Recent content by jbstout

Luc -- I saw a post somewhere that you had used bananas to add body. Intriguing. And I understand there's practically 'no taste'? I think I may give it a try -- after letting the ferment finish and 'taste testing' to see what it's like. Thanks a lot -- Jim

Thanks, Luc. No, I don't want jet fuel, just something with more body. I did not filter the wine (much) when I got the original SG. So much to learn . . .

I'm a beginner, having made only a few batches of wine -- from kits, fresh grapes or fruit. I started an apricot wine from last summer's fruit 4 days ago using Lalvin K1-V1116 yeast. On the 10th, SG was 1082. Today it's 1060. I'll separate the pulp at 1050 or so and rack to carboy. I would like...

Thanks for the response. I've probably got half-n-half kits and scratch wines, so not a lot of $$ tied up in it. I think I'll go to the Customs office next week and see if I can get an answer. I'll let you know. We transferred to Canada from GA, and brought our household stuff with us. So there...

Can anyone tell me what the rules are for taking homemade wine from Canada to the US? I'm a US citizen, working in Canada, and expect to go back to the States later this year. I have several cases of wines that I really would like to keep and age for a little bit. Should I start drinking...