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I've read that the peel of 1/2 a papaya can be used as a substitute for a tsp. of pectic enzyme. My question is how to prepare it. Should it be doused with boiling water (the papaya is from a fruit store0? (Heat may destroy the pectic enzyme?) Sprayed with alcohol disinfectant? Large peelings or...

I'm wine making in Japan where most of the chemicals and equipment are not easily available: No wine making stores. I noted the importance of acid blend in making a Blueberry batch and a Kiwi/Strawberry batch. I can add some lemon juice (though there should be enough citric from those fruits)...

My first time making wine. I have a small garden in my downtown city house in Hiroshima, and I've had grape vines growing for many years. This year I had a bumper crop of purple and white seeded grapes so, without washing them, I mashed them in a 5 Liter bottle with a big mouth and added some...