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Thanks for the help... A pinch it is.

The wine really didn't finish the way I imagined it would. I think a little oak might help. It's more of an experiment now. I didn't want to use more chips than necessary.

I have a Wild Berry wine made from concentrate that I would like to oak. I am unsure how much oak chips to put into a gallon carboy. Any help?

Please keep this thread updated as much as you can. I hope to make a batch of this as soon as the strawberries are ripe!

This was the recipe I used. It turned out very well. The recipe came from Jack Keller's web site, I made a few small changes. 12 oz. blueberries 2 - 11.5 blueberry pomegranate concentrate 2 lb. granulated sugar 3/4 tsp. pectic enzyme 1 1/2 tsp. acid blend 1/2 tsp. yeast energizer 1 crushed...

I didn't end up cold crashing yet, but I have racked it twice and it IS clearing! Splashed racked the first time and that helped a lot. Maybe in a week or so I can bottle.

Thanks for the reply. I don't have room to put it in the refrigerator, but can try a make shift cold/ice box.

I tried using Super Kleer to clear the batch of Skeeter Pee. It didn't work as well as I had hoped. Here is my process. I checked the SG for a little over a week, with zero change, SG was .998. I de-gassed two times a day for two days prior to adding the SK. Added the finings as directed on...

Our Grape Drank, and Gooseberry. Both bottled today.

My very first attempt at mead. One gallon of JAOM.

No recipe in mind yet, but most are non specific. Just a lot curious. I will check the link out. Thanks.

Several recipes that I have read and wanted to use just simply say - Wine Yeast. As a beginner I find this very confusing.

I am on the hunt for a great persimmon wine recipe. Surely someone can help out.