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I promised an update, so here it is, exactly two years from brew day. I netted a single bottle out of this test batch, due to the amount of gunk involved in brewing this durian wine monstrosity. Tasting notes (keep in mind that I am not a professional sommelier)... Upon uncorking: Smelled...

Hah! In reality I still have the durian wine clearing and it is very close to where I can draw off about a bottle's worth for aging. I have yet to taste it since beginning the fermentation (perhaps out of fear). :rdo Edit: Here's the album link again: http://imgur.com/a/eGmIm

We were talking about opening a bottle of our pumpkin wine tonight. We used pumpkin pie spices and at last smell, it was very pumpkiny. I suppose it's getting close to two years aged now, and has been in the bottle for six months.

I actually liked the flavor of it, the smell not so much. My wife seems to think the house smells of it, but I don't really smell it at all. I wonder if it's like that genetic difference between people who love/hate cilantro. Because I hate cilantro, tastes like soap, and my wife can't get...

To quote Wikipedia: The wife and I went to the Asian market yesterday and came home with a whole host of interesting treats: century eggs, balut, snail meat, etc etc etc. We also got a durian. She was immediately opposed to the smell, which I quite liked. Same with the flavor. With so much...

I'm excited to see my recipe re-imagined! Keep us updated, for sure. Also, that's a LOT of brandy you're adding! I upped my ABV by coaxing my yeast to 18% ABV and then using the brandy to bump it up. What factored into deciding on that quantity?

The skins didn't add the tannin I was hoping. Maybe if done differently I'd at least throw in a dozen more stems. But powdered tannin would give a predictable result.

Thanks everyone! Red Star pasteur champagne yeast

Natural fermentation may result in a product you don't necessarily want to drink. Probably nothing harmful, just disgusting. At least toss some bread yeast in it to maybe up the alcohol content to the point that it will kill off the gross cultures before they can take hold.

No medals this year, but we did win a 1st place ribbon in the amateur label competition!

Thanks! The bananas+oxidation+brandy+honey are to credit for that. The flavor is even more appreciable -- a mouth-coating ambrosia. Floral, banana, sugar, no alcohol sting. The only change I would make is a tannin addition -- were I to do it all over. But I am damn proud! Custom cut...

Simplified recipe that I've shared previously: 63 bananas (about 25 lbs) 10 peels pectic enzyme 1 Tbsp yeast nutrient 16 lbs brown sugar 6 Tbsp acid blend water to top off to 6 gallons Cook bananas in water like mashed potatoes (minus stems and butts) for an hour. Peel, dump into 6...

I made a banana last year following my own recipe: · 63 bananas · 10 peels · pectic enzyme · 1 Tbsp yeast nutrient · 16 lbs brown sugar · 6 Tbsp acid blend · water to top off to 6 gallons Cook bananas in water like mashed...

If it makes you feel any better, I have a dog that does her business in my backyard, and I got a full harvest of dandelions out of it to do a gallon of wine. Nature is nature. And it is part of the character of your final product. Commercial wineries don't pick bird poop off their grapes and...

Facebook liked. Let's do this! :wy

Sorry for my lack of commas. It's 3 packets of koolaid into 6 gallons of SP, one day prior to my adding the sparkalloid. This gives it time to do its thang before the sparkalloid knocks the remnants of the powder down. Thanks for the compliments everyone!

Pictured are black cherry (red), kiwi watermelon (green), mixed berry (blue), and peach mango (yellow). I use 3 Kool-aid packets per bucket a day prior to adding sparkalloid. Then back-sweeten as usual. All that delicious Skeeter Pee flavor with a touch of fruity goodness on the nose.

This is one gallon out of 12 brewed. Just an experiment. It was blended well into a fully cleared batch. Lots of sediment leached out, which is evident in the photo. I'm thinking rack and guzzle, and that seems to be the sentiment here!

Check this out. Added a blueberry syrup I made to a gallon of SP. A few days in the fridge and BAM! My fiance is concerned about the implications (I think because it looks weird). I say rack and drink. What say you?

In a mixed berry red, my girlfriend and I added 2 oz of crushed black pepper in primary (6 gallon) and just racked as normal. Eventually all the pepper came out and it cleared as expected. We bottled it a month ago, and tasted a bottle on her birthday this past weekend. It's young and still a...