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Was it completely dry? It seems unreasonable that yeast could have started reproducing again. Maybe it was beginning the vinegarization process. As Im sure you know, one tiny unnoticed fruit fly can do the trick. But I've also noticed that vinegar can happen without a fly getting involved...

On my first attempt to make jam it also resulted with syrup. I don't really know how to make jelly, I'm guessing you add pectin or gelatin. Just use less sugar, and a long cook time but at a very low heat. Heat seems to turn them to syrup with the presence of sugar. I think it's because they...

They sort of remind of the muscadines that grow here in the Southeastern US (a large territory to be sure). That makes me wonder if they are native grapes to the region or at least naturalized from nearby. Can you tell me if the seeds are noticeable and/or too hard to chew? Do you they have...

Steeping Hibiscus Flowers Hibiscus should be steeped for a long period, at least fifteen to twenty minutes. Where one might get the bitterness from is fully boiling and overcooking the delicate, and as you put it, subtly scented flowers. You don't want to cook out the bitterness into your...

My first beautyberry wine appeared with this color. It is a tad sweet, notably dry, and quite tangy. The flavor is musky and with a musky smell, but it also smells like bubblegum as it warms up. There is some okay sour taste as well, but it mellows as time goes by. I'll make a mostly similar...

In the end, both batches cleared into essentially the same color. They hadn't completely cleared altogether, but they had mostly cleared and I started drinking them. I am really fond of the color. It gives the wine a very distinct look. The smell is sweet, as the wine warms, like...

They have reached maturity. That means they have their whole lives ahead of them to produce fruit. Pollinators are key--here in America the grapes seem to be pollinated by various bees. Probably, that is the case these in England as well. Clearly, though, your grapes were pollinated well...

They probably haven't been tended to in a long time. They need to be pruned and the leaves trimmed in order to promote the health of the entire vines. Growing free and wild, they become strained and less healthy over time. You can also tell that there were some periods of thirst, probably due...

They absolutely are grapes. Looks like table grapes but it's hard to guess the variety without taste. The leaves are a giveaway. Don't be afraid of them. Break one open and you will see that there is jelly-like grape flesh inside and tiny seeds. They look delicious and the vine looks...

It's about day 14 of fermentation, and the two batches are still bubbling away. Seems to be slowing down though. What I'm mulling over now is the colors. The small batch has a stunning pinkish-rose sort of color, like the color of the berries but brighter and lighter. The sample I saved from...

Hm, that seems like it might be an option. I was thinking that finding affordable grapes and supplementing for the rest with a suitable juice would be how I would go, but it would probably wind up being thirty dollars or so anyway. I will explore both options. It would be a perfect world if...

Unfortunately for the time being, kits are too expensive, and the concentrates are as well. It simply isn't economical for us. Would I use that at a later time when it is possible? Yes. For now, though, it's just going to have to be either grapes or affordable juice or a combination. I...

My next project will be a white grape wine for my mother-in-law, who was impressed with my fruit wine enough to ask me to make her some "chardonnay." She drinks Yellow Tail (it's awful) every day and so I'm confident that my wine will be much better and stronger. I have never made wine from...

I figured that much, and so I cleared some of them out and then went ahead and racked it into second fermentation. Thanks for your assurance. :br

It's about day seven or eight. Fermentation has been going nicely, but my question is should I continue to plunge the must on top (it's mostly only translucent skins) even now, or should I just let that thin layer rest on top until primary is finished? So far, I've been remixing them back down...

I'm making beautyberry wine and it's about day 6 or 7 days. I pulverized the berries, seeds and all, into a mush, and then diffused heating in water with the sugar. Fermentation has been going nicely, but my question is should I continue to plunge the must on top (it's mostly only...

I think a big part of that probably depends on how "adult" you plan on the final product being, and whether you are going to age the wine, or not. Also, if the fruit substances are stronger or more intense than you prefer, more water than what is contained in the fruit helps you mild and calm...

It tastes good at the moment. I love the juice as well, sort of like apple juice. If you don't like the flavor of the berries, the chances are you won't like the wine, but I enjoy the musty flavor and faint chocolaty aftertaste from the berries so I'm hoping I will enjoy the wine as well...

I imagine it also won't taste sweet at that point. What a simple test, I can't wait for that hydrometer. So, the yeast will still be living once the sugars are expunged? Good to know. Thanks for that tip!

With future wines, yes. I can't wait! For now, I'm in the middle of making the beautyberry wine already. The last wine wasn't noticeably sweet, but it was hot and dryly fruity with this tart blueberry aftertaste that lingers on and on. I really enjoyed it and it was plenty strong for me, so...