Search results

I may have posted this in the wrong spot initially. I notice 40 views, and no suggestions. Perhaps some foodies have some advice for me. I ended up with a real mystery when canning cold-pressed grape juice. Thanks for any help. https://www.winemakingtalk.com/threads/canning-grape-juice.66825/

Greetings to all after a long absence! I have a mystery on my hands. In lieu of making wine this year, I elected to can some fresh grape juice. We chose two different methods: 1) simmering and draining the grapes (as in jelly making), and 2) cold-pressing the grapes, straining and...

I've searched for 1/2 hour and drawn a blank, so this might be the forum to ask. My wife made a gallon of "Country Wine" last year: 1/3 gallon crushed grapes 1/3 gallon apple peels 2 cups white sugar Topped with filtered water. Let sit 6 months, stirred 2x per month Filtered Cleared...

Q&A: I'm just finishing two 4gal batches of apple wine. Without a lot of boring details, here's the deal: Each batch started with 3 gal of pressed juice + 1 gal water. I brought the SG up to 1.100, added yeast nutrient and HC-1118 yeast. No starter, just pitched the yeast. They got neglected...

Stupid question #143.... I have about 800 lbs of apples to juice. Can I "can" the fresh pressed juice (which will essentially pasteurize it), and use it months later for a batch of apple wine?

I've searched on several occasions, but haven't found a straight answer yet, so here goes: I have juiced ~90 lbs of Italian Plums, giving me right at 5 gallons of syrupy juice. What would be a reasonable dilution of this juice to still maintain flavor? Based upon my limited experience, I'm...

My horror story started by reading "#" instead of "c" in my old recipe book. (Yes, fool, it said cups not pounds of sugar!) So, I started out with 2x the sugar in my 2 gal batches of pie cherries and raspberries. The cherries dropped from SG 1.140 to 1.018 in 11 days with HC1118 yeast, giving...

Help! I won't bore anyone with all the mistakes up to this point, but I have 2 batches of fruit wine (1 sour cherry, the other raspberry) in my primary. I had to wait 24 hours before I could obtain my yeast, and now I have mold in both batches! Is there a way to save this, or am I out 20# of...

Hello the camp! Been gone far too long. It's that time of year to be trying some new recipes. Glad you saved me a spot! :b

Stupid question #143.... This is not a joke. I'm really curious. Let's say I have a 2 year old bottle of white wine that has cleared and settled nicely. Now it's time to open and serve it. I have read all about storage, and decanting. I see hundreds of pictures on the 'net of "decanting...

This is a bonehead question for someone who's been making fruit wines for 4 years, but this is only my 2nd attempt at grape wine. What is the difference between crushing, and pressing? I've read a lot that says "crush white grapes before pressing" I'm confused.......

Don't know where else to post this. This afternoon I started to slice up some jicama for our stir-fry, and found it was starting to mold. I peeled it, and sliced it, and took a taste test. Hummm.... It had a fruity aroma, sweet, pungent taste and a bit of a tang. Not going in the dinner, but if...

I've read the recipes for peach wine. None of them mention the need to peel the peaches, just stone and slice. Is it okay to leave the skins on? Should K-meta be added to kill any wild yeast that might be present? Thanks for the help.

I'm probably being impatient, but I'm curious how long a person should let finished plum wine sit to clear before bottling? I'm looking at about 10 gallons of wine that has been stabilized, back sweetened and is now sitting in 1 gallon jugs, plus one 5 gal carboy. A month? 6 months? A year? I...

Simple question, but doubt there's a simple answer. Start with a finished "wine" that is, say 5% ABV. Add enough sugar to bring the SG up, and ferment according to all appropriate protocols to a dry finish of SG ~.996. Let's say calculating from your new starting SG and finished .996, the...

Last year (November) I had what I considered a failure with some blueberry wine. I bottled it, and called it 'vinegar', which is about what it tasted like. Yesterday, for various reasons, I uncorked a bottle and was going to reseal it. In the process, I tasted it. Hummm.... It has a full bodied...

The last thread I found on this was 4 years old, so bear with me here. I have a huge volume of Italian prune plums to process. Italian plums are notoriously NOT juicy, even when overly ripe. Last year I tried two methods: 1) pressing the prunes in an apple press and using the extracted juice...

I have about 5 bushels of Italian plums, and apples ready for processing. I can't wait for a long mail order delay, and I can't find any enzymes locally. Is there any readily available substitute to help the fruit give up more juice? Thanks for any suggestions.

Hey, Gang! Any thoughts on how far I could dilute a gallon crab apple juice left over from a marathon jelly making session? The apples were simmered in just enough water to cover them, then drained, and squeezed. Makes fine jelly, but it's already been "cooked in water". I'm wondering if I...

Hi, gang!!! After all this time, you'd think I'd run out of dumb questions...but, no! I just started roughly a 3.5 gallon (?) batch of peach wine. This will be my 3rd adventure with peach. I kinda, sorta followed a recipe I found here, but this question doesn't have to do with the results, just...