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just strained from primary ..and its a milky white..is this normal?i thought it would be orange..i did use ripe persimmons but of the pucker you up kind..i hope i dont end up with pucker wine:s

got some apple cider and had nowhere to ferment it ..so tried to ferment it in a carboy..went to work and came home to a sticky mess.it foamed over everything..just a heads up..DONT TRY THIS AT HOME:slp well the 80% i have left went into a food grade bucket that i had to run out and over pay...

would "premium liquid fruit pectin for jams and jellys"..be considered a clearing agent?..just found a box in the kitchen... or is fruit pectin what makes fruit wine cloudy?

ok have made grape wine plenty atime.and only get 5% or so of lees..first time making fruit wine..used canned apricots and apricot nectar..fermented fine down to 0.0.....put it into a carboy ,put airlock..came back an hour later and starting to settle..but just seems im going to end up with 20%...

what food with which wine? I just had some cashews with red wine..excellent:db

anyone try making wine from cactus fruit?how did it turn out?

heres my plan..going to use apricot nectar(nautural high pulpy juice)..add sugar to get it to a 27 brix..use fruit wine yeast and measure the process down to a point where i can use campden tablets to kill yeast ..so i end up with a sweet table wine..i have never made fruit wine..now my question...

new to the site was wondering if anyone has made wine from kerns apricot nectar?