Recent content by AcmeRidgeRose_Nate

My wine supply store has a RINSE-ALL solution that I use for sanatizing. You just add a tablespoon per gallon of water. use it to rinse all bottles out...buckets out...everything. Then when I am bottling I throw all the corks into a bucket of this solution let them soak and grab them from that 1...

This has been a very good helpful thread for me as well...thank you. Question on the lees and settlement discussion....can letting settlement in the bottom a carboy for a long period of time change or ruin the taste of the wine??? Does that settlement taste get bad and change the wine taste or...

IT does have some carbs still in it. I noticed it this wkend when we sampled it. Not alot...but some. I will test it tonight...and then proceed from there. It has been in a carboy with an airlock on it since it come out of prime with 2 rackings in the 5 months. Winter is here and its cooling off...

No kits here....I have done wine for 6 yrs the old fashion way my grandparents did it. Now I am trying new juices and its getting more technical for me. Thanks for the help.

OK so I checked into DeGassing...and its just what I thought it was...stirring the wine to get all the gasses out. I have never done this...this is new to me. I am going to get a wine whip and try this...that seems like a logical step I have never done. Thanks for the hint. I will do this and go...

What do you mean degas??? I never heard of that??? Its been in a air tight carboy for 5 months now...its color and clarity are good. The taste is not bad either...just a little sourish dry taste. The merlot I did turned out great. This is my first white wine I have done. Please explain your...

I have made 6 gallons of sauvignon blanc white wine for the first time ever. I made it from a juice I had shipped in from Cali. I dont drink white wine...my sister-in-law likes sauvignon blanc thats why I made it for her. She tried it this wkend and said its pretty good...its a little...

I did have to put about 24 oz in each one...I just use tap water that I boil and let cool...then add it.

How long should I wait for the next racking??? 2 weeks??? Im not used to doing this from juice stage...usually mine has alot more heavy must with it. I usually have to rack in every week for the first 3 weeks usually

After 14 days in the Primary...I racked it into the 6 gal carboys. Now wait for another round of racking. But here are some of the pics from last nights Garage Winery.

Cool...keep us posted. I love Pomegranate and think the wine would be good...keep us updated on here. Thats a good idea..never thought of that. So how do you macerate the poms...just squeeze the juice and add the pectic to stop fermentaion...do you add water to it as well??? Please...

Thats great....wow thats a mixture...good luck with it all. What kind of plums did you use for your wine???

Just wondering if anyone here is been crowned a certified Sommelier???? If anyone has taken and wine mastery classes. I find the art of winemaking and even creation of any kind of alcohol amazing. I would love to just take some wkend classes to learn more about the art of winemaking. If anyone...

Anyone ever try to make it...or tasted it??? I would think its a very strong flavor wine...those little berries pack a BIG taste...I would be interesting in trying it....whats everyones thoughts????

I was just down in OBX last wkend and we love to stop at Morris's Fruit market...alway have the neatest things. We they had all these different ciders from different apples, strawberrys, rasberrys...and then I come to the mecca of Muscadine Cider. Now I have had the wine...and I hear about it in...