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Now if you wanna talk ginger wine I made a batch almost 2 years ago. 5 ounces of shredded root per gallon and 5 bananas along with a lbs of shredded zante currants in primary for a 5 gallon batch. During secondary I fed it almost two fifths of scotch and half a fifth of 151 vodka. The sugar was...

In regards to the bottle bombs: if you were attempting to make a traditional british style ginger beer with a SCOBY you would need a way to carb the finished product. The SCOBY consists of Saccharomyces florentinus and Lactobacillus hilgardii. I wouldn't trust the standard sulfite and sorbate to...

I do understand that yeast will over power other microorganisms once fermentation is going strong. If you wanted to make a take on a "manufactured" ginger beer I would ferment as suggested using something to add body, ferment dry, stabilize and back sweeten. Then force carb in a keg to 2 or 2.5...

Ok. So a true traditional ginger beer is produced with a SCOBY; That is, a Symbiotic Colony of Bacteria and Yeast. Without a proper SCOBY you will never make true ginger beer. Search ginger beer SCOBY or plant and you will find sources with recipes. The way I understand it though it will ferment...

Yes you would leave the fruit in as long as fermentation is going on. It will impart more flavor, color, tannins etc the longer the Fruit is in contact with fermenting must. Just make sure remove the bag everyday to squeeze and stir the wine.

Wow. I just reanimated a zombie thread.:br

Ok. Some people might like to acclimate the yeast to the must before adding the nutes. I don't see the purpose. However, it is common practice to use half the nutes and energizer when pitching and the other half a few days later say when the gravity has dropped to the half way point. Meaning...

I haven't made a batch in a while. However, last time I made one I used the standard three bottles of lemon juice. I then bought a dozen lemons and juiced then with a citrus juicer after removing all the zest. Zest went into mason jar with 151 proof vodka till the zest lost its color. This was...

I have had show little physical signs of fermentation but fermentation was indeed taking place. Have you checked the gravity?

I might buy a gallon of Gerber brand pear juice and make some wine for blending......

I did just that! I have 3 quart jars full! Hopefully ill get something out of it.....

Well as I should have expected my 4 gallons of liquid in the primary turned into only 2 gallons of non sludgy wine in secondary. So I sucked up a gallon of sludge to make up the difference.

Will post pics tonight. I need to rack my Old Orchard cranberry/pom wine and top up with pure cranberry syrup then rack my pear to secondary. Next up is my Winexpert Sauvignon Blanc

Pears removed and squeezed yielded almost 4 gallons.

I pitched my 71b starter last night. Had an S.G. of 1.084 at ~70 degrees. This a.m. I opened the primary and moved my bag around squeezing the fruit and mixing batch up pretty well....all good so far. Hey turock! I have a couple questions for you. Have you ever added malo culture to your pear...

True....I could indeed and by the time the s.g. lowers to the point where they need to be squeezed I figure there will be even less material in the nylon bag having been broken down by the yeast/enzymes. In my rush I did add 7 grams of booster blanc to a wine that will end up being 3-4...

I added sugar, booster blance and blanc soft tannin this a.m. and squeezed the pears. They are now soft enough to press as you suggest. Now I need to find a press to press them post fermentation. Gonna add yeast tonight when I get home.....I have QA23, D47 and 71B.....I was leaning towards 71B...

I second the 1.5 # per gallon.....and if you like more body add 4-5 cans of welch's white grape to a 5 gallon batch. Just remember to adjust sugar accordingly. Those 11.5 oz cans have loads of sugar in them.

It is bagged in nylon straining bag, just really big chunks that are woody and sponge like. You think the yeast, pectinase and daily squeezing will result in enough liquid extraction? I would have returned the ground pears to the bag and primary for fermentation. I have blanc soft, fermaid o...

Hey all I had a question to run by you guys....I have 42lbs of cored, chunked frozen pears in a bag in the primary. I dosed them with meta, ascorbic acid and two separate doses of pectinase over the last two days.....they have given up enough juice to completely submerge the pears which has...