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I'll try to keep this short! I've made maybe a dozen fruit/tea wines over the past few years. Apple, pear, green tea & ginger, etc. About 3 months ago, I started 2 1 gallon batches of Kiwi Wine and Prickley Pear wine, both from about 6 pounds of fresh fruit. Fermented in primary about a week...

Thanks for the help! Got home the first day, slwoyl bubbling (maybe 1 every 5 seconds, later that night up to 1 every 2 or so, so I dumped in bottle #2 of lemon juice, still going steadily, gonna add in rest tonight!

Actually based on that recipe! I just started it a bit different, thinking I could get the bulk going then add in the lemon juice once 4 gallons of must were up. Now just wondering if there is a way I can save the must if it doesn't start fermenting!

I've made plenty of wine in the past, never one as acidic as lemon wine however, where yeast might be hard to get going. I let my yeast multiply in a bowl of sugar water for about 6 hours yesterday, then added that to about 4 gallons of water+8.4 lbs sugar. I added 32 oz of lemon juice, with...

Having never worked with spices like cinnamon/nutmeg/clove, how much would I want per gallon of wine to get the subtle flavor of it?

Thanks for the reminder! I forgot that vanilla is also on the list of ingredients, did you have other extracts in mind?

A friend and myself are tinkering with the idea for a Carrot Cake Wine, and I was wodnering if anyone had ideas for where we coudl derive the buttery/cream cheese flavor. Currently we plan to have carrot, clove, cinnamon, and possibly almonds as the main ingredients. Anyone have any thoughts?

I transferred my Strawberry wine into 2 growlers last night, topping one off with simple syrup. Should I be worried at all that when I glanced this morning they didn't appear to be bubbling in the airlock? I *think* it smelled fine during transfer last night, but don't have enough experience to...

So silly me, I bought a siphon without doing my research. I have 2 gallons of Strawberry wine in a 5 gallon pale I need to siphon and/or filter into 2 1-gallon Growlers. The siphon I bought was a Brewer's Best Bottle Filling/Siphoning Set It has a cane, tubing, and an attachment at the end...

I just bottled a gallon of welches concentrate wine (and apple peach) that I'm assuming turned out well in that it tastes like a very dry white. My question, what do I need to do to backsweeten a few bottles?

Any warning signs to look out for if it starts to vinegarize? Any chance to save wine once it does?

So it's day 4 of Strawberry wine in the initial fermentation bucket, stirring daily. I wash the stirrer REALLY well before each time, but am still just nervous that I won't know when/if the wine goes bad in the bucket. Any advice?

To avoid flooding the forum with new topics, I'll just post my additional question here... How long should active fermentation last? Namely, my coffee wine's airlock was bubbling maybe once a second for the first week and a half or so, and has slowed to maybe once every 2 seconds already...

So I am making a pretty standard strawberry wine much like these recipes: http://winemaking.jackkeller.net/reques5.asp I want to add 2 campden tablets to 2 gallons of the initial mixture to make sure everything is sterilized well, and am wondering how long I need to wait to add in the yeast?

Thanks for the help! Seeing as this one seems to be going OK, I plan on starting a few gallon batches of strawberry wine this weekend!

Appreciate the advice, currently just worried about the small white globules churring in the batch!

So a quick update. After around 6 days, it is still bubbling away furiously and churning quite a bit inside. One thing I noticied in the churning, is a fairly large amount of small white globs in the wine itself. Is this normal or is it something bad? Anything I need to do? Thanks for all the...

So I'm just wondering at which stages I can add tannin, and what the benefits might be at each stage? Does it affect yeast growth or anything of that nature? Thanks, Kyle

So I've made Apfelwein in the past easily enough, and decided to try my hand at something only slightly more complicated. On Friday, I prepared 5 gallons of mocha coffe wine per the 2nd recipe seen here: http://winemaking.jackkeller.net/request110.asp I followed everything exactly besides not...