Recent content by Neil

If I don't get rushed by the fruit all getting overripe at the same time (no rom in the freezer). I will make a few different batches with things I have at hand. #1. 6lb/gallon Plum, with acid to bring it to the right level if needed, sugar to about SG1.1, nutrient and maybe tannin later...

I had considered that. Worried though it might be a bit harsh with all all that acid from the fruit and tannin from the skins - although if I don't leave the skins in long I can avoid the tannin. Would like to extract as much color as possible though.

I have about 150 lb of plums I need to figure out what to do with. Dark Blue/Black skins. Suggested recipes? Anything special to watch out for with plums? How does it taste? Anything else I should be aware of when I go to use them? Stone in or out - I have heard they add a slight almond taste...

Thanks for the hint. I happen to have about 10 gallons of Sav Blanc finished wine, which I would not mind using some of as its not the families favorite. Not sure how well a blend after fermentation would work compared to grape concentrate before, but worth an experiment - I think I may even...

Also good with Squirt instead of soda. I am sure a few will give their lives up for the cause :)

Agreed One of my favorite books and I think the one almost everyone starts out with.

I was gifted 90lb of red grapefruit. Anyone have a good recipe? If not I am just going to put in about about 30lb for 5 gallons, peel and cube them, add some nutrient and sugar to bring it up to 1.10 SG. Then let them sit with Pectic enzyme for a couple of days and pitch a champagne type yeast...

I made up some vacuum bags from my vacuum food saver. Attached picture is the first attempt. I made the later ones long and thin, with double seals because I am cautious. If you taper the top its easier to get the bung back in the demijohn. I fill them with water and it takes up the head space...

I agree its not a big issue, the wine is perfectly drinkable and for such a early sample I am not disappointed with the flavor. I was just a little surprised at the significant color difference (there is a BIG difference between the amber and slightly yellow/clear commercial) and wished to...

I was asked to make a couple of lets say "less expensive" Moscato kits for a group of friends. One was a well know Vinters, the other a grape concentrate our local home wine making store has madeup for them. Both made wines that are significantly more amber colored (one is a light amber, the...

Perfect. Sounds like I can go 5-6% and not worry about it going off - which makes sense as that's about where beer and cider comes in.

Math wasn't the issue. That's easy. I just wanted to know how low an ABV I could go and have it preserve the Apple juice so I could blend it later. I didn't want to make it so strong it would not reduce my high ABV wine, or to low that it would spoil as I don't have room in my refrigerator for...

What do you think the lowest ABV would be that would preserve an apple wine base? I have several gallons of apple wine that are new and a little higher ABV than I think I ultimately want based on the young flavor. All alcohol, no apple... I also have a decent amount of left over home...

I had a similar problem. One year I did the sink waste disposal. Took way to long. The last couple of years I just put them through my Mulcher/Chipper. Its designed for small branches and handles the apples really well. I put a bucket over the discharge and pour about a bucket of apples at a...