Recent content by windy0062

Hi, Corky - :) - As I don't have a scale anywhere handy that would weigh my blackberries, and as my "scale of measure" for all my recipes is "1/2 of a 6 US gallon bucket" for the fruit, I really don't have a clue as to the weight. Your guess is as good as mine. In addition, while my recipe...

Reply 2: sorry I missed this part of the post. I haven't made up my 100% elderberry recipe nor my elderburg recipe yet. But, basically, they are: 2 sets of: 2.75 gallons filtered water, 10 lb granulated sugar, 2 gallon (not de-stemmed) elderberries right off the tree (late September to...

Hi, Smurfie - I'll get back to your other post later on - I'm on the way out to a wine-tasting and I'm starting to run late. A US gallon is 4 ea 32 ounce quarts. An imperial gallon is something like 4 ea 40 ounce quarts? What it boils down to is that 4 US quarts = 1 US gallon and 5 Imp...

First, Coaster, I thank you for sharing. I have learned a whole lot about wines and winemaking just from the responses to my first three posts. Amazing what one can learn if one only keeps an open mind? Again thanks. Btw, I did my Google search with "100% fruit wines" (including the quotes to...

OK, my first "Google" search for "100% fruit wines" showed ZERO results. My next search for "100 percent fruit wines" turned up 3 results. And the major one, Tomasello of NJ, produces limited quantity, 5 varieties, the blueberry for export only under a re-labeling contract with Japan where...

Hi, Northern Winos, and thanks for the kind comments. I'm in Vancouver BC. Where are you located? You can reach me by direct email at [email protected], subject: Wine. I've noticed that even as far from the coast as Whistler and Princeton, even Boston Bar, the blackberries just don't seem...

Hi, Anne, and many thanks for your post. I appreciate your position, and hope you do find time and a way to make your small batches of wine. If you email me directly at [email protected], subject: Wine, I'll email you a flyer I recently prepared on how to make small batches of fruit wines...

Thanks for picking up on that....great catch. I just responded similarly to a different post here. Meantime, re: "fruit wines" at the stores. Yes, you can go to the grocery store and purchase commercially produced fruit-flavored wines - strawberry hill was one of the first of them some 40...

Ahah! Got it - k-meta = Potassium Metabisulfite. Thanks. But....I do not "add it to" the wine in any way, shape or fashion. I use it exclusively for sanitizing my equipment prior to use, and after sanitization I thoroughly rinse the equipment. What few traces of "k-meta" might remain are...

A great topic to bring up, and I applaud it. Phenols apparently are where most of the deeper flavors are derived from in full-bodied wines, and limiting them will enhance the fruitiness but remove the deeper full-bodied nuances. Not exactly 100% on the above. A better explanation of it can be...

Wheeeeeeuuuw! "K-meta"? And I'm calling for "adding them" in my own recipes? But would you believe I donlt have a clue what you are talking about? Shows just how much I don't know, doesn't it? Yeah, a lot! I use Potassium Metabisulfite for sanitizing all my equipment prior to use (and in...

Hi, JH, I appreciate your post - and wish it had all been included within the "on site" posting. Actually, I "helped make my first wine" in 1968, in the jungles of Vietnam. It was less than a roaring success. Other than that, I'm a relative novice and beginner as 2006 is only my 11th year of...

Many thanks for your very informative posting. All new information is greatly appreciated and may well prove helpful. And I am always willing to learn as much as I can about my wine-making hobby. I'm still a relative novice. And very useful information you have provided on the PH content of...

The Grapefruit (Texas ruby red) and Philippine (yellow) mango comes out a very "tasty tart" and, in spite of the high alcohol, tastes more like a "breakfast fruit drink" than a wine! I made some early spring (April) of 2005 and made the second batch in February of 2006. This will be my last...

The native "wild" blackberries do. And the cultivated and thornless "may"? However, the "imported" Himalay and other mentioned sadly do not. I have never seen them above "near sea level" - they just do not grow in the mountainous regions. Windy