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I've been doing it for years, both skeeter pee, and all of the dragon blood variants. Have always used used crown caps and have never had a problem, but then I don't usually have the opportunity to age these wines for long as I have an extended family that is always waiting in line for a case or...

I agree with all of the others who said that it improves with age, and it most definitely does. But I've always looked it as a fruity flavored hard lemonade meant to drink over ice It's an early drinker and I use it that way, while saving all of my maturing wines for when they're truly good.

It's pure marketing, I've seen clear filtered apple juice in bottles some were labeled apple juice, and some were labeled apple cider, same thing side by side. Apple juice is apple juice, whether filtered or cloudy, it's still apple juice. I've always thought that cider is fermented apple...

Sure hope you have enough freezer space, primaries, and carboys. It might take more than a couple of each!

Joan jett, and you think your old? I saw her in sturges a few years ago, and her see through top and gold rings are forever frozen in my mind.:HB

Woops, Sorry, my bad! 2994 + 100 = 3094.::

Ok, I'm guilty, I've probably made about 20 5 gal. batches and have never added any of them, so I'm adding 100 gallons. It's really popular with my family and friends. Dale.

Welcome to WMT! Take a deep breath, relax, You Will make wine! and never be afraid to ask for help. There are a lot of really experienced, and really nice people here who will bend over backwards to help you. Dale

Maybe one of those high speed hand driers? wouldn't be cheap, but would probably work. Dale

You're probably right on that, but if I were to take a guess, 100 lbs of sugar to 150 gallons of juice would be a lot better target. Dale

I guess my question is, have you back sweetened it after stabilizing? If you haven't I think you could try adding a pint at a time of additional base, tasting as you go. I definitely wouldn't add the whole gallon, it will give you more flavor and body, but will drop your alcohol percentage. If...

Larry, Welcome to Winemakingtalk! I'm also a Neb. maker, I think you're on the right track, but you may be rushing things a bit. I would suggest letting it sit for a few more months. Using fresh grapes is nothing like using filtered grape juice. If you're truly in a hurry to clear it you might...

My wife reacts the same way when I'm brewing, She can't stand the smell of boiling wort and hops, I think it's heavenly! Dale.

Gotta say I've learned a few things from this thread, I've always had apple juice oxidize when grinding and pressing and always thought it was the nature of the beast. Next year I'm going to have try it without sulfite and see if it doesn't come out with a lighter color. Dale

I don't know how old your are, but if it tasted good it was probably a rubber hose.

:I've been really wanting one since I first saw it, but family and other expenses always seemed to take the priority. I received one for Christmas this year, Gosh I love my Wife and Family, I'm truly blessed, it's probably the best present I've ever received, and will really enjoy using it! Dale.:db

Thanks for the help, and advice guys, it's greatly appreciated.

While we're on the subject of Haskap berries, I planted 9 bushes this spring, they did really well all summer, but in early Sept. they started losing their leaves! Is this normal as they are an early fruiting plant? Or have mine developed some fungus or disease of some sort? Dale.

Well, thank you for the compliment DJ. My first attempt was with frozen fruit, I I believe I used 6 lbs to the gallon. I didn't crush them as I assumed they'd be just like blueberries and release juice from being frozen. Wrong assumption, the fruit remained very firm and I noticed a very earth...

If it were me, I would top off with straight apple juice, it may ferment a little longer but not by much, it would solve a lot of the problems of finding the right combination of carboys without wasting a lot of your precious wine. Dale.