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Hello! I have some customers from the Philippines that brought in some bugnay berries to have wine made. Since we do not have these berries in Canada I am quite intrigued and had to do some research. With the wide varieties of fruit grown there, I would think fruit wines would be very popular.

I find that strawberries are one of the hardest fruits to get a true flavour. My best tips: 1) Use really ripe flavourful berries. The quality of the berry is very important. If it doesn’t take like a sweet ripe berry in your mouth, it won’t taste like that in a wine. 2) Use more berries than...

Made the Tempranillo, Carmenere and Riesling. Carmenere was delicious right away. Tucked it away and will try again in a few months. Riesling is still in the carboy. Had a glass of someone else’s straight from a carboy at bottling. I’m not a white wine lover but that taste made me decide to make...

We bought a UBrew/UVint shop about 6 months ago. It was a pre-existing business in a location that has been in operation for almost 40 years. We are dealing with issues with the building and layout of the space. Changes are going to take time and money, and we hope to eventually move once the...

Thank you everyone for your advice. I'm not the one who actually made this wine but the owner came to me for answers as she knew I followed these forums. Your expertise is very helpful.

Thank you for your help.

How did this happen and how would one prevent it in the future?

I have not seen this before and wondered what I would do to save this wine. It was clear when bottled and 2 of the 9 bottles have stayed clear. Thanks in advance!

How would one best impart a slight grapefruit taste in a wine? Zest? Juice? Added during fermentation or after?

I tasted the must yesterday and it tasted just fine. I think I was a little scared with the amount I put in compared to other recipes. Since the color changed so dark, I was thinking it also lost that pretty blush color you get from reddish crab apples. Luckily the color was not harmed either...

Any idea on how the tannin will affect the color of the finished crab apple wine?

Found this on eckraus.com and will probably try: "Here's What I Would Suggest Once the wine is done fermenting and has cleared the best it can on its own, gently warm the wine up to 85°F. This can be done with a heat source as mild as a 100 watt light bulb. It may take a day or better for...

The wine was started yesterday. Tannins added in the primary.

I was given a "tried, tested and true" crab apple recipe. However, when started I noticed it was very dark (due to the added tannin) and I want to know if there is anything I can do to save this wine. I am assuming I shouldn't of added all of the tannin the recipe called for. 2 1/2 tbsp...

Filtering was done as the last step before bottling. It would be regular filtering, removing of larger particles and clearing the wine. The person who I'm referring to filters with regular water filters. Again, not the process I've used as I use only filters made for wine. I assume the two...

Sorbate and filtering is also used by the person who explained the process to me. Once it reached the desired sweetness level, sulphite is added, stir, add sorbate and stir again. I noticed some definite action in the carboy, even after the 2nd degassing. Once sufficient degassing has...

I have always taken my fruit wines down to below 1.00 SG, back sweetening if needed. Recently someone had told me to stop it earlier to keep more flavor of the fruit and omit the need of back sweetening. They were also were against any malolactic fermentation for the fruit wine, saying it...

I've got a batch on the go right now and I have a question. I've removed my fruit at 0.998 SG and I'm waiting for it to stabilize. It's been at 0.990 for the past 2 days but I have to leave tomorrow for 3 days. Can I leave it for the 3 days? I will have no one around to check on it or...

My batch is fermenting right now. Trying to figure out how sweet I want it. I like dry wines but all of the chokecherry wines I've tasted have been so sweet and high in alcohol. Mine should come out at about 13%. Also, has anyone ever added almond flavoring to their wines? I add a little...

Thanks. I think that is pretty close to the one I was looking for. Will try for sure!