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Didn't learn my lesson last year when I lost a few bottles of some great blackberry wine 'cause I didn't add potassium sorbate or a campden tablet prior to bottling. Now an equally great plum wine I just bottled has popped a cork-- I'm sure its the same problem. OK now I learned...

I have about 14 different fruit wines in various stages of fermentation going right now. I started with dandelion wine last april, graduated to blackberry in August, ( All hand picked) and continued to start 1-3 gallons a week since then. I want some feedback about which fruit wines are...

Ok how about using a "Juicer" on fresh fruit (Pears, Apples, papayas, mangos, plums etc) to use in a wine recipe. Who has tried this? IF. for example, a recipe calls for 6 lbs of pears, can I juice the 6 lbs and follow the recipe? Do i peel fruit prior to "juicing"? Are some fruits better used...

Are there any general rules of thumb regarding the use of dried (all natural, no sugar added, organic) fruits to make wine? ie. apricots, pummelos?

I just bottled 2 gal of blackberry wine and got a taste. it seems to be very sweet (but good) does not taste like wine but more like juice. Can I add yeast again to a 3rd gallon in attempt to get a drier wine? I started the batch in early september, have racked 3 times and it is very clear and...

I just started a 1 gal batch tonite of cranberry wine and noted that unlike every other recipe I have used recently, this does not call for BOILING water to pour over the fruit? is there a logic to this?? Cranberry Wine 2 pounds cranberries, fresh or frozen 1 pound raisins 3...

Ok, now that I have 10 gallons (6 different fruits)of wine started, I'll ask about the bottled drinking water I used. It is Sierra Springs brand purified water, with a note that "minerals added for taste". I like it better than the tap water where I live and I actually wanted to avoid the...

ok, got a batch of black-plum wine started tonite, sunday 10/19, that is i added the yeast and set the air-lock. now i find out that i have to leave town next sat 10/25. which is the best choice; to rack to a secondary after only 5 days in primary, or to leave wine (and pulp) in the primary...

I bought some black plums to make a batch of wine. The skins feel like they have been waxed. Since I'm not usually a "plum" guy can anyone tell me if this would adversely affect my wine or not? Does anyone know if plums are waxed for shipping?

Ok after 1 week in the primary I transferred the product to a 1 gal secondary glass carboy to ferment and I'm concerned about the "milky" appearance of the product. Will this clear?? I'm concerned that since I used 1 c. of unrefined sugar (sugar in the raw) that its affecting the wine?? any...

Am I correct after reading several "threads" that my fruit wines will lose the yeasty taste after time and several rackings? This is my first year so I cant wait until next fall to try some of my fruit wines.

Can I use Italian Prune Plums in place of other plums in a basic Plum Wine Recipe? I am new to wine making but I've got several going, Dandelion, Blackberry, Blackberry-Plum and Strawberry, but I haven't been able to find any recipes on the net using Italian Prunes?