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starting gravity 1.130 too high?

when is the best time to add Camden tablets? when the solid fruit is still in the must or after straining? Doing a mango/pineapple wine. Going to freeze my fruit first, should I still simmer must? how long in between adding Camden- Pectic enzyme- yeast? Last one should I add white grapes or...

when is the best time to add Camden tablets? when the solid fruit is still in the must or after straining? Doing a mango/pineapple wine. Going to freeze my fruit first, should I still simmer must? how long in between adding Camden- Pectic enzyme- yeast? Last one should I add white grapes or...

are these truly needed? What are natural alternatives to both?

looking for pros and cons of putting fruit for must to heat ( boil/simmer ex. Bananas) or freeze.how do you create the must out of frozen fruit? Also is there an alternative to an acid blend and? Is it even needed?

looking to make a banana wine, how many lbs would you recommend for 3 gals? What is the process of getting a high alcohol content without having my starting gravity too high?

was have 2 gallon buckets one apple wine the other white grape but with raisins in must 4 lbs of white grapes 4 lbs of sugar crushed grapes let sit for 24hrs. Mixed in syrup, juiced a lemon . Starting gravity 1.145. Will not start fermenting, temp ok in closet. The other is Apple cup of black...

anyone have a good banana wine recipe?

Are the any ingredients that act as a natural yeast nutrient?