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I got a great deal on pineapple a while ago. I don't think I have enough to make a large batch of wine, but have a Reisling kit that I thought of adding it to. If so, would I use it right away and use it in the ferment, or would it be best to make the wine and add it as a F-pac before bottling...

Thanks Brewgrrrl, I will keep that in mind. I like the recipe that Kartik posted too - I like the addition of ginger. Maybe I will try that as well.....

Would it help to steam juice the watermelon first, and use only the juice? If you steam juice, do you think you would have to seed it first? I wanted to try this over the summer, but wanted to think on it some more first, so it will be on the list for next year.

I think there was someone here that was going to try making wine with stevia as the sweetener. This sounds very interesting to me, so I am wondering if there are any thoughts now that some may have been made? Does anyone remember who it was? Thanks!

ITA with Wade. I started with 6 gallons, and am down to 4 now. Will bottle soon. LOADS of sediment though!

Mine is being used mainly for cooking, so I bottled into Grolsch bottles. Tastes "green" (SURPRISE!) Was good in a chicken/mushroom dish with a cream sauce.

I would also go lightly on the cinnamon (or cloves or ginger). I added some to a cyser, and the flavor was pretty strong. Still waiting for it to balance out a bit (or else it will be made into pork chop glaze). The spiced portion (I left half of the batch unspiced) cleared almost immediately -...

Well? Is there an update yet? Enquiring minds want to know....

Sorry, but I am only reading this now. Don't get here often. I made some hard lemonade last summer. I added DME to mine too, and I think that is what made it stay cloudy. Skeeter pee doesn't have malt exract in it - but the recipes for hard lemonade do have DME. That is what Ithink...

What fruits were in the fruit salad wine? I made an orchard wine last year, with apples, raspberries, blueberries, elderberries, and pears. It is still sitting, but will be racked one more time soon....

I am going to be picking soon.... if this is good wine, that is! RE: picking: I am thinking of taking a blanket out (an old one of course) and shaking the bush. Is that how everyone else does it?

Aww, shucks, Waldo, I missed you too! Now that I have made some wine that is good for cooking, but not reeeeally something I want to drink, I am deciding on peppers to make some of your habanero wine!Thinking I will purposefully make cooking wine - like a mixed veggie wine, or a salsa wine...

Well, that obviously works too! Are you the one that made the press yourself? Or were you the one that got it as a birthday or anniversary gift? I have access to so many apples, I wish I had a press. Steam juicer will have to do.

Where is the pet post? Cuz I would be HAPPY to post my pup! :)

That's interesting to pour the first quart back. I bet it also helps to put heat on top of the fruit, softening them more. I will try it on my next batch.

oooooh, I bet oak IS realy good with plums!

Do you have a steam juicer, fivebk? I steam juice apples all fall, then make wine when I have enough juice. My cyser I am still waiting for is all juice. I spiced half, and left half plain.

I want to make exactly this, and have access to both sweet and tart cherries..... Do you have a recipe you can share?

My cyser (the first I have made) is .....ok.... and I know in a year or two more it will be GRRRRREAT! I am hoping the half that I spiced will even out a little - it has been very ginger-hot.

I also think that power juicers make the apple and pear juice turn brown right away. A steam juicer makes a pretty juice, which, IMHO will make a prettier wine.