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I've noticed if I wait too long to rack my wine it develops a "yeasty" taste. If the activity has slowed down, then I would say rack it. Then throw in some crushed campden tablets and let it age a couple of months.

I have this same problem with cooking. I will make something like a chicken curry and become upset that it doesn't taste the way I had planned BUT everyone else comes to the table with a more open mind and love it. This is because they don't KNOW I added too much lemongrass or whatever...

Yeah its kind of the mulligan stew of wines. No two batches will be the same. I'm still planning on weighing the fruits used to figure out how different ratios of fruit affect the flavor.

I work at a deli slanging sandwiches and when we make fruit salads or yogurt parfaits we often have left bits of fruit. Recently I've decided to start saving the scraps that, while not the right size/shape to sell, would be fine for making wine. So I decided to freeze the fruit until I had...

You could always just brew weaker (as in lower abv) drinks with high tolerence yeasts. I live a couple hours away from my LHBS so I will often grab a half dozen packets of champagne yeast for my wines. Its a really high tolerence strain that I've been told can last up to 18% abv but I will use...

This thread is up twenty three seconds and has over six hundred posts! Lawlz I'm in.

I've concentrated my homebrew about half a dozen times. I made a tea wine once that I concentrated and it was rather harsh, so I softened it with honey as I love honey in my morning cup. You have to compare flavers like a cook some times and think would I eat this if it wasn't liquid and...

Not a lot of black berries here in kansas. But it seems like I can't walk more then a couple blocks without running into a mullberry tree. I'm working on a five gallon batch of mullberry/rosehip/hibiscus wine and a gallon of mullberry wine with a hint of ginger. I'm planning on freeze...

Add more malt! More sugers(maltose)=higher o.g.