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If I don't get rushed by the fruit all getting overripe at the same time (no rom in the freezer). I will make a few different batches with things I have at hand. #1. 6lb/gallon Plum, with acid to bring it to the right level if needed, sugar to about SG1.1, nutrient and maybe tannin later...

I had considered that. Worried though it might be a bit harsh with all all that acid from the fruit and tannin from the skins - although if I don't leave the skins in long I can avoid the tannin. Would like to extract as much color as possible though.

I have about 150 lb of plums I need to figure out what to do with. Dark Blue/Black skins. Suggested recipes? Anything special to watch out for with plums? How does it taste? Anything else I should be aware of when I go to use them? Stone in or out - I have heard they add a slight almond taste...

Thanks for the hint. I happen to have about 10 gallons of Sav Blanc finished wine, which I would not mind using some of as its not the families favorite. Not sure how well a blend after fermentation would work compared to grape concentrate before, but worth an experiment - I think I may even...

Also good with Squirt instead of soda. I am sure a few will give their lives up for the cause :)

Agreed One of my favorite books and I think the one almost everyone starts out with.

I was gifted 90lb of red grapefruit. Anyone have a good recipe? If not I am just going to put in about about 30lb for 5 gallons, peel and cube them, add some nutrient and sugar to bring it up to 1.10 SG. Then let them sit with Pectic enzyme for a couple of days and pitch a champagne type yeast...

I made up some vacuum bags from my vacuum food saver. Attached picture is the first attempt. I made the later ones long and thin, with double seals because I am cautious. If you taper the top its easier to get the bung back in the demijohn. I fill them with water and it takes up the head space...

I agree its not a big issue, the wine is perfectly drinkable and for such a early sample I am not disappointed with the flavor. I was just a little surprised at the significant color difference (there is a BIG difference between the amber and slightly yellow/clear commercial) and wished to...

I was asked to make a couple of lets say "less expensive" Moscato kits for a group of friends. One was a well know Vinters, the other a grape concentrate our local home wine making store has madeup for them. Both made wines that are significantly more amber colored (one is a light amber, the...

Perfect. Sounds like I can go 5-6% and not worry about it going off - which makes sense as that's about where beer and cider comes in.

Math wasn't the issue. That's easy. I just wanted to know how low an ABV I could go and have it preserve the Apple juice so I could blend it later. I didn't want to make it so strong it would not reduce my high ABV wine, or to low that it would spoil as I don't have room in my refrigerator for...

What do you think the lowest ABV would be that would preserve an apple wine base? I have several gallons of apple wine that are new and a little higher ABV than I think I ultimately want based on the young flavor. All alcohol, no apple... I also have a decent amount of left over home...

I had a similar problem. One year I did the sink waste disposal. Took way to long. The last couple of years I just put them through my Mulcher/Chipper. Its designed for small branches and handles the apples really well. I put a bucket over the discharge and pour about a bucket of apples at a...

So how many people let there Skeeter Pee Clear naturally and how many add Finings...and I guess I should ask how many just drink it cloudy (my wife even started on our first ever batch wile it was still finishing fermenting :-) If you let it clear naturally about how long does it take? If you...

Thanks everyone. As best I can tell there are no "spoil" flavors to the wines. They are clear and show no obvious issues. You are correct at present they are dry - and have not been backsweetened, which will certainly increase the fruit flavors and take out some of the younger acidity notes...

I typically make country fruit wines. In a given year a couple of staples we know we like and a few experimental ones that seem popular and worth a try. Sometimes they are good, sometimes not so good. I currently have a couple of experimental batches - Banana, Blueberry and Pineapple which I...

Rocky, I tried to get in touch with you a couple of times. Did you get my message with my address so you could send the bottling parts for the Vacuum pump? Also if you have the information for the two wines what were in the carboys I would appreciate that also. Thanks Neil