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Well, this might tail in with the other pear post - but let's see. I've made 1.5 pear wines so far. First was from a puree that led to a poor final yield, about 3 quarts from 1.5 gallons. The solids were just too much, and the 3 quarts included moving all of the lees into the fridge so they...

All right, so since Vintner's advertises their 1 gallon concentrate as a "just add water", i figure this is the best section for it. Short version: EC-1118 has only dropped my Sg .01 (1.09 to 1.08) in a week despite a vigorous fermentation, and now it isn't pushing anything through the...

I was at the store today and came across this stuff. They call it fruit nectar (mango nectar, pear nectar, etc), it's fruit puree mixed with water, added sugar, and it's stabilized using lemon juice. The nice thing I noticed was the ingredients label tells you the percentage of fruit puree in...

Hi all, I've made wine in the past, and in the last couple months have really gotten back into it. I'd call myself well beyond a beginner, but no where near advanced or an expert - there's so much good information out there that it's getting hard to screw up any more :) In the scheme of...