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actuallyI am serious. sorry to have wasted your time

as I am still in a apartment for the next six months I only have my 3gal carboys at this time. I really want to make some of Ed Worts apfelwein. anyone have a 3gal recipe,did I over look it somewhere? Thanks in advance.

I am very sanitary and use campton at every racking...this isn't my first rodeo...just want to know about flavor additives.

My 3 gal batch of peach wine is in the second carboy...getting pretty clear and should be ready to bottle by the new year(I'm patient) My question is: I taste at every racking and the wine did not have a clear peach taste...I know this is common in peach wine,my local supply shop had...

thanks I'll keep you updated!

Oh yeh forgot to mention that I did add sugar...about 5 lbs. of sugar at primary time.sg reading of the must was 1.095. the recipe I used said DO NOT CRUSH the elderberries...so I left them whole in the nylon bag then just let them drip when I removed the bag from the must at the first racking...

I just racked my elderberry wine into the second carboy....I always taste at racking. Seemed a little watery to me at this tasting...I know it's early and it will change, but is there anything I can do at this point? 3gal batch started with 15 cups of elderberries in nylon straining bag...

I really want to try this recipe...but after our house deal fell through I am stuck in a small apt for the next six months and all my 5gal carboys are in storage. I have all my 3gal. carboys here, can someone help with accurately shrinking this recipe? thanks

This is what I was trying to get at but couldn't find the right words...thanks:o

I agree 100%! something about putting anything egg related doesn't sit well with me. But I am still interested in finding out more info on this,and how it works...for my notes.

hello again...today I was busy at work and of course the topic of winemaking came up. this self proclaimed old school winemaker said he uses crushed up dried egg shells at his final racking,before he bottles. Anyone ever heard of this? how does this work? thanks in advance.

by adding additional sugar I am increasing potential alcohol % and using up any additional yeast...after that the sweetness of the sugar remains. I have bottled with simple syrup and pot. sorbate in the past...but I do understand your reply.

well I've never had a yeast taste...yet...but just because your SG is low doesn't mean your wine is done yet. the yeast could have gone through all the sugar...and are waiting for more. I taste at first racking(I like my wine on the dry side) but if its too dry I add a little more sugar...and...

I usually rack from primary to carboy within 5-7 days. It stays in the first carboy until it has completely stopped fermenting,and I still leave it undisturbed for 1 month maybe even two. then I rack into the second carboy and let it sit two more months...I like how clear my wine is at bottling...

My first experience was similiar to yours...except mine was a strong odor of sulfer and an off taste in my wine,this was due to an over sulfiting issue. what type of yeast did you use, how many gal. did you make? this is just for my personal notekeeping.

I always add a campden tab or two into the primary with the must. thanks for the quick reply...and yes hot water does dissolve the sugars better. I should have refined my question...does adding hot water alter the fresh flavor of the fruits I am trying to ferment?

hello all! I havebeen making wine now for two years...but I still can't learn enough. I make mostly fruit wines out of whatever is in season. My question is...when I crush my fruit and the recipe calls for boiling or hot water to be poured over my fruit,why is this? I made strawberry wine...