Recent content by akronwineguy

Campden is cheap and I would recommend it if you want the wine to be enjoyable. Keeps things sanitary and will stop fermentation from restarting when you age the wine. Best of luck, once you start making one batch you will want to try to make all different kinds!

I think the hydrometer is a must, especially trying for the first time. This will tell you how much sugar you need to add and how the fermentation is going, etc. You can easily make something that will get you drunk by adding yeast to sugary water or fruit juice but making something pleasurable...

If you are using a food grade plastic with an airlock you should be fine. I have several 5 and 6 gallon plastic carboys that work very well for my secondary fermentation and bulk storage and don't taint the wine with any 'plasticy' taste or smell. The biggest concern I would say is that...

Why were you keeping it in the bedroom? Where do you store the wine while it's aging?

Just curious of any opinions here. I made a 5 gallon batch of a chardonnay that has been oxidized.. it has that slight nail polish remover smell. I pretty sure it got compromised when I tried to cold store it in my garage in the winter and my airlock cracked. Thought it might be okay but i...

Personally I would stick to white raisins since the raisins are a go to in a lot of recipes and add a subtle character.

Since it has only been about a day you can cut/mash up the fruit and add it into the primary fermentation vessel without many worries. Just make sure you are sanitary with it. You can also add during the secondary fermentation although that may not give much body body it will add the...