E.C. Kraus Home Wine and Beer Making Supplies

I'm still learning this process but haven't had this happen. Got 3 gallons of Muscadine wine I was gonna bottle up. When opened up it has a very strong "yeasty" smell and taste. Made this a couple times and never had this happen. Only thing I did different was use a different wine yeast. (Montrachet instead of lavlin 71b 1122.) I may have forgotten to rack the wine after it had been placed in...

I'm making your Blueberry wine and my question is this. Can I add boiling water to the winemaking ingredients or should I wait for the water to cool first? Thank youName: Bill D.State: Maine Hello Bill, The only winemaking ingredients I can think of that should ever touch boiling or hot water are: botanicals and sugar.  Botanicals: Whenever making wines from herb, flowers, roots, it is normal to...

I am a diabetic, but my doctor has suggested 2 glasses of wine a night. Can I substitute artificial sweeteners to bring up the "sweetness level" of my wines after the fermentation has stopped? Will it affect the aging after bottling?Name: FrankState: TX Hello Frank, There is nothing that suggest that artificial sweeteners affect the aging process, or aging-chemistry, of a wine. So from this...

One of the most important pieces of winemaking equipment is the gravity hydrometer.  Without this, you’re making wine blindly, and risk making a wine that’s not very palatable.  If you don’t have one already, I recommend purchasing a gravity hydrometer right now before you forget, as it’ll be a piece of winemaking equipment that will pay for itself over and over again. What is a gravity...

I have been making wine for years and never had any trouble, but I tried a new wine recipe and made a six gallon batch. I'm afraid the specific gravity of the must was too high-1.1200 + and it has stalled out at about 1.100--too sweet. We will not drink wine that sweet. Is there any way I can salvage the 6 gallons by blending or trying to restart fermentation?Name: John S.State: Kansas Hello John,...

When I do my first racking, there is a lot of carbonation in the wine, and it does not siphon well at all. How should I handle this?Name: Bryan P.State: GA Hello Bryan, Yes, this can be quite a problem. For the readers out there who don' t understand what Bryan is talking about, let me explain a little bit. During a fermentation, CO2 gas is created by the wine yeast. This is the same stuff that...

I racked and filtered my Pinot Grigio and it was crystal clear when I bottled it. Now, some bottles (but not all) have a white almost milky sediment in the bottom of the bottles and it has a slightly "dirty sock" aftertaste. I've been told it was a protein and I might be able to remove it with Sparkolloid but have not tried it yet. Any suggestions?Name: Neal C.State: CA Hello Neal, Normally, when...

I just started my first batch of Mead. I followed your recipe to the tee. Now after 4 days my SG is 1.062, when will it drop to 1.030-1.040.?Name: Tony A.State: So.Dakota Hello Tony, What you are experiencing is not all that uncommon when fermenting honey, so don't feel like you've done anything wrong or that the Mead is doomed to failure. This is a simple issue with a simple fix. There is an...

I purchased three cans of Alexander's Pinot Noir concentrate and the recipe on the label calls for 4 tsp. Bentonite and the other ingredients to be put in the fermenter before the wine yeast. The people at our local brewing store said to use Super Kleer instead and that it was better than Bentonite. I understood that both Bentonite and Super Kleer to be for clarifying befoEditre you bottle and not...

I make wine at home, I do want the wine with more alcohol. But I don't know how to get this done.Name: Ketherina D.State: NY When it comes to controlling the alcohol level of your wines — regardless of how high or how low — it's all about the sugar. Alcohol is made when wine yeast ferments the sugars that are in the wine must. The sugars are converted into both alcohol and carbon dioxide or...

Sodium metabisulfite is a very important part of winemaking, and is used commonly in both commercial winemaking and home winemaking.  Basically, sodium metabisulfite wears many hats, making it an extremely versatile and thus valuable item in winemaking.  It acts as a sanitizer in both the wine and in the equipment used, as well as a protector against the damaging effects of too much oxygen. Very...

My red wines have been coming out great, but are not clear even after many rackings. Is there anything to add to reds wines to prevent this?Name: Bruce K.State: CA Hello Bruce, Anytime a wine is not clearing the first thing you have to ask yourself is: "has the wine completed its fermentation?" The number one reason a wine does not to clear is because the fermentation is still continuing...

I am interested in making wine with blackberries, blueberries and Concord grapes. Can you give me any input on what yeast to use or a formula for 5 or 6 gallons. I've been ordering from Kraus for over 6 years and have had a lot of fun. Thank you for your input.Name: Guy K.State: PA Hello Guy, This is a question we get from time to time, and one I don't mind answering again because it's such a...

I’ve been making wine using wine ingredient kits such as KenRidge for several years. These kits seem quite complete with all the ingredients needed – but reading many of the posts on your site causes me to wonder. Should I, could I, must I supplement the ingredients provided in these kits with other ingredient such as Yeast Nutrients, Acids, Tannins, Potassium Sorbate, Wine Conditioner? Should I...

There are so many more pieces of homemade wine equipment than can be described in one post.  It’s important to understand each piece of homemade wine equipment, how it functions, and whether or not a particular piece of equipment is needed in your home winemaking practice.  Today, you’ll be introduced to three important pieces of equipment: the Copper Tun Heating Pad, the Transfer Pump, and the...

I just started my first batch of home made wine. I didn't use tap water because it's salt water. I used distilled water. After coming to your site I found out that it's not good to use distilled water. Is there anything I can do to save my wine? Or would I be better of starting over?Name: RoryState: Michigan Hello Rory, Let me start off by saying that using distilled water does not mean the wine...

For the first time ever I ordered juice concentrate, your merlot and blackberry, to try making a large batch of my favorite flavors. Well, I followed the directions to the letter and it all fermented nicely in the primary. After 5 days racked it to the secondary, a glass 5 gallon carboy but for the first time left a little head space of a couple inches figuring that it would be ok since it it was...

I generally wait until the stuff has settled out of the wine, and then I very slowly siphon my wine. I have set my wine outside when it is below 0 degrees and that clarifies it. I know there is a chemical I can use but I don't like doing that. My biggest problem is the waste that occurs when I siphon. Is there a filtering method to save this wine? Thanks!Name: Roger MentingState: WI Hello...

I took the stopper out of the carboy briefly to clean.  I noticed a vinegar smell!  Is the 6 gallons of wine junk?  Or should I sample to confirm?  Help!  Air lock may have gotten low !!!!!Name: Danny VState: WI Hello Danny, I guess my question to you is, does it really smell like actual "vinegar" or is it just an odd odor? I ask this because many times a person will smell something unusual in...

Home winemaking can be quite an investment in time and money, therefore it’s very important to be meticulous and careful throughout the entire process.  Of course, home winemaking is also quite a joy and is a wonderful hobby, and following a few important wine making tips will lower your chances of disaster in the bottle! Below you’ll find some of the most crucial wine making tips that you should...