This is my second year of making blueberry wine. This year I increased my fruit to 30 pounds for 5 gallons. I was going to use more, but my bag is full - actually had to put about 2 pounds of puree into a second bag. Without a wine press, is there any secret to mashing the juice out of this...
I'm getting ready to bottle my white scuppernong and want to bottle half (2 1/2 gallons) as it is, and sweeten the other half. Approx. how much sugar should I start with? I realize I'll sweeten to taste, but what is a good starting amount for 2 1/2 gallons?
Man this scuppernong wine is stinking up my kitchen. The wife is threatening to make me put it in the garage. I came home and thought we had a sewage back up.
Who has a recipe for pear wine they've tried and like? I want to make a gallon of wine and already have about 5-6 pounds of pears cut and in the freezer.
I racked the wine the other day and the bottom of the carboy was clean as a whistle. I bottled it and ended up with 23 bottles. Of course I sampled a little too. Sure is good, not sure how long I can let it age.
I really want to know how this comes out. I cooked down a bunch of dates for jelly once.......once. My house stunk so bad everybody left. When they came back it still stunk. Every time I openned a jar of that jelly it turned my stomach and I never could eat it.
Can I use my No. 10 hand crank meat grinder for crushing grapes? How well will that work? I know the purists are doing head slaps now, but it's all I've got at the moment.
This may not be the appropriate section of the forum - but I have access to grapes and would like to make a 5 gallon batch of wine. However, I do not have a press or a crusher. What's the best way to crush these grapes short of my feet - the thought of which turns me off. lol