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Thanks for the post. I did a sweet blueberry and blueberry port before. Now I am working on a dry one. Very excited.

Curious, have many of you noticed the changes overtime with wines made from fruit? Like 3mo, 6mo, 1yr, 2yr?

Would a blend be best? What percentage alcohol is it?

I nipped it right way, probably within hours. It is unbelievably complex and full bodied. I think time will add even more to its wonder. I do think that fermentation added to the complexity and might be something I won't be able to replicate. Not much oxygen touched the wine - I made sure of...

Just bottled our arandell wine. This one I let be dry. Some say it has a slight vinegar taste and scent but this goes away after you let it breathe, I or my wife did not taste it. My glass has been sitting out for about 30 minutes and it tastes like a wonderfully full bodied Bordeaux with just a...

Just chilled a bottle and watched white crystals form at the bottom. Tasted even better might chill proof in bottles and rebottle or figure out something.

Yes I added Sorbate to prevent bobble bombs I did want it to fizz a little though which it did perfectly. I think it may just need age to tone the acid down. It is a great wine, just maturing as wines do.

Perhaps this is tartaric acid that we are tasting?

So the wine just went from an awesome sweat heavenly drink to a bold somewhat acidic and almost like a hint of sour candy. I hope the sweetness returns a tad as it matures but curious to see how it evolves.

I think I have read somewhere that a scent of banana might signal it is fermenting at too high of a heat. With my last batch when this happened I cooled it and remembered it transitioned to peachy.

Once we are not in an apartment with a toddler that sounds amazing. Grape stomping with my son sounds great!

Kits are concentrated. If we did not live in an apartment I would aim for grapes. I want to have as limited processing done prior to when we get it as possible. Again, concentrated Orange Juice is not as good as fresh squeezed. Perhaps kits are done with more science or something but I would...

I don't ever want to use a kit. I feel using a concentrated juice would be like buying a can of frozen orange juice in a can versus something fresh squeezed. I am looking to get some from France and Australia. We have a local place that gets large batches from Italy, Chile, and California. I...

This wine turned out outstanding.

Doing it now, working great. Beautiful color.

Ah, I was wondering if one could concentrate something using a method like this. I noticed when I froze a Mountain Dew, the syrup almost seemed to separate from the water. How do you invert it from one jug to another with a tube or something. I currently have them frozen in plastic milk jugs.

Over the past year, I've noticed the scent of fermentation differs between fruit, grapes, yeast, and such. Sometimes it has a banana scent, sometimes peaches, sometimes it is very yeasty. Sometimes it is slightly sour. Do these different scents mean something?

What do you mean by "I invert a gallon jug over a pitcher and collect about 1/3 to 1/2 gallon of thawed juice"?

I'm from Michigan. I'm not a fan of most. 2Lads, Chateau Chantel and L Mawby I feel are worth the trip though. They seem to do a good job with Cherry wine too. I feel a lot taste a bit watery though and lack flavor and complexity. I feel some of the restaurants in this area are outstanding. A...

Pineapple Champagne.