Search results

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...

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!

I was steam juicing, and I let it boil dry (I know, I know) . I tasted some of the pulp from the end and it has a bit of a smoky flavor. Will this make a smoky flavor to wine, or is the juice ruined? I think I know the answer, but ya can't blame a girl for askin', right?

I adjusted Jack Keller's rags to riches hard lemonade..... to make a less powerful batch than what he described. Anyway, just racked it, and it is lemony, that is for sure. I think I will sweeten half of it with strawberries when they come in season here (about a month) What does...

And I am wondering, when I test the juice, if it is too high in acid, what should I do then? I get it that I would acid blend if it is low, but what do I do if it is high? TIA!

I was surprised a little. One, that the white grape/peach (from concentrate) turned out exactly as I wanted - kind of like a wine cooler. (so if it turned out like I thought, I must be learnin' ) My apple cyser will need some time - has a real "bite" to it.... I spiced 2 gallons with ginger...

Ihave been told that it would be 2-1/2 to 3 quarts of elderberries and 2-1/2 gallons grapes. I think this may be for a 5 gallon batch. Does this sound right? Anyone have other advice for an elderberry recipe? Thank in advance!

I think it was brewgrrrl that said that nothing that can hurt you will live in alcohol, but i am still wondering..... I have avoided bottling when I was sick, but right now I would really like to do some racking, and have a cold. If I am careful, will this be a problem? I think I know...

Will craisins (dried cranberries) give vinosity to a wine like raisins will? Is it due to the rehydration of a dried fruit, or the tannins in the grapes that give wine a "mouth feel"? Thanks in advance! Susan

I divided the batch - 3 gallons will be plain apple cyser (in its own carboy). To each gallon jug (total of 2) I added a small piece (about 1/2 inch chunk)of ginger that I smashed, 8 cloves , and half a cinnamon stick. Does this sound good? Any ideas or thoughts?

I want to make a spiced apple cyser. I have juiced some organic apples, and found a source for organic honey (friends of friends are beekeepers). However, some of the honey I got is darker than normal(almost, but not quite the color of molasses). Will this affect the color of the cyser?

I have not seen much on figuring the actual alcohol percentage, and am wondering how to know what it is. The starting SG was 1.09, so the PA would have been in the normal range. However, the cherry wine has a real kick to it, and I am wondering how to know the actual percentage. When I...

Just wanted to let you all know, if you don't already.... In the stores here, it seems the store brand (Shur Fine)apple juice is the one with only apple juice and ascorbic acid - so the CHEAP (I mean inexpensive) juice is the one you want! I thought that was pretty cool - since I was...

I have an abundance of mint. Is there anything I can do wine/mead-wise with it? Not sure if I would like the taste of "mint wine" unless it were lighter, or maybe added into another flavor. Anybody have any thoughts?

I notice that some of you say that you home can your fruit juice to save freezer space. My questions are: Does it change the flavor of the juice, therefore the wine? What are the changes like? Do you pressure can the juice, or is the acid high enough to use a boiling water bath...

Just found this forum, after already posting here....... Anyway, I started with helping others in their winemaking, and got my own carboys last year so I could have some of my own. Now, I want to try EVERYTHING! I think I will mostly go with fruit wines (have a 5 gal batch of cherry...

and Jack Keller's webpage was the first option! He is quite the celebrity, isn't he?

Just wondering if I could use a regular juicer..... Believe me, if I am told "no" I understand, but ya can't blame a girl for asking, right?

Hi all, I have been reading/lurking here, and now wonder if I may get some advice. I am fermenting my first batch of wine (5 gal), made with friends. It is a cherry wine with raspberries, blackberries, and gooseberries added. Last year, the same wine was 27% when finished. I made the wine...