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Thanks ;)

Thanks Jw, Sorry for the newbie question. But when you say add sulfate, are you referring to topping the vacant room in the carboy with S02, or adding something like campden tablets?

Thanks for all the info guys. Good food for thought. Vcasey, the reason I ask about a “short cut” is due to an experience I had with a batch of passion fruit wine. It seems like it reached its peek flavor profile in 3-4 months and started to deteriorate after that (once again, could have been...

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Maybe I got a bit greedy with my post ;) Does anyone have a recipe for hard cider?

Thanks OGray

Hi guys, My local grocer is selling apples really cheap and I really want to try my hand at making hard cider. I don't have a juice or a press and if possible would like to avoid buying one. Can I use the nylon bag method or it is not recommended for cider? Also, I'd like a...

I try to be quite fanatic when it comes to temperature control. The 2 fruit batches were Mango and Apricot, both high sugar and relatively low acidity fruits. The Apricots are the one that "ran away" on me. Both started at 1.10 SG and ended at 0.992 after secondary fermentation. Heat was a...

Thanks Appleman, was great finding this forum. Come to think of it, an explanation of god would be nice as well! Its good to know I'm at last barking up the right tree. The link you posted seemed quite extensive, I'll have to start reading it through. At the moment I wouldn't even know what to...

Hi everyone, I’m new to this board, have been making spirits for a few years and have only recently felt comfortable enough to try my hand with wine so please forgive the noobie questions. I’ve played with a few batched so far (Mead, Apricot, Mango, and also an interesting passion fruit...