Search results

does it smell rotten? You might have left them too long in the primary before adding the yeast? 3 days sounds abit long to leave in the open? I normally just wash it, by hand followed by soaking in meta sulphite.

while I am working, I came across a supplier for fruit press, called Voran, they supply the fruit press around 5000 eur per machine, but yeah, thats for wineries use I guess. Anyhow, about the blender I did stuff like apples, pink guava, pineapple. I guess fruits like strawberries are a big nono

wow, that is an amazing color! somehow my pink guava wine turned out yellow after the whole fermentation process, was even thinking of adding rosella flowers for extra color. is that all natural? btw can I please have your recipe :D

I just use my common household blender haha.... Will that be a problem..? I blend it, then put everything into the wine before straining it.

Congrats on the great wine. May I know how much apple juice is in 1 can? and your recipe for the secondary, apple/passion/mango. Interesting blend there!

Unfortunately, in the first few months of your wine. You can never taste whether it is on the right track or not. Just make sure it does not taste sour like vinegar and you should be fine.

You are having the exact same problem i had 2 months ago with my apple/raisin wine :b Anyhow, it is fine to leave a little head space in the bottle now, because there is a layer of carbon dioxide protection to prevent oxidation. Your problem comes later after a few months when your...

Wade, just to clarify you say 8 lbs of fruit? So around 4 kg of fruits in 1 gallon of wine? 1 gallon is around 3.8 kg, so..... what do you mean..?

sorry to hijack the post. but my strawberry wine is too sour, but not vinegar sour, what does that mean? Also. If I am not wrong, degassing means to remove the carbon dioxide in the wine, what does that got to do with affecting the sweetness of the wine?

thats an excellent idea runningwolf. Was gonna do it the old way of doing sugar water. thanks!

just had the same problem with this...... with my pineapple wine.. thinking what I should to rectify this.. I am guilty of not washing them prior to sterilization though. just soaked them in the sterile solution. Now it tastes like im drinking a rubber bung thats melted and blended into...

Do you let your friends know that you crushed the fruits with your feet or is that censored off?? Haha

same views as wade. Its always awesome to see the lees bubbling up and down in the fermentation tank! If you cant see the fermentation going on, I can also normally hear the bubbling at the hole.

LOL! i was looking through new posts and somehow these popped out. i wonder how did this guy's wine end up

Not sure if this helps, but when I made my grapefruit juice, I made a yeast starter using apple juice probably around 1 Liter of starter. Now its turned out pretty good :) Maybe you should have done a starter with the grapefruit juice but add some calcium carbonate. I think grapefruit is almost...

Is there any reason for keeping the wine in dark places? Temperature?

I agree with mad mike. But i guess, the problem its difficult to reproduce the same good wine if its excellent and any future wine becomes more of a trial and error? I understand that different brewers might have different methods. But is what the person doing have any real advantages? I...

My theory is that, because there is a layer that is exposed from the wine, you might get more off flavours, its like having a banana out in the open for too long, turns black and starts to smell. Thats my theory though, I am not sure. Anyone feel free to correct me

Thanks for your replies guys. I just found a supplier of fruit puree in indonesia, called "toza juice" felt like a jackpot when I found it :) Might do a no water fruit wine with lychee, soursop, cranberry wine. Just a little confused over the amount of sugar\water mixture to add in. I...

Turock, if you do not mind, can you post a couple of recipes, which you modified on your own? I.E. from a recipe with added water to one with 100 percent fruit juice. So i can see how you adjusted the recipe? Ohhhh, i was thinking i had to squeeze the juice out of the seeds or something. that...