Hi, I have some wine making equipment for sale including 4 - 50 gallon FlexTanks, 2 - 14 gallon Glass Demijohns, 3 - 5 gallon carboys, 2 - 2.5 gallon carboys, Corking machine and misc. supplies. I've attached a pdf with images. Let me know if you're interested? Steve Fegen ..read more

Hi, fellow brewers, Disclaimer: I'm a newbie and made a ton of mistakes while making my first wine. This post is my only chance to get advice and possibly resurrect my brew. I wanted to make 2 gallons of brew. 1. First was a homemade raspberry jam wine, starting gravity - 1.11 2. The second was a blueberry mead, starting gravity - 1.1 I've mixed the ingredients together and added half a teaspoon of Fermaid-O and a pack of 71B yeast to each carboy. Then it went to my... Read more ..read more

Hi all, I recently made 1.75 gallon of wine from Welch's grape juice. It is dry, as I preferred. However, it is too tart. Is there a way to fix this? Should I add some sugar and a packet of EC118, or is there another option? Thanks for any advice ..read more

Well, I added that in boiling water because the instructions didn't say when to add so I assumed it was okay...then later on I see other recipes add them when the boiling water cools down. I'm wondering is this a problem? Should I add more if it got destroyed? I added the yeast in so not sure if that'll stress out the yeast. Frozen mixed berries btw, I've also heard if they're frozen you don't need pectic enzymes ..read more

Hey fellow brewers, I've got a batch of wine just about ready to go into the bottle but when I looked in the basement it turns out I only have magnums and champagne bottles. Anyone in the Twin Cities area have excess 750ml bottles they aren't using. I'm happy to figure out a trade if you need the magnums or champagne bottles. If you're in the area you know our LHBS closed up shop and is online only now and I hate the idea of paying shipping on something like this ..read more

Fairly new to winemakkng. I have made some Chardenay from kits that was really good. That’s the extent of my experience with wine making. Started a blueberry wine and once I pitched and the yeast got to work, there is a sulphur smell coming from the bucket. Recipe obtained online from winemakermag.com 6 gallon primary 17.5 lbs frozen high bush blueberries 11 lbs table sugar added to 2 gals warm water, Costco purified water 1.5 gals water added to bring volume to 6 gallon mark on bucket... Read more ..read more

Hey everyone, need your help. I am a newbie and this is my first batch of white wine. I live in India and the temperature here is quite high, currently 35-38°C. I happened to measure the initial SG on day 1 and it read 1.090. There was bubbling on the first day. I decided to add a little bit of water to the must on the second day (bad idea) just to increase the yield. Second day onwards, there were no bubble action whatsoever. Today's day 4 and I just took a hydrometer reading and it... Read more ..read more

This was a batch of strawberry wine that i made. it had a funky smell and sour funky taste and after several weeks in the bottle whatever this is developed. i wasnt as sanitary as i should have been so next time (pineapple) i was super careful but it seems to be the same. does anyone know what this is and how do i keep it from happening? thanks so much ..read more

Ok will be back sweetening wine. What are the pro/ cons to either stabilize using pasteurizing or chemical approach ..read more

This is something that I make every year. My question is how long/far can you leave it to clear before secondary fermentation fails? Normally I clear for about a month, however sediment is still present with slight cloudiness of the wine. I haven't got disgorgement equipment so not really a solution for me. The longer left, the longer it takes for secondry fermentation due to the litter yeast count. I don't mind. Tastes better a long left. Thanks for any advice ..read more