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Okay so i know this is a bit out there but im going to take a shot at this and i would love any insight or suggestions if anyone is game to theoretically brew this with me. 3.25 gallons So the goal is to create exactly what the title says. i would prefer the flavors to be present in that order...

So no one has ever done any sugar extracting from fruit with water? google seems to have just about every fruit under the sun "water extracted" it seems to be a very viable way to make Fpacks.

You guys are the ones hijacking my thread... stop talking about that one small detail about what will happen at the end, it can be omitted and not change the subject. Can we not talk about your peach cider in my thread unless you brewed it in a pressure cooker?can we talk about wine in a...

correct, i was was more curious to hear what people had to say about using a pressure cooker to sterilize Vs. chemical additions. what im going to do with it later needs no further discussion. although its not distilling its "cold extraction" and it 100% legal and done with ice beers all of the time

no it wont... i think your confused. im talking about the cold version of what your thinking. it keeps all the flavor/color.

i hope not the reason im doing that is to collect as much fruit flavor as possible. its will be about 17% abv when im done but i will also be squeezing 4.4 pounds of fruit into less then half a gallon.

it is stainless steel. its an All American.But i didn't cook the figs directly in the vessel i put the mix in glass quart jars with loose lids. no chemicals added. i ended up doing this because i dont have any campdem tablets or anything to sterilize the fruit. So i just sterilized it one of...

over the past few day i have been collecting figs. I picked them as ripe as possible then let them sit inside for one more night until they were just holding up. I then froze them and thawed them. i blended 4.4#s with 1750 ml water 1 pound of sugar and 3/4 tsp pectic enzyme. I loaded...

so i want to get flavor out of my figs i was thinking about blending them in water freezing it. and only collecting the sugar/fruit juice that thaws out first. verry similar to the legal freeze concentration method but before the fermentation has happened. So in theory i would get cocentrated...

I have made fig wine on two occasions and i have never been happy with it.to dry and not enough flavor.I plan on brewing a batch this year but throwing it in the freezer and only collect what doesn't freeze. Anyone do anything like this? Please comment on the idea/ share input i read the...

So i would like to make some rice wine and i wanted to know what the consensus was on this product Rice syrup solids it is fully fermentable and seems that it can greatly add yield to my rice wine attempts that i do with traditional sweet rice. I would also like to add it to plum wine as some...

I used Montrachet Yeast i used almost the whole packet between the two gallons. From what i read its going to take 6-10 months for this to taste decent. Maybe at that point ill add more tart cherry juice to bring down the abv but if it taste good i'll leave it alone. The additional quart i had...

So i had a plan today but after taking a gravity reading i went rouge my plan was quickly abandoned. i wanted a cherry wine that would be about 9% but it seems i will get 11-12.I dont really mind but i think it will effect the flavor i want. Obviously i want as much cherry/fruit flavor as...

so i can add cane sugar right out of a bag to the juice without having to worry about contamination? Or do i have to boil the cane sugar in water and add it.That will reduce the ratio of pure juice in my wine.

okay so probably a stupid question.Do i even need to boil 100% juice before adding yeast?I would assume its already pasteurized. Wont boiling it ruin flavors?

Thank you for the tip i read 1 teaspoon yeast nutrient a gallon.Does that number sound acceptable?

Thank you kind sir, I appreciate the input.

Thank you I do not want this wine/beer hybrd going much over 9% thats what gave me the idea to kill the wine yeast.But i will just adjust my sugars.

Can i pasteurize the unfinished wine after 3 weeks or will all of that oxidation change the flavor profile completely?

i like that idea but searching dragonsblood did not yeild anything and searching dragons blood f pack did not help either.Do you have a link?