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Thanks again for the info and hope mine turns out as good.

I would appreciate that. Pears here are still a week or so away. Have my figs frozen (man those things are hard) so will wait awhile and see how yours does. Off this subject but have a peach that fermented to 1.00 but will not move any lower. Starting sg was 1.74. The blueberry I started on...

Come on Guys & Gals you cannot tell me as much wine as ya'll make no one but E-wine has made some with figs. I am started to get a complex that ya'll don't want to talk to me.:slp

This seems funny but I will also be making a pear wine this fall and had thought the same thing. I do know know what the Fig wine will taste like. Can you tell me alittle more on the flavor. I have also rolled around the idea to use Honey in place of the sugar, a mead, because I like both by...

Have approx. 3 gallons of fresh brown figs. I am looking to make a three gallon batch but know this I really short on figs. I was thinking a fig & ??? mix. Can anyone tell me a good fruit to add with the figs and/or a fig receipe they have tried. I have never made fig wine.

I have all above plus Petic Enzeme, my concerns as a newbee :slp is how do you get a starting SG of 1.060 not knowing how much sugar the fruit has in it. I will be placing the fruit in a mesh bag and smashing it , are you saying that will allow the sugars in the fruit to release and then I add...

I have 28 lbs of peaches in the freezer,(that is total weight after seed removal and cutting up, skind on). I want to make a 3 gallon batch and have a need for a GOOD recipe. I also have a few questions: 1. How do you account for the sugar in the peaches when adding your sugar. I want a 8%...

I really did not know where this post should be so I put it here. I am new to kits and wine making in general and am fond of the StoneHill Winery's Norton (This is a robust, deeply colored, dry red wine with distinctive Norton varietal character. Aged for one year in French, Hungarian &amp...

I am new to kits and wine making in general and am fond of the StoneHill Winery's Norton (This is a robust, deeply colored, dry red wine with distinctive Norton varietal character. Aged for one year in French, Hungarian & American oak barrels, this wine shows a complex mix of fruit, spice and...

I have 20lbs of blueberries and want to make a medium body wine with 6% to 8% APV. I can handle how to get the alcohol by an SG of 1.06 to 1.07 but what is the best Blueberry Recipe you have and can I get a three gallon batch with this amount of fruit? Thanks ahead of time.