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FYI: I have no issues whatsoever regarding the use of moonshine, legal or the other! My reaction was the scope; i.e. 3 quarts of 199 proof into 6 gallons. Strawberry CoolAid or Freshie might be a whole lot less work and effort and produce similar results.

My only concern was that Strawberry is not a robust tasting fruit and may not be the best candidate for a high alcohol, full bodied and sweetened finished product. But I don't know what your going for here. Hey, you just never know, thats why this hobby is so much fun. I'm always tweaking every...

.......... got the Parsley recipec/w someadvice from Martina.........I may try a flower recipe or two of hers. edit: Vermouth..........be very careful, a little can be very good, but more is not necessarily better.............1 oz. per gallon max.-3-4 oz. max on 5 gal. batch. (It may...

Mmmmmmmmm........ DRIED ELDERBERRIES SOMETIMES AND A VERY LITTLE VERMOUTH IN MY BANANA, PARSLEY, PINEAPPLE, ALMONDAND CARROT WINES JUST RECENTLY. (edit: also ... Cinnamon Sticks andOrange and/or Lemon Peel)Edited by: Stvr

Edited by: Stvr

I really like the marble idea, but the possibility of contamination increases here somewhat is my only concern. My approach FWIW, is to use a similar or complimentary fruit juice to top-up a carboy. I only add a fruit juice IF the must is STILL fermenting or bubbles are appearing. Apple is...

Yes it would. I use it regularly myself, these days. I checked my records (1993!)on the Strawberry wineand my notes said I added "a pinch" of ascorbic acid. I guess 14 years is asking too much from a Strawberry vino, hahahaha!

I have a full line wine/beer supply store in my local area. You should be able to get it at any similar well stockedvendor. I've seen on the Net from on-line suppliers, but I haven't gone that route. You might want to Google it if you can'tfind it locally. Good luck.

Anyone mind if Imeander into this string? I'm not too sure Strawberry would make a very good Port. I don't see it as having enough body or character to pull it off IMHO. Not like a dark berry can. It also may bemore susceptible to oxidization I'm guessing. I did make a batch of Strawberry...

Yup! I've been adding banana powder to several fruit musts lately. It adds body and smooths out the complex tastes and rough edges. It quickens thedrinkability time down by several months I find.The glycerine does the same, but I use both. Banana adds some taste of its own, like vanilla notes.

Cranny is great, but IMHO, Blueberry is the closest to a grapeFrench Burgundy, especially when made from Wild Blueberries.

Looks good! That is a novel (to me) marble, top fill method. I just tossed my yeast on the mustyesterday on a 5 gallon batch of cranberry and she's boiling away! I added a few extra goodies that should make it interesting e.g. Demerara raw sugar, banana powder-120gr., 2tsp.fresh...

You are going to love this wine. I've just sampled my first bottle justlast weekend and it was a big hit! I used a similar recipe as yours. Mine took the better part of 8 months to get into the bottle, which I thought was an incredibly long time. It took a very long time to clear, even with...

ab·hor (b-hôr) <DIV =pseg>tr.v. ab·horred, ab·hor·ring, ab·hors <DIV =ds-single>To regard with horror or loathing; detest: <DIV =ds-single> <DIV =ds-single> <DIV =ds-single>It means wifey and I don't like it, eh!

My wife and I abhor any sweetened wines, but that's personal taste, ours. http://www.sugarindia.com/comprassion.htm Demerara sugar is a large granule, lightly processed raw sugar from cane. (The USA market uses mostly sugar refined from Sugar Beets if I am correct.) It has a slight...

The Cranberry Wine (1gal.) recipe guideline was pulled from the net @ "Roxanne's Kitchen". Ioften fiddle with these and adjust them with my owningredients or adjuncts. In this case I used a litre of Cranberry concentrate and cut back on the berries and I prefer to use only Demerara sugar. I...

WOW!!! That is very pricey, but know the wine is good from those fruits. Guess we have gotten ourselves into a hobby and have to pay the price if we want to enjoy the wine... Keep us posted on your progress with your new wines and bottling of the ones in your cellar... I figureraw...

-I have a couple of Cherry Ports bottled in 1994 waiting patiently for me to attend to them. Just waiting on a special time. The Wild Northern Ontario Blueberry Wine sat finished in the carboy since 1998 and it just got bottled this past summer. It is just awesome. I have another 5 gal.batch on...

It's ALL expensive! ........ and I don't pick, no time. I've developed a comfort zone for using fresh flashfrozen fruits. IMHO, they are frozen usually within hours of being picked. Also the ice crystals break down the fruit fibresassisting the flavour and sugar extraction andmore...

Yes, definitely a Blackberry is on my radar screen. I can find suitable quantities of frozen berriesat a decent price here. The Muscadine is another issue. That's your Southern Grape. It doesn't make it this far north, at least I've never seen it in these parts.