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I buy buckets of must from Costas in Hamilton. he owns shares in a bunch of vinyards, and has very reasonable pricing. (usually about $30 per bucket). they don't cater to "exotic" wine making supplies (if you need pectic enzyme, or a specific strain of yeast etc, you have to look elsewhere)...

in my kitchen, banana is always a ferocious fermentation. the only thing that came close, ever, was a mango i started recently. i now know better than to put the banana into a carboy before its time. even then, after the first racking, it will usually bubble and foam all the way up for a day or...

Not moving (or furry, yet). Thy apparently contain a lot of starch, so I need to get some amylase. I took the water from boiling them, added 1 can of welch's grape concentrate, some lemon juice and two jalapeños. Some sugar too, I think (it was a midnight wine experiment, again). Pitched some...

Fortino's had them on the 99cent rack.... Else they would have been labelled :-p

Mystery solved. Apparently it's a chayote. Relative to melons and squash, native to Mexico. Used in stews, soups, salsas, salads, or broiled. Can't find a recipe for chayote wine, but hey, what else am I going to do with 6lbs of them? :-p (DH came home, had a look, asked "you're not going to...

Yup, I've come to that same conclusion... It doesn't smell bad when cooked, almost in the right neighbourhood (somewhere between apple and pear I'd say). Ah well, there I thought I'd scored 12 quinces for the price of 2. So much for quince jelly. Now I may just have to use this as base for my...

I got them because I thought the may just be ugly quinces? But they have a pith, not a core (ok, I was 8 last time we had a quince tree, but I thought they had a core...) Anyhow, anyone able to tell me what it is? Just boiling them up now to see if they develop any flavour (a bit potato-like...

I make (fresh) fruit wine for fun, and ferment buckets of juice for bulk. Two very different motivations.... I don't enjoy "traditional" grape wines enough to go to the trouble. I will, however, sort, peel, destone, mash, etc, any fruit or berry that crosses my path...

Wow, you sound organized ;-p I usually just pick up whatever fruit is on sale, throw in some k-meta, lemon juice and sugar, wait a day, then throw in pectic enzyme and yeast. I may measure the SG. But usually not too thoroughly. I just keep adding sugar until the fermentation slows down...

I just poured the "fluffy stuff" from the bottom of my banana wine over some mango mash - within an hour it was happily fermenting. Usually (when its fairly compact) I toss it in the garden or down the drain...

True, but I have no freezer space to speak of... I quite like my one gallon batches though :-) that way I can experiment, and if I like something, I'll make a big batch. This way I always have something new coming up...

Hey Anthony, I live in the GTA as well, and one tip I can give you: it's worth to shop around. Some places may give you cheap sodium bisulfate, but you pay an arm and a leg for their wine kits.... If you're ever out that way, there's a place in Hamilton called costas, they have very reasonable...

DH brought home some "really cute" peppers from the farmers market. Now everything he cooks brings tears to our eyes (he's got to use them, you see). Anyhow, I figured I' just nick them and make a small (very small) batch of jalapeño wine. Seen as I don't want to use my habitual fermenters and...

I get most my "wine-experiment-fruit" off the 99-cent shelf at the local store. (Where they fill trays with about to go off veggies and fruit). $3 will get you enough fruit to do about 2 gallons of wine. It's not reliable, but quite inspiring :-) Pineapple, sounds interesting. I just racked a...

I usually leave half the skins on. 1 banana with, one without, repeat. Seems to be working fine so far... The only things I add is a bit of lemon juice and sugar. Water, of course.

Has anyone made mango wine? I have 9 mangoes, 2 oranges and 3 lemons. I figure I plop it all together and add sugar to get to the right SG. (1G batch) Many recipes include bananas though. So I wonder if it needs the tannin? Thanks.

For apple wine I chop up apples (Thin slices) freeze them, then defrost and cover with boiling water. After the initial ferment is done, I squeeze them (using a potato masher for small batches). Worked for me so far.

i find the flavour quite strong. and the smell is amazing. But, I used lots of bananas (i think about 15 for one gallon) and they were brown and mushy... it hasn't aged much yet - i only started the batch a few weeks before christmas. so it should be interesting down the road... Next will...

Since I was running out of carboys, and the three were pretty clear, I decided to bottle them today. From left to right (big bottles) blueberry-pomegranate, banana (oh all you people who say it doesn't taste like banana are liars btw :-p), and mead with a touch blueberry (what can i say...

LOL tell me about it... i nearly brought home a bunch of figs today. but, alas, i keep having to tell myself that i can't rack wine into full carboys - so i have to keep a spare... or buy more... sounds tastey...