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I can't seem to find the frozen triple berry fruit (was at the local walmart here). Any other suggestions, of something else I can try? I'm guessing I could pick up some gallons of Ocean Spray, but don't know what kind or how much. Any suggestions? Thanks!

just fyi..I ended up adding some PE, and it cleared right up. But, I'm interested in the gelatin trick. What/how do you add that? Is it store bought geatin? or something else?

is "Ghirardelli 80% chococate" a powder? a bar that needs to be dissolved?

that fine wines link, links to bentonite. Was that intended? also, that brewandwinessupply link, just says "Acid testing kit". What kind is it? Thanks for the reply.

ok, so I've made a few batches of wine. From kits, strawberries, to skeeterpee, to apples and cherries picked off the backyard tree. I guess I've been pretty lucky on everything, because it's been more or less tastes pretty good (or else I have bad taste buds). I want to step it up a...

how many canes would you recommend? how many bananas or lbs of banans did you use? did you put in 6 cans of welches niagra? sorry for all the questions, but I want to capitalize on everyone else's knowledge, and screw up as little as possible.

3gal -- Bananas and Welches? hi all, finally planning on starting a 3gal batch of 96 canes. Are people adding both bananas and the 6cans of welches white grape juice? or just 1 or the other? Thanks!

I made up 2-3gal batches of apple wine. 1 of the 3gal carboys is cloudy, the other is relatively clear. While I was stabilizing (but haven't added sparkaloid yet), I got to thinking about this. Is it too late to add any PE to the cloudy carboy? I've already added the kmeta +Ksorbate...

scored on some more canes at walmart. They are now $.25/box of 12 (6oz).

just a quick fyi...got back from walmart. Box of 12canes (6oz) are going for $.49 ea.

Whatever it is, I'd like to remove it. The other jug is over 1/2 full of this.

Thanks! What is the purpose of the sulfite? to prevent oxidation?

ok..lets see if this pic works. The lees are the bottom 5" of the bottle. It looks like a light distortion, but it's really the lees.

Transferred this apple wine from the primary to secondary. I wanted to try something different, so I didn't use any bag (normally I use a tide laundry bag) in the primary for the fruit. This resulted in a lot of fluffy lees. I have not degassed yet, but it's ready. Any suggestions on...

thanks for the update. It's a bit of a drive for me to make it into town, but will keep my eyes open.

Has anyone started buying canes yet? if so, any good prices? the local walmart still has them for $.98/12 (6oz).

Yup, went to uwsp. Well, from those 2 posts, it sounds like my blueberries are too low, and that sugar is the least of my probs. ..oh well...don't have any more at this time. Will have to see how it turns out. I will say this, it sure does seem really rich in blueberries. As for where...

ok, so here is the story. Making a batch of blueberry wine. Using the following 5gal recipie: 10# Regular Cane Sugar 10# hand-picked blueberries 4# Raisins 1pkt Redstar Montrachet Yeast 1 tbls Energizer 1 tbls Nutrient 2 Crushed Campden Tablets 1/2 tbls pectic enzyme 1.5 tbls Acid...

omg, I can't believe I missed that. Thanks for pointing out the obvious.

hi, My googlefoo is failing me today. I need to make a fpack for some blackberry wine. I have a 3 gal batch. How many pounds of berries do I need for the fpack? What is the procedure for making the fpack from berries? (I'm assuming boiling the berries down somehow, and then...