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First of all I would like to thank you Mark and Bernard and Yooper for responding to my dilemma. I will explain my procedure and recipe to you now: ok so here is my recipe: 19 liters of fresh pressed Apple cider from crab apples sugar syrup (enough to bring the sg up to 1.095) 5 crushed...

So there is no way to fix it?

My cider tastes awful the best way to explain it is that it tastes like a wet dog smells lol. Is there any way to fix it? I have sweetened it and stabilized it in campden and potassium sulphate and it seemed to help a little better but I am worried that it is spoiled. I would normally bottle...

HI making chokecherry wine and I am wondering about the straining bag. Besides the obvious that a bag helps to eliminate mess, I am wondering if I might get better flavor if I just release the berries and let each berry have better access to the additives? I know that I will have to strain...

Making chokecherry wine and mistakenly 3 tsp pectic enzyme into the must before I added campden. will the campden be ok? 5 gallon batch have not added the yeast yet 1 tablespoon yeast nutrient 5 tsp. acid blend 25 cups sugar (syrup) 1 liter grape concentrate 5 crushed campden tablets...

This batch was around 3 gal. and I was getting a starting Gravity reading of 1110 so I added enough distilled water to bring the volume up to 23 liter line. Now have a reading of 1030 and it tastes very bland and watery. I have not yet added the yeast. I started out with about 6 pounds of...

Question: My choke cherry wine has a banana taste. It is still in the carboy and about six months old. Iis this normal or should I try to fix it?

Peach wine kit Just stabilized and back sweetened and it is giving off a really strong sulfur smell. Should I be concerned?

I bottled my choke cherry wine a couple of weeks ago. I thought I had stabilized it well before I back sweetened with honey but I guess I did not. Now I 've had two bottle bombs. should I pasteurize, as the sticky by pappers suggests for cider, or should I dump the whole batch into the...

Would it be wise put the entire amount of honey (around 5 cups) into an empty carboy and then rack the 23 liters over top of it? And secondly, at what point after this may I bottle?

The final OG was .990 and I have just racked it into the campden and potassium sorbate. I am ready to back sweeten. If I use 1/4 c honey per liter of wine is it going to be too much? I took off a liter of wine from the original carboy and added 1/4 c honey and poured a little of that into...

sounds great thanks!

Hi I have chokecherry wine in a carboy and I am kinda needing the carboy and I am wondering if I can bottle the wine or should I wait. I have racked it twice and there is very little lees on the bottom.

my own crab apples crushed in food processor added campden tablets soaking in water bath 48 hours squeezed by hand ( yes my own hands) do i pasteurize to kill any possible bacteria that may have come from my hands before i add the yeast? please help

ok ... so in Manitoba.....crabs are crab apples

It seems that all the cider recipes call for store bought juice. Is it not safe to make your own from your own crabs? Now I am worried about contamination. How do I be sure that they are not contaminated? I have done the preliminary sterilization and cleaning. But I am pretty sure that some of...

Thanks so much!!! how much yeast nutrient should I add? this is your recipe.

ok sorry more details. I have prepared 60 lbs of crab apples in two different primaries (30 lbs each) they were frozen. I covered them with purified water and left it alone for 12 hours. then I crushed 5 campden tablets and dissolved that in 1/2 cup of purified water and left that another 12...

Well the recipe calls for pectic enzyme and I used bentonite instead.

what about cream of tartar?