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I have Cherry bulk aging. We got peaches from a local orchard (cheap) in the secondary. Two more peach batches in the freezer. We're waiting for the first frost for the Grapes. Should be soon. Can't wait!......all my wine from last year is almost gone. We made alot of friends in the...

I found this recipe for jam wine..............I used Jack Keller recipes on my plum, peach, grape and apple wines. All with good results. http://winemaking.jackkeller.net/request232.asp

Good luck with your grape wine! How do you handle the sour grapes? I have beautiful crossbred grapes (I think Isabelle) but the acid level was slightly high last year and the wine is a bit sour one year later. I'm thinking of reducing acid with Potassium Bicarbonate this year...not sure if...

I have a plum tree in my backyard also. (Wisconsin) I made plum wine last year. I found if we leave the plums on too long the bees and birds get them. We picked them removed the pits and froze them to kill the bugs and it softens the flesh. I put them in a strainer bag for the primary...

Thanks, this is really in depth information on native grapes from JK.....very interesting. I would like to try the recipe where you don't add as much water and use more juice. I have 140 lbs and will be juicing them this Saturday. I hope to make a 6 gallon batch. My first batch of grape...

I did an intensive search on the internet to identify the grapes we picked and will be starting some plantings in Spring with them. I believe they are Isabella. The story is that they were brought from Hungary to Wisconsin from an immigrant and were a cross between an American grape and...

Thanks for the advice. Since it didn't seem to go anywhere with the Cotes de blanc, I added Premier Cuvee yesterday and it's bubbling away. I hope I can get it down to 1.020 and then I will strain it to the secondary. If I need to top it off would you suggest an apple cider or something with...

I tried to make 8 gallons because I wanted two gallons extra for topping off. I have a 6.5 gallon carboy. I probably didn't have enough apples for that amount of water. The primary is at 1.080 today and it's been 6 days. I added Premier Cuvee and Yeast Nutrient and hope it goes down to 1.020...

Yea, I didn't right it down and was going by memory. I'm new to winemaking and have three types going. I need start a journel soon. I could use some 26% alcohol wine right about now!

What about the water vs sugar level. I see recipes that add more sugar than I did. I had 8 gallons of water and 20 lbs sugar, 1 packet of Cotes yeast. I'm hoping my yeast can handle all that sugar. It's fermenting but slowly and the SG is at 1.100 after 5 days.

I think you're right it might have been 1.120. How does the ratio of water, fruit and sugar sound? Is the sugar way too high? I'll stir and add nutrient, what about adding more yeast if it stalls?

I think I may have added too much sugar to my apple wine. I used a Jack Keller recipe but added sugar to bring it to the right gravity. I missed the mark at 1.200 and think I may be running into trouble in the primary fermentation. I used 8 gallons water (2 for topping off), 22 lbs apples...

I can't wait for the fruits of my labor, well, my husband's too, he picked all the fruit and had bee stings from it.

Thanks Yooper, you're my go to source with all my questions. I have all this extra fruit this year from apple and plum trees in the backyard and friends concord grapes. I thought I would start making wine since I have 100 pints of jam from the same trees. My husband and I drink wine every...

Looks nice! I can't wait for my 2013 batch to get there. I'm first starting it next week with my Concords. What was your OG when you started? I'm not sure what a good starting point is.

I started my apple wine at 1.100 and the fermenting seems sluggish but it's early only 3 days. It's Cotes de Blanc and I activated it first. Hoping it will go ok in the primary. What is the characteristics of Cotes de Blanc. The supply store recommended it.

Is it better to start with a higher specific gravity or back sweeten when finishing wine. I have a dry .990 plum wine aging and will probably need to back sweeten to make it paletable. My apple wine started at 1.100 and I'm not sure if my yeast can handle all that sugar when done...

Ok, I'll will be making the grape wine in Spring. I hope I can freeze them for 6 months. I'll be checking in then with more questions. Thanks!

Thanks, I used a JK recipe for my plum wine and apple wine recipe. I was thinking of testing for acid and possible ph for the grape wine. If I did that in what stage would I test. If high in acid I should add water right? I'm thinking I would need to thaw out the grapes and juice them...

My husband brought home 107 lbs of some wild grapes found along a fence line. I'm trying to research what type they are and can't pinpoint it. We're in WI. They are large (1/2-3/4") and juicy, dark purple, somewhat sweet and tart with seed in the middle. They kind of have a Concord taste to...