Search results
Help Support Winemaking Talk - Winemaking Forum:
-
M
How to determine the amount of water to be added to canned juice for full bodied fruit wine?
....Thanks for all your info....- michael77
- Post #15
- Forum: Country Fruit Winemaking
-
M
How to determine the amount of water to be added to canned juice for full bodied fruit wine?
....Thanks for all your info....- michael77
- Post #14
- Forum: Country Fruit Winemaking
-
M
How to determine the amount of water to be added to canned juice for full bodied fruit wine?
....Thanks for all your info....- michael77
- Post #13
- Forum: Country Fruit Winemaking
-
M
How to determine the amount of water to be added to canned juice for full bodied fruit wine?
....Thanks for your info....- michael77
- Post #8
- Forum: Country Fruit Winemaking
-
M
How to determine the amount of water to be added to canned juice for full bodied fruit wine?
.... the 32 oz pineapple juice bottle states 120 calories per serving and it is a pour and serve juice....I will use it straight and just add the sugar I need....I will start the must with a specific gravity of 1.090 for a result of 11%-12% alc./vol. ....thanks so much for your good...- michael77
- Post #7
- Forum: Country Fruit Winemaking
-
M
How to determine the amount of water to be added to canned juice for full bodied fruit wine?
...I am prepared to add to the recipe 2lbs of raisins or 2-3 bananas for body...your comments?- michael77
- Post #4
- Forum: Country Fruit Winemaking
-
M
How to determine the amount of water to be added to canned juice for full bodied fruit wine?
...Thanks Scooter68 for your speedy reply....I have checked the Pineapple container I plan to use & their contents info is very close to as what you posted...it states 32 oz, 100% Juice-Pineapple & the sugar content states 25g and 25%....My question is should I dilute the 96 ounces of juice...- michael77
- Post #3
- Forum: Country Fruit Winemaking
-
M
How to determine the amount of water to be added to canned juice for full bodied fruit wine?
....I am planning to make a 5 Gallon batch of fruit wine....the result to be a dry, 11% alc./vol. dinner wine....I have a good 5 Gallon, Apricot Wine Recipe which I will follow....the wine will be made from store bought bottled or canned juices....the juice quantity per bottle or can is 32 oz or...- michael77
- Thread
- Replies: 14
- Forum: Country Fruit Winemaking
-
M
Pectic Enzyme....How much to use?
Pectic Enzyme is used by commercial wine makers to break down must....Any suggestions on how much Pectic Enzyme to use to break down the must per gallon?....What is the safe shelf life of Pectic Enzyme?.... thanks....- michael77
- Thread
- Replies: 2
- Forum: General Wine Making Forum
-
M
Pineapple Wine
I am asking for a suggested (tried & true) Recipe for Pineapple Wine with Bananas....After doing some research, a Pineapple Wine with Bananas seems to make a good white fruit wine....I would like to make a wine with a 12% alcohol level and a yield of 19 litre (5 Gallon U.S.)....also planning...- michael77
- Thread
- Replies: 8
- Forum: Country Fruit Winemaking
-
M
Apple Wine
...Making Apple Wine for first time...I will be freezing 30 lbs of cored fresh Macintosh apples for my fruit base.... How much Pectic Enzyme should I use to break down these 30 lbs of apples after freezing and starting the must?....Any suggestions would be helpful...Thanks- michael77
- Post #15
- Forum: Beginners Wine Making Forum
-
M
fresh apple wine
Idea for chopping up apples (which have been softened by freezing) for wine recipe....Try mincing with grass trimmer in a bucket (might be messy)....works for chopping up leaves..... Anyone try this?