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signed up too...Wine Expert Moscato

6 gallons tropical fruit 1 gallon orange 1 gallon lemon 1661+8=1669

I have started my first batch of ginger beer and was wondering if anyone ever flavoured theirs with something other than ginger. I have tasted a commercial apple ginger and it was good, but tasted more of the apple then ginger. Some commercial brews flavour with strawberry and lime, pineapple...

how did your ginger beer turn out? I just started a batch last night and can hardly wait for it to be done. I started mine a bit differently - boiled lots of grated ginger and dry malt extract. Some recipes use white and brown sugar and some use the malt - not sure how the malt will taste and...

Great video...I am not going to go and buy some extra ginger!

I've "liked" you for some time already ... But I can like you even more! :)

If you are looking to do a strawberry sp the lemon compliments it quite nicely. I did one gallon the first time I tried sp and used a large jar of strawberry jam - mixed it with warm water and let it settle out for a couple of days (can't remember but I think I added some k-meta) and used the...

I have half of an f-pack from a Peach Chard mist kit and will eventually use it to make a batch of Peach. The last batch that I did I added Wild Berry frozen concentrate (about 4 cans) and I can't taste the lemon at all. I think if you substitute some frozen concentrate for the last bottle of...

The more the merrier :b

I haven't been on the forum in some time so it is nice to see lots of Canucks joining!! Welcome!

Welcome Logan. There are a number of good wine clubs on the lower mainland. They can give you lots of help and advise as well. Once you get a few wines under your belt there are the yearly competitions to enter - have to be part of BCAWA! Have fun!

Welcome. It's nice to see another Northerner in the midst of these winemakers! Cheers, from BC

Plum and raspberry sounds good. You can keep the lees in the fridge or even freeze it

Nice to another person from "up North"!!

Jarrod: I have taken cheaper Shiraz kits and added Pomegranate or Black Currant concentrate to each. I let them age for a few months and both turned out to be an excellent"sweeter" red wine. They were not too sweet - more like an off-dry wine. Just don't forget to add some stabalizer...

You usually rack, or rather remove the fruit pulp before it reaches the dry stage. I have never left any fruit in longer then around 1.03 - 1.04....the skins and seeds can impart some off flavours on occasion. If you still have the fruit in then remove it. I have always left my wine in the...

I have a carboy of plum wine that has been sitting for the last year. I only used about 20lbs of plums and that was waaaayyy not enough. It is quite bland tasting - I've tried sweetening it abit but that didn't even help. I have a big jug of prune nectar that I plan on concentrating down to...

I did the same thing with a small batch of strawberry. it took over a month to clear but it finally did. I had it at the right temperature, added sorbate etc, finings etc and it just did not want to give up that haze. I now have a small amount of sediment in the bottom of the carboy and it is...

Hey welcome....glad to see another Cdn, especially a Mom, join...I love fruit wines as well and here in BC there are some great wineries producing some fantastic wine. A link you might be interested in... http://www.dailyfruitwine.com/ I've read reveiws about the book and they weren't that...

Condense it down to a syrup for backsweetening? A tangy cherry sounds good!