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So here's my issue. Last year I pressed my traminette grapes for the first time. I didn't have a TA kit so I didn't test for it. I just threw in a teaspoon for the one gallon that I had and called it a day. This year I bought a TA kit and made some gewurztraminer from concentrate and used the...

so i have a question that i never really thought of until just now. i pressed my first grapes from my vines last year. After i did so i noticed small worms (larve) in the liquid. i did filter it after i noticed and the wine was crystal clear when bottled. But I am wondering, has any one seen...

I just bought two cans of gewurztraminer concentrate. Was hoping someone had a tried and true recipe they could share. Thanks

I've been growing traminette grapes. It's year 3 now and I plan on making wine. Got a few questions. First, I don't have a press. My plan was harvest and sort then use a juicer. Since the juicer separates pulp from juice I planned on taking pulp and using a mesh bag let it sit in juice for a few...

How do your top off? So I I take a can of concentrate and make 2 gallon of wine. After primary fermentation I can get 2 gallon filled. But then after 60 days once you rack off lees you end up with less liquid. What do you add to top up to control headspace? If you add water don't you run risk of...

Can someone help me better understand this. I am reading a book that states it's also called secondary fermentation. But also talks about innoculating with bought bacteria for the purpose of putting your wine through MLF. States some whites are put through MLF and all reds are. The fascinating...

I seem to be having an issue with my wine souring over time or remaining a bit sour. I just opened a blackberry that is a year old. Now I can say it wasn't very good to start but I could usually stomach it enough to drink the whole bottle. Now I can't bring myself to drink itm it's always been...

Made a watermelon wine and after two months added sparkalloid and racked off. But the bottled have a decent amount of sediment in them. How do you get a good clean wine come bottlin time. I've done my best to syphon above sediment line and leave some liquid. Did a blackberry that came out pretty...

So I've made a few extract kits and I've used irish moss in some of them in attempt to cut down the sediment in the bottle. But it's still getting there even though I try to leave it in carboy when racking and racking again to bottling bucket. The IPA wasn't so bad after I'd chill it and then...

I have made 2 gallon of pinot noir and I just am in phase of racking and tomorrow I'll add some french oak chips, medium toast. Now I thought I read 3oz chips to 6gal. That would be .5 oz per gal. Is that right? I'm looking for suggestions. I weighed out .5 ounce and it doesn't look like that...

First let me say sorry if this has been brought up before. I saw 241 threads and I'm not going through all those. My question is this. What's the right carboy size for making wine. Or beer for that matter. So my set up is one 5 gal glass carboy, one 6 gal glass, one plastic 6 gal and two...

So I wasn't thinking I guess and when I made my cider this time I stored the cider in the fridge before my process. Of course it was too damn chilled for the yeast. Not wanting to let it sit overnight I tried to warm it best as possible and got it to 53f roughly when I pitched the safale 05. Any...

I'm on week three of the four week secondary as instructed for this drunken farmer kit and I look and I see a few white clusters. This looks a little more concentrated than the sudsy ones I've seen with wine and my other beers. I'm pissed this may be mold clusters. What should I do. I was to add...

I have a carbing question in regards to my awaiting drunken farmer saison. I looked at northern brewer priming calculator and it shows a saison as 3.0. I've never attempted that and was curious to know if there's cause for concern or not? I have not had any issues with the bottles of IPA thar...

So I made this calypso IPA kit and for the most part I'm happy with it. During the brew process I followed the directions and did the same when it came to adding the Irish moss for clarity. Now this is a clearer beer but does have a haze to it. Also I'm upset bc I'm seeing particles in my beer...

First attempt was a blackberry wine. I used the wrong yeast and it turned out dry and "hot " with too much alcohol present. Now I have a bead on a sweet mead yeast that I'll try when doing this again. My second wine that I just bottled was a reisling from concentrate. Followed direction on can...

Question is how many oak sticks/chips would you use to oak your reds or other wines. I plan on making some pinot from concentrate and I have toasted oak sticks that I'll want to use for oaking. How many per gallon and for how long? My sticks are about 3/4 x 3/4. Toasted not charred. Or does...

I want to ask a question about these. I have three 1 gal glass jugs and a 5 gal glass carboy. The 1 gal I only seem to get the #6 rubber stopper and the carboy # 6.5. I made blackberry in the 1 gal and now my reisling 4 gallon was just racked for the second time. Now in both these wines I'm...

Started this extract for an IPA and it came with safale 05. Things felt like they went more smoothly than my first try with the stout kit. Mixed things well and first sample hit 1.055. Gave it a shake, let the foam settle and pitched the yeast. This am, nothing. No activity and I didn't like the...

I recently drank a bottle of my first cider made in 12/13/15 and next day and today I've got chills and gas pain like you wouldn't believe. Can't tell if it was cider, or other food or what. Just had surgery tues and that seems to be healing fine yet I feel sick like this. Straight up gas pain...