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Has anyone heard of Corkscrew wine? Its made from a seedpod on a flowering vine. A friend gave me a small plant and would like to know more about it. If anyone knows what I'm refurring to please respond. Thanks

I'm getting ready to do a Pineapple Wine I found on Jack Kellers website. The recipe calls for White Grape Juice concentrate, 1tsp tannin. The tannin I have says to use 1tbsp for fruit wine. This is a liquid tannin. That might be the difference, or the concentrate contains tannin. Any comments...

Thanks for the info Devaspawn. I think I'm going to let it ride for a while. I'm going to rack again in a couple week. I'll give it a couple months and see how goes from there. Thanks again for your input.

Ok, so I think I responded to quick on that. Splenda would be to taste after bottling. So I'm still wondering about the honey or could I possibly use brown sugar.

Ok, still a couple questions. I'm in my secondary, SG at.995. There's little to no activity, but still not clear, which I know is stiil a little yeast alive and kicking. So, say I use Splenda to back sweeten, what would you suggest for SG? As far as sparkling I really don't care. This was a...

I recently made a 2 gal batch of Red Delious apple wine. Racked it for the first time last weekend. I was was a little shy on the sugar to start with, about 1.080 or so. In the racking process I did sample 2oz or so, sediment and all, and found it to be pretty strong, which it would be, being a...

Thank you for your response James, but let me get you up to speed on my dilemma. This is a cont. from July 22 , I left a message saying that my wine had stopped fermenting after two or three days. I was in primary for 5 days squeezing berries daily. It was showing activity for about 2 days in...

So its been about 2 weeks ago that I posted my message concerning my Blackberry Wine. I've taken a reading with my hydrometer, and I've discovered my SG is 1.0 with 0% potential alcohol. I'm not sure of what happened , perhaps I misread my hydromiter at the start, I don't know. Anyway, I...

As far as yeast, I'm using Premier Curvee. Because that is what I've alway used in my wine. As far as time in secondary, it has just been a couple day. I think I'm in my third day now. The first 24 to 36 hours everything seem to be going well. I'll give it a week or so. I'll get back with you on...

Need Yoppers help on this one.... I'm making, or trying to make, Blackberry Wine from berries. I've made lots of Wine from Juice. But this my first attempt using berries. I used Kellers recipe for this and everything was going well. I stayed in my primay for five day squeezing the juice from...

Ok, Thanks again Yooper

One other thing before I go. Jack Keller recipe uses Motrachet yeast. I have Red Star Premier Cuv'ee, which is what I use in most of my wines. Is that not, six of one and half dozen of an other? I have the othe additives, Yeast Nutrient, Pectic Enzym, and Camden tabs, mentioned in the recipe...

Ok, thank you. I'll check the recipe ay Jack Kellys web site, and thank you for your input.

How much shelf time would you recommend? SG is 1.070 now, Maybe a pound of sugar? I could use a recipe if anyone has one...

Ingredients are: Muscadine juice, Water, Sugar, Citrus Acid, Erythorbic Acid to promote color

Just returned from Texas with a gallon of Muscadine cider. It's 60% juice, I know it should be 100% to make a desent wine. Is there any help out there?