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Winemaking Talk - Winemaking Forum

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  1. V

    Is sg to high @1.130?

    Doing a mango/pineapple but as I added sugar a little voice said “too much” lol
  2. V

    Is sg to high @1.130?

    Acid level between 3-4, what is a good way to add acid without a blend? I’ve added lemon but don’t want a lemon flavor
  3. V

    Is sg to high @1.130?

    starting gravity 1.130 too high?
  4. V

    When to add Camden tablets

    when is the best time to add Camden tablets? when the solid fruit is still in the must or after straining? Doing a mango/pineapple wine. Going to freeze my fruit first, should I still simmer must? how long in between adding Camden- Pectic enzyme- yeast? Last one should I add white grapes or...
  5. V

    When to add Camden tablets?r

    when is the best time to add Camden tablets? when the solid fruit is still in the must or after straining? Doing a mango/pineapple wine. Going to freeze my fruit first, should I still simmer must? how long in between adding Camden- Pectic enzyme- yeast? Last one should I add white grapes or...
  6. V

    Acid blend and tannin

    How do you measure the amount of black tea needed?
  7. V

    Acid blend and tannin

    Right now one apple batch and one banana batch
  8. V

    Acid blend and tannin

    are these truly needed? What are natural alternatives to both?
  9. V

    Must.. frozen fruit or put on heat

    looking for pros and cons of putting fruit for must to heat ( boil/simmer ex. Bananas) or freeze.how do you create the must out of frozen fruit? Also is there an alternative to an acid blend and? Is it even needed?
  10. V

    Lbs of bananas for 3 gal of wine

    Understood and appreciate the the feedback. I’ll take you advice on the alcohol content. So about 15 lbs of overripe banana boiled on 1.5 gallons of water for 30 mins. Then add the the other 1.5 with enough sugar to get 12% alcohol. What is your take on brown sugar over white? How does the peel...
  11. V

    Lbs of bananas for 3 gal of wine

    looking to make a banana wine, how many lbs would you recommend for 3 gals? What is the process of getting a high alcohol content without having my starting gravity too high?
  12. V

    Very basic set up not fermenting

    Ok my apple wine is doing the same Yes I did hydrate the wine yeast but at room temp. So I thin it out to 12% , makes sense. Is the apple to high also? And what rate do I add the sugar? I’d like for it to be more then 12%
  13. V

    Very basic set up not fermenting

    was have 2 gallon buckets one apple wine the other white grape but with raisins in must 4 lbs of white grapes 4 lbs of sugar crushed grapes let sit for 24hrs. Mixed in syrup, juiced a lemon . Starting gravity 1.145. Will not start fermenting, temp ok in closet. The other is Apple cup of black...
  14. V

    Banana recipe

    anyone have a good banana wine recipe?
  15. V

    Natural yeast nutrient

    Are the any ingredients that act as a natural yeast nutrient?
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