Recent content by ThousandJulys

BUMP I could really use some help here.

Is this too much dried fruit? Or is everything just about right?

Your avatar scares me enough! I need my organs.

Ok, so I was hoping you all could give me some guidance on this new wine I am trying. I've made cherry wine in the past, but I thought sweet and tart cherries with some pomegranate would be wonderful! I have the capacity to make whatever you all think is acceptable for the fruits I have. I...

I'm making a Cherry Pomegranate wine mix today. That has to be healthy!

BTW, my friend just dropped off a bottle freshly shipped from Hawaii. It's a pineapple wine called Maui Blanc. Delicious. Never smelled a better fruit wine, I believe. Fabulous.

That has crossed my mind as well, Minnesotamaker! I'm currently starting a sweet cherry mixed with chopped up dried Montmoncery cherries, mixed with three types of 100% PURE pomegranite juices. If that's not good for us (or the clarifying agents strip it of it's anti-oxidant and phytonutrient...

I think that having a variety of wines available, made by yourself, is a very rewarding and bountiful hobby. Right now, the variety of wines I have is great. I can match any fruit wine I have to the right type of food. And the food I eat is tending to be more healthy. Bountiful is what I...

I grow and have used the apple spearmint, along with a pineapple peppermint varietals. Good stuff! I used it in a Strawberry Limeade batch I made years ago.

I made a wine out of Kiwiberry, or "Baby Kiwi." Also have used cinnamon sticks, crushed nutmeg, sweet orange peel, wormwood (thujone), homegrown mint leaves & lemon balm & stevia leaves. Tomato wine and Banana wine were a tad unusual but turned out great. Kumquats, Key Limes and Tangelos were...

I am adding Oregon brand peach puree to my plum wine today. I've used it before with the blackberry, and it turned out well. Primo stuff IME. The peach puree was the most expensive of the five or so purees Oregon carries, I believe.

OH yeah. Is it ok to just add the gelatin finings and shake it around like I did? It sure did foam up a lot. I figured this would also be like de-gassing a wine. If it's a one gallon, I tend to give it a good shake when racking into new glass secondary jugs. Also, would the sediment help...

Uh oh.... What should I have done or the order of adding the ingredients? The sorbate just said "for stabilizing wine when sweetening."

Well I used super-kleer and it did a pretty good job separating. Racked it off the sediment today. I still noticed quite a bit of really fine tiny particulate matter/haze entering the siphoning tube, although not much and I really left a lot of room on top of lees and just dumped it all...

Oh yeah, is there something wrong with sediment? A bunch of award winning fruit wines, even on the wine label not to mention talking to the head fermentologist, say that the wine "may throw a sediment" or "may throw a deposit." They were all great wines. Mine seem to rival them, if not...