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Yeah, I made some last year. I love pluots, love the sweet tartness of them. I was trying to make a dry table wine, so I did not backsweeten at all. It came out very very tart. The taste of the pluots was in the front, and was nice; but there was a bite of tartness in the aftertaste that was...

In my case, I did! I have some banana wine working right now in which I cut the bananas, peel and all, into little discs; but for this I peeled the bananas, cut the fruit and lobbed the slices into the bag along with the other fruit.

Deleted because of accidental duplication

Mine has directions on the package; but here's what EC Kraus recommends: DIRECTIONS: 1. For every gallon of wine to be clarified use one level teaspoon of Hot Mix Sparkolloid and 3 ounces of water. 2. In a pan bring the appropriate amount of water and Sparkolloid to a simmer for 30 minutes...

Okay....I'm aboard! I started a batch last night. It's already beautiful. I added raisins and bananas a la "especial;" and I added some oak in the primary ferment. I was not able to get the standard Wymans triple-berry at Wal-Mart, so I substituted blueberry-strawberry-mango chunks. I also...

My very first wine was a Wine Experts Selection International Merlot, in 2010. It was quick --like all kit wines; and the LBHS told me it will probably age and improve for about 18 months, and that will be about as good as it gets. And it did taste good -- not madly complex, but really good...

It is true, however, that the chemistry of fermenting them together will change the taste in different ways than blending them will. There will be a different kind of complexity from fermenting them together, for sure. That being said, though, it would take a lot of experimenting to get the...

Here is a link to the Gotmead site, with a table showing the various kinds of yeasts to use and what they are best suited for: http://www.gotmead.com/index.php?option=com_content&task=view&id=1940&Itemid=14

I agree with everything everyone has said. I have been making wine about a year now -- so hardly an expert! -- but I am already infinitely more efficient at >everything< than I used to be. The most time-consuming part for me, now, is hauling everything up and down the stairs (since I do not...

The key to this is not what happens to the light after passing through the wine (although if it doesn't make it through, you're not clear!), but rather if you can see the beam itself as it passes through the wine. Perfectly clear wine (a difficult but achievable goal) will not reflect any light...

I do not agree with topping this off with another wine (although a Shiraz would probably blend nicely with the blackberries). With as much headspace as this has, you would very much change the character of the wine, and you made blackberry wine for a reason. As suggested, I would top off --...