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Well since I gathered the fruit today, I should show you how I get that juice from the fruit. Here goes! Remove any stems and rinse the fruit clean. Use a plate or grooved type chopping board to try and retrieve all the juice. There will be some that leaks out of the fruit while you are...

I thought that I would post a couple of pics of the Passion Fruit growing out back. Curious to know if anyone has tried making a wine from them. I have done a few experiements, changes in recipes, etc., but getting close. Seedlingwas planted in late August and was surprised that they produced...

If you're like me, sometimes it is hard to monitor a bunch of "bubblers" going and those that have seized to bubble. The water level is important, especially making sure "that you have enough water in the bubbler," or any at all. So far, the later hasn't yet happened! I found it enjoyable to...

My work area...cellar entry to the right. Wine cellar entry door..in/out temp gauges w/ remote control. Inside the cellar.. Left side rack area..tweaked chiller coil with humidity gauge Well this is my "hang area." If I don't answer the door, greet the mailman, respond to...

Well it's ant season here and I suspect all crawlers will be coming out to check the counters. I have been using a "low profile" pizza-type pan under my primaries and fill them with some water. It keeps them away from the bucket. Now if only I can stop the "B-52s."

I know that "Stainless Steel" is a good thing to have around vs. plastic, glass, etc. However, a few peoplehave the thought that stainless steel...is stainless steel...."NO!" Many cooking utensils that are sold in stores for everyday use is adequate for cooking purposes. In the "old days,"...

Having a bung on hand that does not fit, it's too large? I have a few on hand being that I ordered the wrong size or the size that would of fit was not available. I ran a threaded bolt with a washer on both sides of the bung and secured it with a nut. You'll need a bolt long enough to fit...

I am sure that this has happened to some of us when after racking you realize that you lack an airlock for the bung. (This is something that I remember reading somewhere and glad I did!) You'll need a comfortable length of vinyl tubing, placed in the bung. (If you have a solid bungwithout a...

Started this wine kit yesterday about mid-day. Pitched the yeast, and rechecked later in the evening where it was noted that the yeast was developing nicely. The basehas avery intense "peach aroma" and I did taste a drop or two and was quite pleasing. I will update occasionally on this product.

Just curious to see what you do with a useable item?

Just a thought to kinda get and idea of each member who has their favorite or "free time" to post on the forum. Include your time difference to give a general idea. I'm sure it would "rack-up" some credits as well..

This recipe is for a one (1) gallon which can be increased as desired. This recipe came from the Winemakers Recipe Handbook by Raymond Massaccesi, although modified somewhat. (Fresh or Dried Banana) I used "fresh-over ripe with skins. 4 lbs. Bananas, slice bananas with skins, place in...

My freezer is full! I have been collecting a few pound of "figs" this year andmy newest interest is making a "Port Wine" using other fruits like raisins etc. I have never made a "Port Wine" and I thought that I would post this to learn..your comments are greatly appreciated!

In the past I have been bottling from the carboy. I find it such a hassle anymore being that I get no help from the dis-interested. I am presently considering racking again to my primary fermenter being that I have a spigot and it would be more controllable if a mishap should occur. Any comments...

I spend way too-o-o much time doing artwork for requested labels. Surfed the net finding software programs that proclam wonders but the costs hold me back. Anyone used a good program worthy of hard earned money?

CW had mentioned at one time of increasing the body of a wine with additions of adding Oak chips, juice of the banana, and adding Glycerine. Knowing that Glycerine is used as a finishing formula, there is "no dosage" guidline to follow...Does anyone have that pertinent info available? Thanks!

I thought that I would throw this out to see the pro and cons of how you feel using either type?

George, My order arrived in Hawaii(CC Sauv. Blanc) 4 days including the day I ordered it.-what service! Very well packed and in great shape. We're going to "kit start it " tomorrow evening. Thanks again!

Normal practice I would just add 1 packet of "yeast per must, being a 1-gallon must or up to 5-gallons. Focusing on 1 (one) gallon experiemnts, I would think that 1-packet, properly "hydrated" would be ample to use in two separate 1-gallon experiemts if all conditions were met verses using two...

Curious....share in construction ideas, etc. For myself, I constructed an above grade cellar 8'x8'x7' with 6" walls. Can expand on construction if asked...it works great for Hawaii temps.Edited by: Maui Joe