Recent content by M4rotku

Hey all, I am brewing my first grape wine kit after lots of experience with country wines. I have never had my other wines oxidize, and I am generally very careful to prevent it. However, I just tasted a sample of my shiraz blend that I decided to bulk age instead of bottling right away like...

Thanks! That is reassuring!

Coffee, I am going to add them in the right order if I use them, but I didn't want to add them to the primary before adding the yeast. I read that clarifying it right from the beginning diminishes the flavor. But yeah, the main thing I'm changing is aging it longer in secondary or tertiary...

Hello all, I have years of experience with brewing cider, fruit wines, mead, and beer, but this is the first time I am doing a grape wine kit. It is a shiraz blend. I got the kit as a means of obtaining the balanced juice, but I am not following the instructions and time table to brew it in...

Is fermentation supposed to restart after transferring to secondary and adding the blueberry juice? My airlock isn't bubbling at all. I am thinking about repitching the yeast.

I smelled it and it did not have a smell other than what cider should smell like at this stage.

Hey Guys, I think my cider has an infection. I am including pictures. It does not seem like a major infection and I don't think it needs to be thrown out. It would be such a shame to do so because the cider I started with was so delicious. The source cider was bought in a store, so I...

Hey guys. I have made this recipe before and my wife and I loved the wine. The only downside is volume loss. We started the last batch with 2 gallons and the end result was only 2 bottles of wine. Since then, we have learned more about clarifying agents, but I am still wondering what else we...

Wow, these are very thorough answers. It is a peach wine, so no concerns regarding red wines. I think I am going to cold crash still because it has not been in secondary very long. I am bottling it earlier than normal in order to free up the carboy for cider. Thanks for the advice!

Hey guys, As a little intro, I transitioned into wine making from cider, so I had always cold crashed in the past and used to see it as necessary unless you want your cider to taste like yeast. When I started doing wines, I cold crashed them as I was used to doing. My question is if (1) a...

I am using a hydrometer to measure gravity, so I should be able to be decently accurate with my OG goal. Good idea with the frozen blackberries to round out the body. I will try to find some. I did not know that acid could be added during secondary to the same effect as primary, so I will...

Update: I found the kind of calculator that I need, to calculate how much brandy to add. Here is the link for anyone interested: http://www.winesathome.co.uk/downloads/calculator.htm Based on my calculations, I am now thinking about maybe fermenting the wine to 15% instead of 10%, so as to...

So far my recipe is looking as follows: -4 46 oz. bottles of Farmer's Choice Blackberry Juice blend -24 oz. Welch's Grape Juice Concentrate (for added body necessary for port) - 3/4 tsp. Pectic Enzyme - 1.5 tsp. Acid Blend - Sugar to either 10% or higher amount, depending on what people...

Hey guys, I am hoping to make a blackberry port and I have a few questions for the knowledgeable community before I attempt it. I am planning on making the port out of Farmer's Pick (by Welch's) Blackberry Juice (100% juice). While it says 100% juice, not all of the juice is blackberry; it...

Adding 1 gallon vanilla, 1 gallon oaked, and 1 gallon bochet. 978.25 + 3 = 981.25 gallons