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Clearing nicely. Added sparkoloid a couple of weeks ago and transferred a couple of times with AIO. Still a little gassy but very drinkable. It’s holding a prominent grapefruit flavor.

They say it’s not true without a picture so here you go. This has been xfer’d three times with my AIO pump and drill stirred as well. I played around with back sweetening today and settled on 1.030 .... it sounds high but we are dealing with lots of lemon juice and it needed it. I forgot to...

Hydrometer reading 1.010 this morning. Xfer to carboy's to finish out.

Over the last week the temps in my brew house dropped more than I expected and my brew chilled more than I wanted. I've got the heat back in the 70* range and the SG keeps slowly dropping. I bumped it back up 20 points to allow for the initial low starting point. Today it's dropped to 1.040 - I...

Quinn, being lemon the must is fairly tart but not overly so. The fruit came from a tree in Louisiana strait to me. I do plan to feed it dap in intervals and will add yeast energizer as well at the next addition. Thanks for the feedback.

I have my doubts too but for the sake of this thread I will document progress. I used 5 gallons of lemon juice .. 10 gallons of water..20 lbs sugar (SG 1.070) .. 3 tsp yeast nutrient .. 7 tsp pectin enz and 9 lbs of triple berry fruit. I have fermentation this morning. If it stays on track I...

I was gifted some lemons ... lots of lemons. Ended up with 7 gallons of juice. Any ideas on how much water to use to ferment the whole batch ? I'm guessing this is not something you want to try using juice only ???

I was in my wine room this morning and realized I was looking at the end result from knowledge shared on this site. Thanks to Dangerdave for the Dragonblood recipe...JSWordy for the Concord grape recipe...and Vacuumpumpman for the AIO pump.

Scooter, I know about the patience bit. I just bottled muscadine off last years press. The Apple was done early in order to gift the giver of the fruit before he left country again. It turned out amazingly well. Multiple racking with the AI1 pump probably helped.

Thanks for the info. I know zilch about mlf but intend to learn.

A friend gifted me with a basket of fresh green apples in April. After crushing and pressing I had 1 gallon of juice. I added 1/2 gallon of water and sugar to 1.100 (got a little carried away). I gave it 2 tsp of yeast nutrient up front with a little pectic enz, acid blend and pitched 1118...

I always go to carboy at 1.020 simply to avoid this. If your wine tastes ok I would xfer to carboy and airlock. Leave "all" the mold behind even if you have to sacrifice a little of the good stuff. Add sulphite for sure at this point.

I appreciate the thought .. Got a lot of miles between us. I made a press that turned out pretty good and have a rough idea of how I will make the crusher. Probably get started on it next week.

Mississippi

I sure wish I were closer to you. You could put a sold sign on both of them.

I like the rc212 myself for fruit but with SG that high I would probably use 1118.

I'm thinking the blackberries were in 1 lb bags.

I ended up with two gallons and 1 pint

For a quick and easy good tasting wine go to your local grocer and purchase: 2 packs of frozen blackberry's 6 cans of white grape concentrate add 1.5 gallons of water 3 cups of sugar I had to add 1 teaspoon of acid blend and 1.5 teaspoon of pectic enzyme let it set overnight for...