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Also, what quantity of bananas for 4.5L (1 gallon) of my peach wine? Add now (just prior to yeast starter) or later?

Ah hah - fpac is some kind of boiled down fruit concentrate?? Yes, this makes sense. Did you say you add fpac later in the process or first up (during primary fermentation)?

I'd like to see your peach recipe Tom. CJJ Berry said peach, plum etc... can sometimes be a bit hollow/flavourless. He suggested addition of grain to beef it up. What do you think? Anna

Xanxer - my congrats to you also. My partner also likes to peer over my shoulder as I brew. He also seems quite proud of my work as takes any visitors we have on a tour of my (modest) brew cellar. Perhaps for your wedding CJJ Berry's peach perfection? I started a batch (my own version of...

I'm new to the forum and (as my name suggests) of the female variety. I'm a mum, live in Australia and started making wine because I finally found time for a hobby in busy work/life mix. Also, used to be a microbiologist and looooove clever bugs like yeast. Oh... and do like just the...

Many thanks Xanzer and MidWest Got home from work and the beautiful green gold kiwi carboy was humming - sending up waves of fine bubbles. So lovely to watch. I like the idea of applying a lot of patience. Also, thanks for ideas on stoppers and locks - you are right, they are cheap and...

stuck ferment Hello All My 9L kiwi wine was looking delightfully clear and so have just racked from first secondary to second secondary (does that make sense?). Wine had been in 1st secondary for one month and I had to add approx 1L syrup (SG 1065) to make up volume. Three days after...

Thanks Tom. My kiwi carboys are clearing beautifully - nice wad of sediment and delightful, slightly cloudy, gently bubbling light lime green wine. Gee this is fun! Anna

Hi Tom Still ok to do this now that all those poor little yeasts have spent a night in the freezer?? Anna

Hi Upper The SG was 1080 at beginning of primary ferment and 1010 when I siphoned it to carboys. I accidently stirred it up before siphoning so the yeast is pretty evenly distributed in carboys and in the 2 litres I've frozen. Why 'no' in my case? Anna

Hello All I'm new to the forum and fruit winemaking. I just transferred my 2 gallons of kiwi wine from primary to carboys. I had about 2 litres excess and have frozen it to use to top up carboys after next racking. Is this a good or bad idea? Thanks for your advice, Anna