Recent content by juicebag

I will make a little extra next time, my question would be should i let the extra wine go through the fermentation stage in a different bottle (with the chemicals and wine yeast)? I think Yooper already answered this question earlier. DA!!!!!!

I just put my apple wine into it's secondary 2/5/2010. I used apple juice to top off. A few hours later there's very little bubbles still present(fermenting stage).What would be a good alternative to top off with if I had no mixture left to add. Should I make extra when putting all the chemicals...

I just racked my first wine from the secondary today. It still had a little sediment on bottom. I tried it again , starting to taste a little better. I will take your advice and let the gallon sit for 4-6 weeks. I did the same thing you did emerald. I have another apple wine recipe from yooper...

I didn't use any tannin or acid blend due to the lack of knowledge at the time of making. I did use 12 oz cans (typo). This was the first experiment to see if I would be interested in wine making,I'am hooked. I have a apple wine, from apple cider, on fermentation stage right now. I took it from...

The juice was Old Orchard grape flavor and the quanity was 6 6fl oz cans. I made a 2 gallon recipe. Only added champagne yeast and yeast nutrient.

My first batch of wine turned out ok. My critics say that it's lacking body. The wine was made from concentrated juice, would this be the reason for the lack of body?

i started to make wine for the first time. I made it from concentrated juice,2 1/4ups of sugar,champagne yeast, 2 tsp of wine nutrient. made it to the directions off a web site. I put a balloon on top of jug. After 6 days the balloon is deflated, I'll shake the jug and balloon inflate then...