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I started this pineapple wine on July 2 /2013 I just took a sample of it now ,mmmm best yet. I usually forget it for several months , but my strawberry wine is all drank so I figured I'd try a glass of my latest pineapple wine . It has a more pineapply taste than when it sits, but along with the...

So once again I have my pineapple wine fermenting , but this time i thought i'd go high tech,and read my winemaking made easy, book, It says to rack it in a few days , so I notice now 8 days later the bubbles stopped ( i tried the fermentation lock this time ) I usually just put it in a sealed...

I got a bunch of wine making equipment a year or two ago but never used it . Now I'm thinking of using the fermentation lock, but my " Winemaking Made easy " book shows a drawing of a fermentation lock that looks like it might have an airtight lid on it . This doesnt make sense to me , but the...

I usually just make wine the old fashioned country hick way . Toss the fruit ,sugar and yeast,and water , into the container ,nothing more added , no bisulfate or any of that fancy stuff!! Seal it for 30 days ,( usually I forget it for a couple of months or more ) strain it through a nylon...

I was surfing for some seasoning when I read an article from a lady who sprinkles seasoning salt on chedar cheeze and heats it for 5 minutes in her toaster oven and it tastes great she said. Well I had some seasoning right there and cooked up a batch of chedar with seasonig sprinked on top, WOW...

I'm starting my strawberry wine and looked at my "winemaking made easy" book which says to 5 kg rasberrys ( I figure they are similar to strawberrys) you add 6.5 kg of sugar , a little more than the weight of the fruit. So I did, but the watery solution is so thick I read farther along and the...

I was fooling around and poured a drink of my pineapple wine into the tall tube my " beer and wine hydometer" came with to pour wine into and check for S.P. . I never knew how to read it and the sugar content never mattered as far as the hydometer said ( cause i didnt know what it meant anyway)...

I keep reading about starting the must in a container ,then 7 days or so later at a specific gravity siphone it into a carboy. I tried this twice when starting out a couple of years ago. What a mess,juice everywhere. So I came accross a recipe on utube where 2 ladies were making pineapple wine...

I made myself some real good tasting pineapple wine .it was from a utube recipe ,they only said dump water ,yeast ,pineapples ,and sugar , stir it next day ,put the airtight lid back on and 21 days later drink it. (they gave amounts ,but thats to long to write out ..check my thread "pineapple...

http://www.youtube.com/watch?v=HNK6NQMhmIM Thats the recipe I follwed I trippled the ingredients ( all) then left it for three months sealed in a 5 gallon container. I strained it through a pantyhose from dollarama toniught and it registered 20% alchol . Wow . unbeleivable , but i'm sure...

I made wine out of lots a things since I joined this site a year or two ago. Mostly it bothers my stomach ,but it always has since I first drank it. 40 years ago. I heard pineapples were the only fruit not acidic, I made some pineapple wine a year ago but forgot how it felt. Anyone got any...

I made some wine by just tossing Manchu berries and everything into the fermenting container,It seemed stuck so I added sugar, then days later yeast,then water ,then forgot it was there . Now I have a high alcohol reading but it is so sweet I don't want to drink it. It's bottled in big pop...

My apple wine I made has so much must still mixed in that its like apple sauce . I let it sit in 2 liter pop bottles for a month or so ,it got real fizzy ,like champagne. After releiving the co2 over a period of several days , I poured a drink tonight it measures 15% with my reader ,and kicks...

I started some manchu berries fermenting over a month ago in a pail with lid set on top ,( not tight ) I checked the sg a couple of weeks ago and found it around 1.07 so I added sugar , it came to 1.06 I tasted it ,it was like pure sugar so I added a couple of litres of water , then a few days...

I made pineapple ,cranberry, and a mixture of peach,apricot,and apple wine so far ,and have always made a huge mess pouring ,or straining the fermented must . I used pillowcases , but they busted open when I wrung them out. My seive plugs up ,and I dont know of anything else to try. What do...

I'm kinda new at apple wine . I have a wheel barrrow full of sweet apples I just noticed some have gone bad, I'm wondering if I turn the good ones into mush along with some that are a tad going bad if they might make half decent wine ? I have a recipe in my wine making booklet. Neil

I have 3 gallons of nice juicy mongolian cherrys and would like a simple recipe to follow. I have seen several that say to dump grape juice in with the must but hope to find one that doesnt need the grape. Thanks , Neil

Ever since I started making my own wine ,about 8 months or so ago .I noticed little tiny flys all over the place . Well not all over really but the odd one comes around and anoys me when I eating or something .I'm wondering if they can be the fruit flys mentioned here. The time they showed up...

I see in the superstore they are sellng concentrated peach juice, I would like a ecipe for winemaking using this concentrated peach juice . The list of ingredients shows sugar is included in the ingredients ,they dont say how much. I'm new at wine making ,onlt made one other peach wi ne , but...

My very first attempt at wine making was to make peach /necterine wine . It was very smooth ,I generally dont like any store bought wine so I mix it with club soda or Ginger ale, but the peach wine was almost like thinned out peach juice. With an alchol % of around 14% . The next batch was...