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I have been recently pondering maple wine myself, I was interested in mead until I heard that it tasted like honey without the sugar....not to appealing to me. I was thinking 3lbs/gal like mead but will probably abandon that and use one of these recipes. A side note: I was surprised by what...

'ana aistakhdam almasharib , wa'anaha taemal bishakl jayid bma fyh alkfayt biaistithna' ealaa alnabidh aldaakin. 'alwan alnabidh aldaakin almusharib 'akthar min allaazim.

25% Wow! That's strong mix-drink territory. I've been suspecting that I was breaking the 18% limit of EC-1118. You used 71B?

I needed something to drink. :) so I racked my blueberry today, sulfited and sorbated and gave it a little stir - it gassed up but it has not been degassed. There's a slight vinegar smell. It tastes really great, not to tart, full bodied, strong :h. It was started 1-18-19 via...

Just an update, for the wise. I canceled the order from Willis Orchid on the 9th due to non shipment, they responded on the 11th with a notification of intent to ship. Ison's (ordered later) are already growing in my yard.

Wow, that's a lot of juice! I'm guessing that it is juice on bottom and fruit mush on top. You only added 2-3 gallons of apple juice?

In the picture it looks like there is a texture on them, maybe it came off of whatever you froze them in? Will the pectic enzyme do most of the mashing/dissolving? Thanks for posting this by the way!

Sorry I'm late to the party! I'm real interested in this! I see a texture.... is that fermenting bags that the bananas are in? I'm collecting them, mine are a little more brown. @ 3 / lb I figured I needed 200 bananas to make 5 gal....was wondering how I'd fit that into 5 gal buckets, lol!

Clarified with Hawaiian Punch, Green on the left, red on the right.

Hi all, I am ageing my wine in a spare room that stays at 72-75 F. My question is, am I wasting my time making wine without a cold storage area, or will I have to drink it sooner? I have read that the higher temp of 72 increases ageing reactions, but I want to get the opinion of winemakers...

I will, it is much better today.

It's triple berry + strawberry dragon blood with fresh fruit for a booster. I used the blender, in a couple days there was a cap. I punched it down and stirred 2x a day but it started stinking....not really like rotten eggs but somewhat gassy. I did add DAP and Kmeta at the beginning, waited...

What about the cap? Could an excessively thick cap lead to H2S production? Asking for a friend. :)

I believe I got some old amylase(no expiration date). My skittles wine wouldn't clear, even after superkleer. So I tried re dosing it with amylase and then a week later more superkleer. In the process I racked it into a large carboy so I could dose it together. When I racked it back to the...

Thanks.

Thanks for the tips. I set poles today 5'9" high to run the trellis 5'6".

I've read that one should not over process fruit, but I'm one to ask why. What are the drawbacks to it?

I tasted and racked today.... All batches the fruit was added after K meta, just poured in( 5 gal batches became 6 gal) left in for 14-18 days, used filter bags during racking. All batches were pumped up with additional sugar after primary to make rocket fuel. After I drank some of the...

Various growing/ripening conditions can create more sulfur containing amino acids in pears. Unripened pears would be my first guess. The H2S could have "rode" out with the CO2.

Wow, I have about 7 batches that I added fruit to after they cleared to back sweeten and increase the fruit flavor. What's going to happen during ageing?