Recent content by bonsaimonkeymom21

I read through a bunch of pages but never saw this asked. Can you bottle this like wine or does it need to be capped? Sorry if this was asked and I missed it.

I started a sastuma tangerine wine last week and its got a yeasty smell, I was just wondering if I didnt add enough oranges or if something was wrong.. If I add more oranges and let it sit for another week before filtering for the first time would it hurt?

its just the type of tangerine. this time of the year they are everywhere here and are really sweet and tangy. I think im going to try and use my blackberry wine recipe and just use my oranges instead of blackberries, i dunno how well its going to turn out but its only a one gallon batch. Im...

ok thanks!

do i need to add anything extra to get my yeast going in a orange wine because of the citrus acid?

http://www.familyherbalremedies.com/blackberry_wine_recipe.html this is my first time making wine and it turned out really good. I did sweeten it a little when i bottled

I use just sugar and yeast for my wine and its turned out fine, could someone fill me in on the tannin and other things that i see in alot of these recipes? I am new at this and it would be really awesome if someone could break down all the "talk" and ingredients.

sweet thank you.

ok sorry im a newbie and i like to sweeten my wine up so are you talking about adding a sugar solution right before you bottle to make it sweeter?

So if I use more yeast than I really need will it hurt my wine?

I tend to make small batches, about a gallon or two, and I notice the yeast packet says up to 5 gallons, so whats the best way to figure out how much yeast I actually need?

I see that I can buy blackberry extract to put into my wine when I bottle it to add flavor. I was wondering if extracts were my only option? Ive seen puree's and such and was wondering if this is the only way to make the blackberry flavor come out in my wine or if there is another way.