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Today I was asked if I wont make a pineapple and orange wine. I can't imagine the taste. Has anyone ever made it? Any ideas on the different quantities to use?

The SG of my bochet has sat at 1.030 for a month.... Is this normal?

One of the things I love about traveling is trying the local beverages. Right now I'm spending 3 weeks in Ghana, and must say it's very interesting. A very local drink is home made palm wine. I've asked a local to take me to the elder in the next village to show me how they make it. So far...

Ok... So when I started my journey into fruit wine making (March 2013), all I had to go by was a recipe booklet with a timeline - no instrumentation. So for my first 5 batches (Peach, Pineapple, Mango, Apple/Pear, & Banana) I did not have a hydrometer. The booklet advised that once there are...

Today was a busy day. Got 5 liters of each made... Pictures will come later. If you plan to make Bochet before my next post giving details... Tip: let the honey cool down before adding water... #thingsIwishIknew

A few days ago I started making ginger wine. The following ingredients were used 500g Ginger 7 chopped chilli's Zest and Juice from 1 orange and 1 lemon 1 cups of raisens 1kg Sugar 5ml Acid 0.2ml Tannin 5ml Yeast 5ml Yeast Nutrient 0.33ml Sterilizer It has not started fermenting...

Which is better? They both essentially do the same thing right? Or have I had too much wine? I am really confused... :slp Do you have any preference? Help out the newbie

I just bottled my first wine. It's a semi-sweet mango. I feel so proud... Like a daddy at birth... My baby might not be prettiest, but it's mine!

If I want any of my wines to have a caramel flavour, how do I achieve this? Caramelised sugar as part of the sugar I throw in before fermentation? Put some caramel essence in at time of bottling? :-)

I currently have a spiced apple/pear, a banana, a mango, a pineapple, and a peach wine all at different phases of the wine making process. If I wait for all of them to be ready for bottling and then mix a bit of each one to make a fruit cocktail wine... Would it taste good? Anything I should...

Hey guys I started with fruit wine making a month back. I currently have a peach, apple/pear, mango, banana, and pineapple one on the go. So far the flavors are amazing... Except for the pineapple, which is rather bitter... I was very careful to remove the skin and the woody pieces that protrude...