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that just depends on your taste, if you want it sweeter bottle sooner, more alcohol wait until bubbles stop.

So rinsed the cherries with a couple gallons of boiling water to get the sunflower oil off them, then put them in a carboy with 2 gallons of water and 2 lbs sugar, the must has already turned into the most beautiful dark blood red. I'm really happy with it so far. Do I need to add a campend...

I strained at 15 days(wanted it sweet) added blueberry for flavoring, and pasteurized to stop fermentation,and this is some awesome stuff!!!!!

thanks for the advice, I will adjust my amount, this is my first time oaking a wine so I probably went a little over board on the amount lol

Ok, so I found a great deal on 5 lbs of dehydrated tart cherries, I got them for $8 because they were past their sell by date at a local market. I am planning on making a nice sweet cherry dessert wine out of them, and thought I would add some homemade Oak chips to the brew, 4oz white Oak 4 oz...

thanks

I am planning to make my first batch of cranberry wine, it is for my newly found sister, we just found each other on facebook after 35 years of knowing each other was out there, but not knowing each other. Her favorite wine is sweet cranberry, so my question is would you use cranberry juice or...

I used just plain Lousiana Jasmine rice and it is working just fine, looks like a jar of milk now lol

I Need that I'm in!!

I don't think the brand of yeast makes a difference in taste, it might have a lower or higher alcohol tolerance and therefore be a sweeter or dryer brew, but that would be about it. No expert here though.

Just an FYI for those like me who order their yeast balls on ebay, a couple of sellers have great deals right now asianjungle77 has 12 balls for $8.05 ($5.45+$2.60 shipping)and jak1010 has 12 for $8.25 ($4.75+$3.50 shipping)

I have used unsweetened Lorannoil (homemade candy flavor concentrate) before to brighten up the taste a little, it worked out pretty good.

28 grams is 1 ounce, so if 1 once per gallon is recommended, I should cut this to 1/2 pint per gallon and it should be about right. Thanks Bernardsmith for getting me to start adding it up lol

Wow that sounds like a lot, bottle says 28 grams for 8oz, 16 oz in a pint, 200 grams in a cup of sugar, so a little over 1/4 cup per pint. So a little over 1.25 cups for a 5 gallon batch.

56 grams or about 1/4 cup

I had that problem the first time I made Banana wine.

I want to bottle and carb the batch I am making, I was thinking of adding 1 pint of apple juice per gallon as a back sweetener right before I bottle it, I have never carbonated before so what do you think? To much? To little? About right?

I can second the glass marble thing, I've had been making wine for over 4 yrs before finding this site, and learned that trick here, saves a lot of stress on my part lol

I got 5 gallons going yesterday so 30,097.5 and counting.

This is doable, but I assume that pasteurizing the must will kill the wild yeast, so I would only do this if intending to add yeast afterwards? If I'm understanding that right, then I intend to pasteurize per your instructions, and then cool and pitch ec-1118 as above. Yes, it will kill the...