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Time for an update. I think it was last December when I last posted anything on this thread. The pear melomel has held at an SG of 1.006 (15% abv), and appears to be completely degassed. I did splash rack it back in December, but did not vacuum degas. Did a few bench trials to determine the...

Freezing the fruit helps break down the cell structure, making it easier to extract the juices through steam juicing. I steam juiced 40 lbs of blackberries last week and got a yield of 3.5 gallons of juice. I was hoping for a little more, but our weather here in Arkansas has been a little hard...

lborr8, I wasn't able to find much info on this old press. I did find the attached page from an old reference book. The 1887 advertising plate shown in the upper left is the press that I have. Although the press shown is from P.P. Mast & Co., the description goes on to say that the same...

I have made a few one gallon batches of mango wine using Smuckers Mango Jam. Most grocery stores don't stock it, but you can order direct from Smuckers online. I just checked the price, and a 12 pack of 18oz jars was $38. I used 3 jars per gallon, but since it is so concentrated in jam form, I...

I'm sure you could get to 18-19% with the addition of some grain alcohol, but I would be careful that you don't overpower the flavors. As to the 400 ml I added, that was based on taste alone. I added the Cointreau until I felt like the orange flavor was where I wanted it and based on that...

I finally got around to the Orange Chocolate Port. I decided to try using the Cointreau, and I am very pleased with the results. The addition of about 400 ml brought the abv to 17%, and really brought out the orange flavor. I highly recommend Cointreau as both a fortifying agent and flavor...

Finally got around to checking SG last night. It has apparently finished at 1.006, which is not bad considering the high initial SG. This puts it right at 15% abv, with a very small amount of residual sweetness. However, this wine has more Co2 than anything I have ever made. Since I am not...

Interesting suggestion. I had not considered Cointreau, something to think about. Thanks.

I recently finished the RJS Orange Chocolate Port. Final abv is 16.2% and I plan to fortify with brandy. I would appreciate some input from those who have made this kit on how high to take the abv level. I usually fortify to 19.5-20%, but for some reason I think this may be too high for this...

True, but since carbon dioxide is a byproduct of active fermentation, it has been my experience that rapid bubbling in the secondary is usually a sign of a continuing fermentation process where greater amounts of Co2 are being produced. Also true that wines will release Co2 over a long period of...

Great Stuff! I made this wine last month and decided to carbonate it, which I had never done before. After thorough internet research and a discussion with my LHBS guys, I decided to do it just like you would a beer. I added the priming sugar to my bottling bucket and racked the wine into it...

I am a little hesitant to do anything right now as it seems to be fermenting just fine with no help. It is bubbling once about every 4 seconds today, so I think I will let it finish as is and see how low it can go. Since I will back sweeten it, I am good with anything below 1.000, which I am...

Well time will tell. I racked yesterday AM and the SG was at 1.012. It dropped by 0.010 in a little over one day, and is perking along nicely as I type this. It may not finish bone dry, but I suspect it is below 1.000 already, and I think it will fall a bit more before it is finished. As far as...

Deezil, I considered that possibility and for the first few days of fermentation I whipped a good bit of oxygen into the must once a day to keep things rolling along. Seemed to work, as it has had a lower SG each day and no off odors that I could detect. I did not get around to racking last...

Never said it was finished, just that it was progressing and was down to 1.022 and ready to transfer. Since it has made it this far, I expect it will finish fairly close to 1.000.

Update! Checked SG last night and it was down to 1.022, which puts me at the lower end of the alcohol tolerance level for this yeast. Planning on racking to secondary this evening and pulling a small sample for a taste test. My initial thoughts were also that it would finish above 1.000, but...

Last Saturday I steam juiced approximately 54 lbs of pears for a total volume of 4.5 gallons. Wanting to use the heat of the juice to help disolve the honey, I proceeded to pour in the entire gallon of clover honey. Once it cooled a bit, I found I had a starting SG on 1.116. YIKES!! The other...

Well I stand corrected. I was just at my LHBS at lunch today, and saw a newly posted sign offering U-pick muscadines (black & bronze) for $1 per gallon. That is a great price, as I usually get about 5 or 6 lbs to the gallon. So I guess there are still some available in central Arkansas.

Not sure how much the climate differs between Little Rock, AR and Nashville, TN, but as far as I know, the season is over in central and southern Arkansas. There may be some still available in the northern part of the state, so you may find some in TN. Good Luck!

Ken, That's OK. I was just curious as to the abv you ended up with. Just send me a bottle and I'll check it for you. :dg Thanks, GTS