottling. I guess I could put sorbate in it now to stop any possible restart of fermentation.

Ok so I started this blueberry wine on 7/2/13 OG of 1.100 5 days in primary removed fruit and racked into secondary 1 gallon carboy. on 8/14/13 I racked it and checked the SG it had dropped to 0.990 in that time so I did a taste test and it was very tart and quite hot. Racked this wine again...

Wash, trim, peel and chop (or grind) the pumpkin. Place in primary fermentor. Add raisins, spices and boiling water. Let sit overnight. That is the exact instructions I don't foresee a problem with it myself. I will have to know how much to use though to use appropriate amount. I also thought...

Ok got a Q everyone I have a pumpkin wine recipe I am going to start this weekend but I cannot find cinnamon sticks at the places I get my groceries can I sub with ground cinnamon and how much would I use if so the recipe calls for 1-4 sticks of cinnamon?

Has fermentation just slowed or has it stopped all together? normally fermentation will slow considerably after about 5 days and will continue at a lot slower pace. Rack from primary into secondary and reattach airlock and watch for a day to see if it is still fermenting. As for the campden...

ok i was thinking my strawberry didnt smell so good to begin with either but its been a while since I made any wine so I thought I would ask.

I just started a cherry and a blueberry wine on 7/2/13 they are both fermenting vigorously. My question is I've been reading some of these posts and they talk about their wines smelling good while fermenting is it supposed to smell good because mine doesn't smell like blueberries or cherries it...

I used Red Star Montrachet Yeast last batch of strawberry I made with the same yeast and it was good had some kick to it but good. For one gallon just crush and add 1 campden tablet or pray to the wine gods for good wine. That's what I was thinking as for blending I forgot after fermentation I...

OK thanks a lot for the info.

OK so this isn't the first or last batch of wine Ive made but this is kinda a newbie question. I started a cherry and a blueberry wine 3 days ago they are both in 1 gallon carboys after 3 day initial fermentation. I'm concerned that I didn't get bottles cleaned thoroughly enough. Can I add...

I sanded a lot of it down today was trying to do it that way too much work that's why I posted on here trying to find an easier way and it is heavily pitted.

Ok thanks a lot guys I think I'll try the electrolysis looks fairly simple and i have the perfect charger for the job.

that works for the rust? I'll have to try the heat and salt. I was actually thinking of sandblasting it a little bit ago I'm kinda in a hurry to get it done since I want to use it within the next week to press some apples for a cider.