Recent content by Plato

Oh that's right, the Wine is now 1 year old. Thanks for all the suggestions. Ill bottle it and perhaps do some testing with all the one gallon carboys I have. Scooter, Peach is my nightmare. First batch perfect. Second batch Pectin Haze. lol I learned all about Pectic Enzyme or the lack there of...

So would either of you suggest just going ahead and bottling my plum and give it the old college try on the next batch or should I try and create a Flavor pak to bring up the flavor. Again its not bad at all as is, its just not as robust as Id like.

Back after a long pause in production hahahah So a buddy of mine and I were talking about how we make our fruit wines. We differ in some places as do many Im sure. However, he was telling me that he uses more fruit and less water in his wines. His thinking is he can get more of the fruit juice...

Turock this pretty much answers my question also. can you think of any fruits to be aware of that TA should be looked into or any fruit other than graoes can follow your above method? I also just do fruit wines. For now waahhahhahaha

This all is super helpful information. thanks

Gotcha, so then the ph of 3-4 across the board with most country fruit wines is the best bet then?

Also I saw in the PDf where a PH of 3-4 is common. just wanted a specific per fruit.

Good morning all. I have been looking across the site for all the excellent posts and power points on understanding PH and /or acid. I looked at the following links below. If you have not seen them then please do. Both are super helpful and I thank the Authors. I was wondering if anyone had or...

@Turock Im doing 4lbs of strawberries per gallon but my carboys are only 5 gallons. Should I get the white grapes everyone suggests in place of the water? If so is there a particular type or any white grape will do?

Is there a specific kind of white grape or could I use a white grape frozen concentrate?

Well I call it cider. If I can get to my local farmers market I'll try to get a picture of the juice. For all I know it could be kool-ade and syrup

@ Stressbaby, Great idea, I'll look into that hibiscus suggestion. Do you use the flower right from the tree/shrub. I have two of them in my house or perhaps look for dried? @ Julie, Are aging tannins a different type of tannin? should I go to my local brew store and ask for that by name or are...

Ill give the banana idea a shot, thanks for that idea. Julie, I use a wine tannin added to the primary. It calls for 1 teaspoon for a 5 gallon batch. Would you recommend anything additionally to this or perhaps something different? I'm going to try the banana wine blend to help as stated above...

So im doing allot more research these days on making my country wines heartier if that is the best way to describe . I like a heavier mouth feel with my wines. I have ran across many articles and recipes calling for the addition of raisins in the Primary to increase the heartiness. I then ran...

I will look into that rocky, thanks for the suggestion