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I have about 3 1/2 gallons of satsuma juice in the freezer that I pressed from fresh satsumas back in the fall and want to make wine out of. Have a few questions that I hope you all can help me with. 1-Are there any issues with making a wine from citrus juice, such as getting fermentation...

Thanks for the awesome advice guys! Yeast I used was EC-1118 and fermentation temp was 76 deg. I briskly stirred the must several times daily with a wisk, so I know yeast had plenty oxygen throughout the 9 days it was fermenting. Took the advice of bernardsmith and put the must back into the...

I've got my first batch of Skeeter Pee going. Been 9 days and specific gravity was down to 1.026, so I decided to go ahead and rack from bucket to carboys under airlocks. Problem is I added campden tablets, thinking I was racking after fermentation was complete. Really mad at myself for...

Wondering if you all use wine bottles that had screw on lids for bottling your wine using corks? I have about a dozen that were given to me, but want to make sure the stress from the corks on the bottle necks won't crack the bottles. Thanks in advance!

Thanks so much for the info guys! I really appreciate your time.

Hi all. Relative newby with a couple batches under my belt, but have a question about the order of doing things in regards to winemaking after fermentation is done. Always reading and looking at the forums on winemaking and have learned so much here. It's relatively clear to me what to do up...

OK sounds good. Think I'm going to try the Cotes des Blanc. I'll let ya know how it does. I've never heard of the Sweet Noble wine from Old South, but I did Google it and want to try to find some to try. I'm in a hunting club right out of Natchez, so I'm definitely going to take a ride up...

I really appreciate the help jonereb! Sorry for so many questions, just trying to learn. 1) How do you know how much calcium carbonate to add before primary fermentation without testing? How much did you actually add? I have been reading, and seems like 3 1/2 tsp is the max you want to add...

jonereb, was just reading down some of the posts here on the forum, and saw your post about yeast selection for muscadine wine. Sorry about asking the same questions you asked.

Thanks for the info jonereb! I'm relatively new at this winemaking stuff and have been doing a lot of reading and "YouTubing", and enjoying learning. This will be my 3rd batch, the first using real fruit. The muscadines I have are from a friends place. He has them growing on a trellis in...

Fixing took start a batch of muscadine wine. Couple questions. First, what yeast would you guys recommend I use to keep as much of the natural muscadine flavor in the wine. Second, been researching how many lbs of muscadine I should use per gallon, and the recipes I've seen call for anything...

I want to make some of this banana wine, but I cannot find any golden raisins that contain no preservatives or sulfites. I know it will be a while before I need them, but don't want to get a batch going and cannot find the raisins. Can anyone direct me to where I can find/order them at...

Thanks so much for the replies! This really helps me out. I just finished racking from primary to secondaries w/airlocks. I did not add any K-meta before fermenting, but took the advice and added the K-meta in each of the secondaries before racking. Used the method jgmillr1 described above...

Hello everyone. Just getting into winemaking, and I really appreciate any help/advice that you wine connoisseurs can give me to a few questions I have. First batch of wince almost done with primary fermentation (2 1/4 gallons). Figured I'd do something simple with my first batch, so I decided on...

Hello everyone. New to the forum and new to wine making as well. Been reading books and watching YouTube videos on wine making for a while now and about ready to order equipment and supplies and get started. I'm going to be a small batch guy and having trouble deciding on primary and...