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I would describe the taste as more akin to a white grapefruit. Very sour, leaving a 4-5 second aftertaste. I used both potassium bicarbonate and an acid blend (citric/malic/tartaric) to adjust pH. I do have a pH meter and will obtain some sodium hydroxide tomorrow. I apologize for my post...

I started this batch in Nov 2015. I used canned pineapple juice and about 10 lbs of bananas. Before I pitched the yeast it tasted and smelled heavenly. I was really looking forward to the finished wine which has become a complete disaster. The wine has a harsh acidic taste. This is only my...

I just realized they are 6 gallon buckets so my math is off. It's nearly 3500 gallons of juice. Wow!

I only got 2 of those 578 buckets, but I cannot imagine the logistics involved with transporting nearly 2900 gallons of juice! I am very much looking forward to making this wine! Everything is ready...I just need the juice. If it's as good as I've heard then I'll get at least 50 gallons next...

My favorite is Cranberry/Pomegranate. I make a batch about every 3 months. I use 100% juice from Walmart. The wine is fabulous! It has great flavor and color. I add enough sugar to get to a starting SG of 1.090. I ferment dry (.995 or below) and bulk age for a few months. I backsweeten in...

I hope that helps. Welcome. There are a lot of seasoned wine makers here and tons of advice.

http://www.winemakingtalk.com/forum/showpost.php?p=528114

I had a similar situation a few months ago on a batch I was trying to ferment. I ended up splitting the batch to dilute the sorbate. I added more fresh juice to each of the split batches and was able to dilute enough to get the batches to start fermenting. I also used a yeast starter batch to...

Agreed. Only sugar is needed.

This is me...

Since there are so many pics with trophies...I had to join in!

The wife and I - 25th Anniversary.

The wife bought me a wine rack. I got her some jewelry and a card that read "Wine is liquid clothes remover - want a glass?" I got an all in one vacuum pump for my birthday and a floor corker for Christmas. I guess this wine thing is out of control.

I'd say this is totally dependent upon what type of wine you are making. I prefer an ABV of 12-14% most of the time. However, I make mostly fruit wines and some fruit juice flavor will be totally overcome by the high ABV. Pear and apple, for example, I prefer around 6% ABV as they typically...

I was stating that the process of using pectic enzyme for the first 3 days then adding bentonite was my normal process. I've never had this much sediment. Too bad Mango produces that much sediment. I'll know for next time. I'm certainly going to wait as long as I can for them to settle as...

I forgot to mention this batch is only a few weeks old. Started on 1-24-15. I did also use pectic enzyme during the first 3 days before I added bentonite. This is pretty typical for most my fruit wines.

This is my first batch of pineapple/mango. It is all from canned juice. 4 gallons of pineapple and 2 gallons of mango. The juice was relatively clean at first. However, the more it fermented the more floaters and sediment it created. There is nearly 6 inches of sediment in the carboy. I've...

Count me in also!

In my house, I do the making and sampling. My wife gives the thumbs up or down. We often disagree however. She says many of the wines are too strong and I like them just fine. Some that I think don't taste as good...she really likes. It's a nice contrast.

I use both - 85% plastic 15% glass. Glass for anything needing vacuum. Once degassed, plastic for storage. I know glass is better long term, but plastic is 1/4 the price.