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what temp is your must? get it up around seventy or a little better and whip the daylites out of it to git some O2 into it. then make a yeast starter, hydrate your yeast thenwhen it starts to foam up good add a 1/4 cup of your must, wait a half hr and add some more must, and repeat doing this...

the secret to making good wine, is making a wine YOU like, the heck with the rest of them, tast is a personel thing, i have tasted world class wine that i would rather pour on a fire ant mound than drink!!! make what you like and enjoy it. jim

just make a big yeast starter. start out with 2 cups of water (100 degrees) add a litle yeast nutrient, and add yeast. when yeast starts foaming good add 1/8 cup of your pee must, then wait 3/4 hr. and add1/4 cup of must, then keep adding 1/4 or 1/2 cup of must every 45 min or so till you...

. is it clear? well can you read a printed page through it? jim

i have 2 batches of pear wine going, one 5 gal. from raw pears peeled, cored, and sliced 1/4" thick, some were pretty hard, some nice and ripe. started 9/20 sg 1.090 pears 40 lbs peelings 1 lb pectic enzyme camden tabs racked 10/1 sg 1.025 pulp was about 50/50 mush &...

here is something to think on. pick the bottle shape you prefer and use glass etching solution to rough up the outside surface,to give the paint something to stick to. then coat the bottle with a thin epoxy, and dust with a black powder, before the poxy dries. if you know of a gold prospector...

ok! i tried it last night and its kind of sour. i told him to give it another mo. abv is 11%. i dont think it's going to make a very tasty wine, i have read that watermellon is rough to get right, if worse comes to worse is it to late to make vinigar out of it, and distill it after the first...

that was his discription, only his second try at making wine, i'll know tomorrow when i get there. we didn't add any thing just the wm sugar and yeast. he got me started back into wine making,after 30 some odd years of only handling 1 bottle at a time. so now i am playing catch up on what to...

my sin just racked a month old batch of watermellon wine, and says its very twangy, i know time will smooth it out,but if it dosn't what would be the best way to fix it. i think when we put the batch down we scooped to close to the rind and got to much green. i haven't tasted it yet (i'll get...

get out int the country in the older neighborhoods and look for fruit trees. and talk to people. most people that have fruit trees and and berries, don't mind sharing a few bags if they have plenty. 50 lbs blackberries 40 lbs figs 20 lbs blue berries all in the freezer to...

i would run them throgh a food processer on low speed, just enough to get a coarse grind. or old fashind meat grinder with a coarse blade. i have used both for muscadines, and peaches. jim

duh ya that makes sence. well i went ahead and put the batch down anyway. jim

new to forum, and have a quick ? i read about pectin enzyme and wonder if it is really needed for blackberry wine i am in the process of starting a 5 gal. batch, and would surejell be an aceptable sub. has any one tried it. i used to play around with making small 1 gal batches of wine years...