Search results

What do Yall think about keeping wine in canning jars? I've always bottled my wine but was just curious about storing it in jars after my last rack for friends and family, lil cheaper and easier to open I would think. Some say it causes rust on the metal lids?

H

[emoji106] bernardsmith is right on target about keeping the oxygen into the wine, very important if you want ALL of your yeast to work. some people still use the air lock on the primary fermentation to keep it free of contamination and fruit flys (which you will see a lot of) once it starts to...

Awesome, great link thanks!

Im using red star montrachet on the muscadines and EC-1118 on the blueberries. And yes I can control the temperature anywhere from 65-79 degrees.

What's the (perfect temperature) to let my wine ferment at? I have 10 gallons of muscadines that have been fermenting for 2 days now at around 70-75*F seems to be doing just fine but I was just curious for the ideal temp??