Recent content by Dee1961

I am making a 5 gallon batch of Peach Wine. The instructions said to add water, sugar and chemicals and peaches in a fermentation bag, put campden tablets in and let it sit with a towel over it for 24 hrs. Then it says to sprinkle yeast over the surface and cover with a towel for 5 - 7 days...

4/17 was start date, it was 1.090 5/16 it was .994 Yeast was Lalvin D47

I have started a batch of Maple Wine. I am on my second racking, (Racking once a month) Right now it is sparkling, has no Maple flavor but it's not a bad flavor, when would I back sweeten? It is not causing the airlock to bubble anymore and hasn't for a while. Thanks for helping a newbie...

Do you think it would be OK to add it after clarifying, once fermentation has completely stopped?

I am in the process of making a white chocolate port from a kit. I would like to add a raspberry liqueur to it. Would I add it right before I bottle it?

I made a batch of JAOM, started it March 21, 2016. The airlock stopped bubbling about two weeks into it, should I be concerned? I haven't done anything to it.

I made a batch of JAO starting 3/21/16, the airlock stopped bubbling. should I be concerned?