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Carambola Wine I have just got my second five gallon batch of carambola wine in the secondary. The first batch I made last year required a good amount of back sweetening and taught me about degassing (which is not mentioned in Jack Keller’s recipe). These guys can explain degassing, this wine...

I have completed about one year using nothing but tropicals. These include lychee, mango, carambola, bignay (Antidesma bunius), loquat, Barbados Cherry (Malpighia glabra), Dovyalis X (common name is tropical apricot), and karanda (Carissa karadus). Some are still in racking, but the lychee...

I know I'm getting in this a little late! Finally another Floridian shows up! I just cleaned and froze 20 pounds of skinned and seeded lychee (the cultivar is 'No Mai Tung'). And have my second batch in the third racking and my first batch a wonderful memory. Some tips, as for the yeast I stick...

In South Florida we have big problems with fruit flies in everything from guava to strawberries to loquats. Just try to ignore them. In wines I've done that seem to have larvae issues, the yeast takes them out as quickly as it renders down the fruit. When racking into the secondary, anything...

Thanks, just wasn't sure.

I am about to bottle my first batch of Skeeter Pee, used loquat as the starter slurry. I have saved Modelo beer bottles as recommended on the Skeeter Pee site, purchased the caps and capper. Now how should I santize the bottle caps?

Here is Loquat Skeeter Pee, Acerola (Barbados Cherry), Dovyalis X (Tropical Apricot), and loquat. Lychee in the primary - not pictured.

Thanks to All!

Covert ppt to pH? I just down loaded the Excel spreadsheet to track all the fermentation and racking stages. I noticed all the acidity measurements were in pH not ppt. Is there a formula to covert on to the other?

To get more specific, I am making five gallons of lychee wine. I started it Saturday, added the yeast on Sunday. I have been purposely starting 6 gallons of must to add must after each racking instead of water. So from the “sulfided” back up must I got a SG of 1.050, which would be the starting...

I have started making fruit wines with tropical fruits. I had problems with my fermentation getting stuck the first attempt. Since then I have added five pounds of sugar as simple sryup in the primary and another five pounds of syrup into the secondary when I rack into the carboy. How can I get...