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I am making a saskatoon (service berry), blueberry mix. I'm a bit short on berries so I am going to supplement with a little concord grape juice. Should I puree my berries before-hand, or just thaw and squeeze? Thanks

I have a batch of skeeter pee that I started last week. It has fermented wonderfully and is sitting at 1.001 now. Should be done fermenting by the weekend. I was thinking the Country Time lemonade powder would just give my Skeeter Pee that little lemonade boost. Has anyone done it? How much did...

I feel like I am the only one posting on this forum lately! Anyway, does anyone else leave their dragon blood dry? My batch is currently nearly cleared, and we have tasted it. It tastes like a not-quite ripe raspberry. Very tart, berry flavoured, the alcohol is a strong hit in the sinus though...

My Dragon blood has been fermenting hard for 6 days. I have it sitting on a heat register that only gets warm. It is already under SG 1.02 so I imagine it will finish up today or tomorrow. It also is not very cloudy! I added bentonite at the beginning and I plan to add Kieselsol and Chitosan...

I made a cranberry orange blend using 100% juices from concentrate. It is primarily cranberry orange with a number of other fruit juices that were included in the blend, so lets call it "Cranberry Punch" instead. I didnt have very high hopes for it but thought I'd try. Well its nearly finished...

I mean, couldn't it be called something a bit more appetizing? Lol What do you call yours when offering it to friends?

Is there a substitute for yeast energizer I could try? I checked at my local brewing store but they didn't have any. I've read some suggestions regarding throwing a banana in, has anyone had success with this method? I was hoping to start tonight.

I have a batch of cranberry/cherry/orange that is on day 4. The yeast did not become very vigorous, and it is now just mildly fizzing. I took a gravity reading. the starting gravity was 1.1. On day 4 it is now at 1.06. Is it doing okay, or is there something I need to add to it? Is it okay that...

Just curious how much a canned fruit changes the taste, in comparison to fresh fruit?

I have this idea.. I want to make a banana wine, but I really want to attempt to incorporate a gingerbread flavour, to try to give it a banana-bread type flavor. Does molasses work or will it turn funky in fermentation? Has anyone attempted using molasses, nutmeg, ginger, cinnamon, brown sugar...

Nice to meet you all. My husband and I have been enjoying making wine from kit for the past 10 years or so, but we are craving the learning curve of doing it on our own with fruits, etc. We currently started a test batch (just to see if it would work) with some 100% juice blend...