Search results

Well. How much do you want to make? It really is as easy as as putting a couple gallons of grape juice. Real grape juice in a bucket and pitching yeast. Cover to keep bugs out. Rack to a carboy in 5-7 days. Let sit a few months and bang.. I like EC kraus recipes. Fruit wine is my...

Put the berries in a bucket. Add 2-4#s sugar. Fill with water. Add petic enzyme. Add sterliant. Add nutrient. Cover with towel and let sit 24hr. Pitch yeast and cover back up. Wait 7days. Rack over in your 1gal container.

My 6 gal primary bucket with 5gals of fruit and one gallon of water racks over after primary fermintation into a 5 gal carboy with little head space. I will usually have to top with less than a gallon of water.

Unless it is blue berry or black berry or any small hard to harvest fruits. Then I would divide by 2.

I prefer with all friut wines you add as much fruit enitialy as the volume of wine you want to make. 1 gal of fruit for 1 gal of wine. After you rack off your fruit must from the fruit mush add water back to make the gallon. Like 5 gals of the chopped fruit if you want to make 5 gals of wine.

I have always fermentated friut in the primiary bucket with no bag for 7 days. Then rack off the juice after that 7days. If you use petic enzyme I belive, it's worked for me, that you can just stick your racking cane all the way to the bottom because all the fruit pulp and chunks float to the...

Comming down the pipe

Man. 6gallon carboys are all over 55$. I wish I owned them. Cheers

Seems like it will make wine to me. I used 8# grandulated sugar Lime zest 1lime 3 tbs lemon juice 2 cups white raises; body and tannin And made a slurry no boil just hot Then 3 big melons 2 seedless and one with seeds for tannin 1/4 tsp petic enzyme 1/4 tsp sodium bisulfiate 2tbs yeast...

Then pour a handle of Brandy in there and back sweeten too 2% slurry corn sugar Brandy. Your correct. A 6gallon vessel is correct

I wouldn't say ditch anything and only use water too 5gallons.

When you start make a 6 gal must in a 6 gal bucket or barrel or what ever you have. At first racking you will only rack over 5 gals of your juice into your 5gal carboy. If all you have is a 5gal fermintimg bucket then only start with 5gal even if it's a 6gal kit. It won't hurt.

You will rack off a half gallon of crap if you want clean wine.

I have been confused also. Fruit wines use different rates a d different brands have different rates. I'm not sure. I try to follow directions of receipt and product. It has turned out so far. The densier the fruit the more it requires unless you slow cook them to a pulp but then you change...

All that work I would make more wine. Sounds like you have a good receipt

Skip tops and bags. Ferment primary with light cloths over the bucket. Then rack to a carboy and airlock. Cheers

Pitched the yeast. Batch smells sour. But not bad. I just sprinkled the yeast on top and didn't stir so hopefully not to add unessary oxygen and help spoilage. We will see. It is 72* in the house. I hope fermentation will scoot along.

So I am into the 16th hour of letting my must sit at room temp with the ingredients and petic enzyme. Do I really have to worry about must spoling? I'm going to pitch my yeast this afternoon. Recipe just says to sprinkle it on top of the must. The recipe doesn't say anything about it or...

Lemon juice and take another reading.

So don't rinse after you clean/shake/pour out the one step solution? You don't want oxygen in your wine or is that little bit going to be pushed out through the cork after bottling?