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There may be a thread for this, but it is too difficult to searach the forums so here goes. Put together a one gallon batch of cranberry juice as follows: 64 oz 100% cranberry juice (nothing added) 60 oz 100% cranberry-pineapple juice (all juices but also vit c and fumaric acid) 8 oz water to...

Almost all the recipes I have are based on pounds of fruit per gallon. Is there a nifty chart that converts amounts needed of juice, or concetrate, or puree to pounds fruit? I have seen both for sale through websites, but have no clue how to adjust a recipe for them.

Title pretty much explains it. How do you remove the odors left behind after using a plastic fermentor? Tried a few ideas from google seraches, but none seem to work. If the odors do remain, does that impact the next time it is used?

Anyone know of a wine making grop or club in the southern mass area? It would be great to interact with other makers just to see what they are doing, and swap pointers.