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Long story short, my peach wine has a kind of flat, dry, bitter taste that every one agrees tastes like either baking soda or baking powder( no one knows what either actually tastes like). so it tastes like crap. One thing of extra confusion is that it tastes stronger like crap in some...

I followed jack kellers honeysuckle recipe, but I have one remaining question. All of my other wines, I leave the mesh bag containing the "fruit" in the primary with the wine. His recipe has you steep the flowers, then pour through the mesh bag into the primary. The big question is: Do I...

I spoke to my boss at the farm today, and asked what fruit was the first to be harvested in the spring. (trying to figure out what the first batch I could whip up was?) Her answer: shad berry. aka service berry. Apparrently its the first tree to bloom in the spring, (white flowers?) does any...

Im getting ready to make some pumpkin wine, was planning on using what we call spookie pumpkins, AKA, sugar or Pie pumpkins. My question is will cooking the pumpkin whole before removing the flesh for wine hurt any thing? When I eat Golden Nugget squash, I take the entire thing with out...

Well i went and sanitized a 6gal carboy and my syphon tube with iodophore(sp?). I completely forgot about the fact that they are supposed to soak for 2 minutes and then be taken to air dry. I left them in over night, and now the syphon tube is stained that iodine gold color. My question is...

So my recent decision that the price I unknowingly paid for raspberries was cost inhibitive to making wine got my cheap ass thinking........ it's the sugar in the fruit that makes the wine - if i wanted to make flavorless win, just put sugar in water - add yeast. Would this make flavorless...

What do you guys pay per quart for raspberries? were having a dispute around here. One side thinks they sell for 4 dollars/quart the other thinks they go for 16/qt. I found surprisingly little info online. what do you guys pay?

So i think i've kinda go the first half of wine making down, mixing, adding yeast, primary/ secondary etc. now the second half, Which I have no clue about. I take it you follow the recipes on when to rack through out it's life, but when do you 1) add potasium sorbate? as far as I can under...

I did some reading before making my black berry wine, and many recipes said that when racking into the secondary, only fill the carboy up to the shoulder and the rest goes in a bottle - also to the shoulder. Pictures showed the wine foaming into the remaining space. I racked to the...

My question is - how long is the sanitation good for? When I stir - I sanitize the stirrer. Do i need to re-sanitize every day while I'm stirring in the primary or does the sanitation last a bit? Ive been sanitizing, the crap out of everything (when my wine tastes like ass its going to be...

I'm new to making wine and figured - why not be new to making mead too? what are the differences in procedure? What do I need to do different? any different equipment necessary?

If anyone read my first post - you're aware I'm having some "volume" issues in my first wine operation. So my next question: thinking I was wisin up a bit, I figured rather than make 2 gallons of wine in a 2 gallon primary and ending up with 1.5 gallons, Id make 2 gallons of wine in a 5 gallon...

I am a farmer and have access to many left over fruit crops this time of year. I was given a flat of number 2 strawberries the same week i was given some old wine making supplies. Next thing I know Ive got 13 gallons of wine in the basement. Only problem is I know so little about making wine...