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Thanks guys. Any idea on treatment time for the pectic? Typically i will do a full day with it, but with it being a concentrated must should i do it a little longer? Also what should I aim for with the target abv that wouldn't have it to hot for to long?

Hello everyone, I am trying to get a couple of ideas for a Peach Ice Wine. I haven't made one before but what I understand about the process is that you freeze the juice and let the concentrate drip off. Any advice you guys have would be appreciated. To balance the acid I was thinking about...

sounds great! seems like you would even be able to get a pie flavor from adding some cinnimon sticks!

As a GENERAL rule, more fruit will equal more flavor. However as some of the others have said it gets more complicated in terms of starting the fermentation, balancing the sugar and acid. Wines like blueberries some people have trouble because it has natural preservatives in it, however if you...

Either the freezer section at costco with will generally get you 12 lbs for around $16-$18, or during the summer you can get them at the grocery store (randalls/ tom thumb, kroger, walmart, ect...) for $1/ lb or under. If you find a deal then be absolutely shameless!! Last year I got around 15...

You'd even have enough for a nice sized f-pak. You could even use some lactose sugar to give it some creamy-ness

Maybe you should move to texas then, we're gonna get them under a dollar/pound in a month or two... 3 gal steam juice batch :)

I was thinking about doing a full steam juice batch and adding some dried elderberries to add some richness and body. Since strawberries are so light in flavor I'm worried about oak... and I LOVE OAK!!. U thinkHungarian heavy toastwill do without overpowering it?

usually for me flavors start mellowing around 6mts. Good luck

Never tried it any other way but dry but the combination is definitely something I'll have to try!

Haha fair enough but now u gotta share the recipe!

Sounds great! Does the smokeyness come from the oak you used or the fruit?

Some yeasts are better at clearing than others, my preference with meads are D47 and 1118. Also depending on how much wine you have you can use commercial clearing agents like sparkloid, bentonite, or citozen and keilsol. Not sure on the spelling of the last two, but bentonite is cheap and has...

The calcuium carbonate will precipitate out in about 30 minutes. Acid levels will also change during fermentation depending on what yeasts you use, so I've always just shot for a general area on the ph and acid and adjusted post fermentation

Plums are typically low in acid while blackberries are the exact opposite. If you don't have a ph meter i would suggest mixing them, else just separate some of it into 1 gallons and experiment!! I have done a lot of plum batches personally and i love it with heavy toast french or Hungarian oak...

If you think you have 16 pounds I think you need to share haha. You should definitely go pure steamjuice strawberries and then use the carmel to bring up the sg and even backsweeten with it... maybe even age on a vanilla bean. That actually sounds like a great game plan, I know what im making...

sweet sounds like my next batch... Think of the possibilities with maybe a strawberry wine... or skeeter... Good call guys

How do you caramelize the sugar? I'm guessing that if you just put a bunch of sugar into a pan it will just get stuck on the bottom

Freeze everything regardless of if your steaming it or not. Freezing helps break down the cell walls of the fruit so that you get a bigger juice yield. Seeds generally do cause tannins and bitterness but I dont know if that is from heating the fruit with the seeds or fermenting on them. I...

Looks good man, I would suggest adding cinnamon but I just learned how much of a hassle it was to transfer and clear