Recent content by ROOT

Loquat (Japanese plumb) is hanging heavy and sweet, we are going to pick them tomorrow and make another batch. I have got a little free handed the last couple of years and need to reign in my recipe. I beleive I am going back to parboiling them this time.

I have left the orange lemon hybrids on the tree till now and I am about to give this a try anyone know what makes fresh juice harder to ferment ? surley there is a distinction between them Maybe I need to boil the juice ?? :gn

Well I am down to my last gallon of this out of 5 . It is incredibly good and the (expired) pre aged juice made for some wonderful flavors . I am not sure if I mentioned it in anotherthread or here but I also took a # 10 can of strawberry jam that was expired put a little water with it...

Howdy folks sorry to be such a stranger.

sorry I will keep it to just fermenting . I just wanted to keep precaution about the fact it is illegal and has other negative aspects that have to be considered . My other project was done by a legal permit as experimental with due caution. On topic my friend Craig is here and...

but there is no cell structure in commercial juice is there ? My friend at flagler spirits the commercial producer here says he uses a lot more yeast and fermentation is very rapid, do you think that using multiple packages of yeast would have benefits ? Reading about the types of yeast...

It has some other issues concentrating the poisons read up on it

well having all the poundage I have at hand I suppose I will have to figure out what to do :i. I can't Imagine buying citrus , it hurts to buy limes since my scrawny tree produces so few.

Splenda sounds despicable, I have looked for a inexpensive source of frucose but the best I have found is agave nector. I have used Honey to backsweeten the plum wine but it takes a week or so to clear again .

Ok, I guess I don't understand what the peptic enzyme does, why would I use it when there is no fruit .

East Central Florida , what we call the CrackerCoast. You can see the Fruit here, http://crackercoast.com/crackerchat/content.php/188-Loquat-Japanese-plum-wine I wish they were as plump this year but I think they may be just a little more tasty when they are smaller.

Thank you , sorry didn't know that the D word was a bad word here:D , I know its not legal without a permit. Just trying to do a readers digest of my experience. and got moderated on my first post :h

coin a name for it yourself or just make one up made from Mustum conditum negotium or store bought grape juice in English or I like the simplicity of just Uva (ooh wah) Latin for Grape

I thought the Campdem only sterilized the initial batch, I didn't think it provided long term protection. I like to keep it simple to and not get to complicated with details and have almost always had great results even long term with the exception of the batch I mentioned in my...

My Bannana Wine was like that it got so dry you had to look for the banana taste but like you describe it just took a bit of sugar to make it "pop".