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I had this happen but they were already in a decorative rack in the room. One popped, shot across our heads as we were watching tv, and sprayed the room!

I picked up a trick from a beer brewer. I use Vodka instead of water in them in case something does suck in.

Good luck with Pineapple. I have done a LARGE amount years ago and it produced something drinkable but.....and I compared it to more expensive pineapple wine brought back from Hawaii...and mine was about the same...not a taste I could find a lot of people cared for.

OK, so I saw this thread go active and had never seen it before VINESNBINES: looking back over the years, you may have had success with PawPaws at some point. Are you still sticking with the original process/recipe you mentioned back at the beginning of this in 2020? Anyone else ever have...

I've done the splash method in the past. I used my transfer pump to raise the wine to the ceiling, then through 16ft of freshly cleaned/rinsed copper tubing, then free splash down to the bucket. It did help. I forget why I added the copper.

I HAVE THE BEST DAUGHTER EVER!!!! totally unsure where we will display this in hte house. Not even sure I can bring myself to open any of them without the full costume party to go with it!

I'll be curious what the others who have done more fruit wines than I have to say. I did apples one year and yeah we manually cored half of them before freezing then pressing. It did change the character of the wine. I would suspect pears would become even mushier than the apples I did when...

65 Valiant Convertible. Years ago a guy in Florida modded the same car the same way. No longer exists in this format, but went to a collector in PA who I think used it for parts. (thats the 64 Cuda behind it which is now the project car in the garage after all these years; it eats more money...

What a great question. One of the factors for me has been the expense of the ingredients. I once came into POUNDS of pineapple for free. I just kept gathering them all up. When it came time to make wine, using the recipe I found online, the ratios worked out to having to use a 36gallon Brute...

I was traveling last weekend and ran across a winery who was serving wines that had a petrol smell to them. I have had several batches of my own wine that had this smell to it. I was surprised they were serving it. So today I did a bit of research and believe I have come across an answer; TDN...

I processed apples several years in a row, both hand smashing them and then using a fruit press. The last 2 years of pressing them for wine we quartered and cored them before freezing. An odd experiment I did early on was to back sweeten the wine slightly before bottling. But that year we added...

I agree things look proper and should take off. Last batch I had with a difficult fermentation, my mentor suggested taking the starter and slowly start adding the must to it, a little at a time watching to see if the fermentation stops.

@TxBrew Great idea to kick off new format. Pictures from the 2017 Finneytown After Prom Charity wine tasting. Over 200 guests sampling 9 wines. Over $1500 raised through prizes all benefiting the After Prom Committee. After Prom aims to create a fun, safe, Alcohol free environment for our...

Sorry for the confusion. Yes I used an Acid Titration test kit to get the reading. .80% I had read somewhere that for red wine must, the range should be .65 to about .80. as I was reading slightly low and dealing with the must I moved it up. I was thinking of malolactic fermentation, but...

I started Pinot Noir grapes 10 days ago, grapes direct from California. destemmed, smashed, about 8 gallons of must. The SG was right around 1.100I was concerned with the acidity and tested it. It read 2 times right about .60. Using calculations I got from a class, I added 1tsp of acid...

I did something similar to a batch of white wine and was told the same advice about stiring the heck out of it and then starting a small batch of healthy yeast. This has worked for me and by tonight the whole 4 gallons should be fermenting. To stir it up I actually rigged my stiring paddle to...

Apple Wine fermenting a long time I have a batch of apple wine that seems to be fermenting for a very long time...probably coming up on 6 weeks. It has been in the secondary for about a month. There are lots of sediment in the thing at this point. Should I stop the fermentation once the SG...