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The problem is not the pulp as mostly the fruit is made of it and you cannot avoid it the real problem with strawberries is that when gravity begin doing its job it gets very dirty you have to rack it a lot of times and often to avoid the bulk to get any unwanted taste, i found it useful to make...

can someone please tell me if the alcohol level can be determined without knowing the initial SG as I started a few months ago making my own wine and in the first experiments I had no hydrometer but now I realized that I needed to take the SG in the beginning .....

the wines (or I hope that they are), are as follow.... carob • Carob – 500 grams. • Sugar – 1 ¼ Kg. • Water – 3 Liters. • Nutrient, Citric acid, Pectic enzyme – 5 grams. • High alcohol yeast – ½ sachet...

Yesterday I rack for the first time some fruit wine, as it's the first time for me I have some concerns about it. As the wine was made about 4 weeks ago at the moment of racking the smell is slightly that of a medicinal and on racking the taste is completely off that of for example grape wine…...