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This looks very much like a tung oil tree to me. Cut one open and if they are bitter and very sappy that what it is. There used to be a large market in that area for them. P.S. thats not far from where I hang my hat. Fixit guy http://waynesword.palomar.edu/tungoil1.htm

Not far from my home there is a blueberry processing center. I know the people that run it and they give me their "culls". Which are a little too ripe to market but makes great wine and they are already picked and in the cooler. It don't get any better than that!

These are called Frye. They are a large bronze variety. The owner of the vineyard says that he likes the ISON variety which is a black muscadine. I tried both varieties and both were good and the Frye were easy pickings. I might go back and get some of the ISONs next week and give them a try. I...

Thanks for the reply, thats what I had in mind since I picked 40lbs. enough for two batches but this is the first time that I will be using steamed juice. Another question though, Will the seeds in the muscadines after steamingaffect the flavor since the are very bitter. The man that had the...

I just got through picking #40 of muscadines and the recipe that I am using calls for #6 lbs of fruit. My question is, do I put 6 lbs of fruit in the steamer and use just the amount that i steam or is there another amount of juice that I should use for one gallon? Actually I am making 3 gallons...

I will be making one gallon with the frozen concentrate. I have never made this wine before but i sure like pineapple.

Will 3 cans be too much?

Does anyone have a recipe using frozen concentrate to make pineapple wine? All the recipes are saying to use 3 pints juice. how does that translate to frozen concentrate? THANKS..........

Thanks Wade, I transfered to secondary when sp was 1.020 so I assumed that the heavy fermentation was over. When I transfered it woke up like a volcano. Let a little out so it is behaving much better now. Ordered a blackberry puree from George the other day so fermenter is now empty awaiting for...

The starting S.G. was 1.080. The yeast was Pasteur Red (that was what I had at the time). At the present time it is overflowing the carboy with all that fizz.

Today is saturday and I checked the S.G. Was at 1.020 so I racked to the glass carboy. I have never seen a wine with this much fizzle. The best dewberrys are usually found near farms that have cows or livestock. The ones in the wild do not get the fertilizer that the farm grown do. I have made...

I see if I can get some photos.

Down here in the deep south the dewberries are ripe, so I thought I will make a dewberry wine. I used the recipe on this site for blackberry. I picked 6 # of berries . Before I knew it I had all 6 pounds in the fermenter, all crushed and in the bag. OOPS, there went the cobbler!Was planning for...

Thanks

Just started a strawberry wine today. Cut my fruit up placed in fermenting bag with all the ingredients except energizer and yeast. Poured the hot water on top of the strawberries as instructed in recipe. My question of the day is, did the hot water hurt the campden tablet that I had already...

Thanks everyone for the info. Yes I plan to backsweeten to around 1.010 or maybe more depends on the taste. My prelimenary taste not too bad so might not sweeten at all. I have the apricot and a blackberry, welshes grape, and a cranapple clearing at this time. With all the information I have...

Can't find what the temperature should be while clearing. Any suggestions?

I think that a one time this could have been a kitchen! Looks good Fixit Guy........

Here is an update on my apricot-white grape wine. 1-40oz apricot puree 1 welshes white grape/peach frozen concentrate (don't know why, justseemed the right thing to do at the time) sugar to bring sp to 1.088 1 tsp pectic enzyne 1/4 tannin 5 pints water 1/2 acid blend 1 pkg...

I agree with you that one gallon is not enough. like I said I am new to this hobby and started small so I can learn the the basic steps. The six gallon kit is looking better all the time. I fermented this at a cooler temp beacause I read that the white wines do better that way? I have not tasted...