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thanks for the advice - it got put off until tonight. Will it effect the flavor? also, for 5 gallons, any suggestions on how much cinimon/nutmeg or anything else to put in? few tsp's?

well todays the day for this pumpkin wine. A friend suggested baking them whole to keep flavors in then scooping them. Basic question is does cooking the fruit used to make wine effect it's taste/outcome?

Im getting ready to make some pumpkin wine, was planning on using what we call spookie pumpkins, AKA, sugar or Pie pumpkins. My question is will cooking the pumpkin whole before removing the flesh for wine hurt any thing? When I eat Golden Nugget squash, I take the entire thing with out...

Well i went and sanitized a 6gal carboy and my syphon tube with iodophore(sp?). I completely forgot about the fact that they are supposed to soak for 2 minutes and then be taken to air dry. I left them in over night, and now the syphon tube is stained that iodine gold color. My question is...

those are called cushaw's

so if the general consensus is it tastes like ass - thats good enough for me. thanks for the help

So my recent decision that the price I unknowingly paid for raspberries was cost inhibitive to making wine got my cheap ass thinking........ it's the sugar in the fruit that makes the wine - if i wanted to make flavorless win, just put sugar in water - add yeast. Would this make flavorless...

well 6 pounds is about 4 quarts i think. That would be 48 dollars at my price vs 36 for yours. Maybe they really do get 12/qt at farmers markets

well some one here told me they get 12/qt here at market? they have to be blowing smoke up my ass right?

What do you guys pay per quart for raspberries? were having a dispute around here. One side thinks they sell for 4 dollars/quart the other thinks they go for 16/qt. I found surprisingly little info online. what do you guys pay?

thanks for the help. In my head I was kind of thinking of it as: 1st half, preparing and making the wine, 2nd half finishing bottling sweetening, what ever else needs to be done after a year of sitting.

So i think i've kinda go the first half of wine making down, mixing, adding yeast, primary/ secondary etc. now the second half, Which I have no clue about. I take it you follow the recipes on when to rack through out it's life, but when do you 1) add potasium sorbate? as far as I can under...

Thats kinda what I thought I'd hear - Thanks for the quick help.

I did some reading before making my black berry wine, and many recipes said that when racking into the secondary, only fill the carboy up to the shoulder and the rest goes in a bottle - also to the shoulder. Pictures showed the wine foaming into the remaining space. I racked to the...

Using iodaphor - I never considered just leaving it in there........ Its all fruit wine - two gals strawberry - 4 gallons blueberry - 6 gallons peach - 2 gallons raspberry - and one gal black berry didn't know there was a spray sanitizer - does it work ok for the inside of carboys? Next...

My question is - how long is the sanitation good for? When I stir - I sanitize the stirrer. Do i need to re-sanitize every day while I'm stirring in the primary or does the sanitation last a bit? Ive been sanitizing, the crap out of everything (when my wine tastes like ass its going to be...

Luckly im only making fruit wine so I don't have to know jack about grapes....

I'm new to making wine and figured - why not be new to making mead too? what are the differences in procedure? What do I need to do different? any different equipment necessary?

If anyone read my first post - you're aware I'm having some "volume" issues in my first wine operation. So my next question: thinking I was wisin up a bit, I figured rather than make 2 gallons of wine in a 2 gallon primary and ending up with 1.5 gallons, Id make 2 gallons of wine in a 5 gallon...

what damage does the light do - i heard rumor that it damages the color - any thing else?