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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...

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...

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...

i am looking to make a cherry wine as sour as possible while still being drinkable. i was going to use 
Montrachet Yeast and add sour acid blends untill liking but i started to think what about or Sherry Yeast/ cider yeast. anyone with experience using either of those with cherries?

I am looking to blend a fruit wine with a lambic style beer to create a high abv sour with alot of fruit flavor. I feel like a 2 parts beer 1 part wine mix but in the end it will have to come down to taste. Weather you are a fan of the idea or not i would like to hear insight.Some good...

im looking to make a 3 gallon experimental sour cherry wine.Some sort of weird abusive pseudo kriek. I understand this does not sound appealing to many, even more of a reason to share your thoughts with me. 1 gallon lacto stater 3-5 days at 100F+ I was planing on DME unless someone knows...

Nice to meet everyone i have been brewing beer for a while now and my love for lambics have lead me into fermenting fruit.I would like to brew a cherry wine.I would like to start with a 1 gallon batch and i have found a few recipes online. I have one main question every recipe calls for fruit...