Recent content by slice

It was clear from what I remember.

It's in every bottle. I always clean and rinse bottles before use. For future reference is there anything I should have added to help prevent it?

I made some Catawba wine. This is probably the 8th batch of wine I've made and this one didn't turn out good. Has a slight sour taste to it and I added pictures of the settling that is in the bottle. Can anyone provide any insight into what went wrong? I used campden tablets, I racked it a few...

I know I used 3lbs of honey and 3lbs of blueberries and cotes de blanc yeast. Not sure if I out anything else in. Still checking for my notes

I believe the abv is around 13-14 I wrote it down and of course I can't find it now. Not really sure how to describe the flavor other than it's not like vinegar it's almost like an extremely green taste

How long should I wait before trying my mead? It's been six months and I opened a bottle of blueberry and it doesn't taste good. Wondering how long before I know whether it will amount to anything

I just bottled my first batches of wine. I did about 4 different kinds, I was having fun with it. I tasted some when I bottled it and it doesn't seem to taste the best. If I had to describe it, there's a strong alcohol taste as well as maybe a bitter taste. I don't really taste much of the...

I used 3lbs of sugar. Close to 5 lbs of mangos I believe. Just curious what's your mango wine recipe?

I was 1.1 sg when starting the batch. I also used 3lbs for the gallon of sugar.

So I made a mango wine and when I racked it it quit fermenting. But my sg was .994 or something like that. Also it just tastes like alcohol not much mango flavor could it be from not soaking the mango long enough in beginning? Is it a bad idea to buy mango juice to top off the batch? Just...

Does anybody have a really good peach wine recipe they use? I'm getting impatient waiting for my other wine to age so I'm going to make another couple gallons of something else in the mean time

I was planning on using campden tablets in my wine when I bottle it, but I heard a friend say to also use potassium sorbate to kill the yeast? Especially for the sweet wines. What's everyone's opinion on the 2?

I have a Cabernet/Merlot blend as well as a muscat

What's everyone's opinion on aging the wine? After I bottle it how long should I wait until I drink it? I made the wine on 5/20 and it's currently still fermenting.

Does anyone know where to get grape juice in the lake Erie area?