Recent content by Bahamawine1

I want to make (70) 5 gallon Carboys (40 flavors) in 3 months I’m well on my way.

It makes a whole lot of sense, I’ve read about the explosion from continued fermenting.

Actually I hit the ground running I have a number of wines going the same time just invested in 20 5 gallon Carboys and ten fermenting buckets. So I’ve done a skeeter, dragon blood, fever grass, sapodilla, tamarind, hog plum, pineapple and in the process of started our native small mangoes.

Here in the Bahamas we typically drink more sweet wine than dry.

Hello new wine maker here I’m from the Bahamas and started making some native fruit wine and I love asking questions. I hope that I can find many of those answers here from you pros? First question what’s the safest way to produce sweet wine without back sweetening?