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I run water through the tubing immediately after use. Before using the next time I run Chinese baijiu (50% alcohol white lightning) through them. I figure that is a pretty good sterilizer.

I put 8kg of unwashed apples through a blender (3 liter blender, 5 loads, adding minimal water for the blending to work). Added brown sugar and pectinase in each load. Dumped the mush in a mesh bag and from there into primary fermenter. After a week I pulled out the bag and squeezed it by...

Actually, I think I will save money. I've inadvertently gotten myself into a wine competition with a friend. Normally I buy wine outside of China so I do not need to pay tariffs, but I cannot travel. I was also getting a few cases a year gifted me by a company due to a project I did 10 years...

Right. But question is where this 131.5 number comes from. It is because the sugar converts into alcohol and that changes SG from the original. Assumption is that all change in SG is due to sugar converting to alcohol. I actually wonder how likely that is - all the lees that settle out...

BTW, I bought this device - 淘宝网 - 淘！我喜欢 (watch the video, ignore the Chinese) which is supposed to measure alcohol content. Cost including shipping just USD 2.00 so why not try it?' Based on the video, you drop some wine in the cup at the top, wait for it to flow out the hole at the bottom...

All, as someone who is scientifically and mathematically minded I have found the whole hydrometer business incredibly confusing - how can one measurement tell me both sugar and alcohol content and why should SG from before fermentation tell me anything about how much alcohol I have now? Just...

Will find out the next time we do a big dinner. I'm also working on losing weight (15 kilos in a year! Hoo ha!) so I only eat a big enough dinner to justify a bottle on a special occasion. We were going to go out yesterday, but Minhang, my area of Shanghai, has closed all restaurants due to...

OK. So just a ferment in sugar water?

I am trying to make wine using what was advertised as frozen blueberry puree with no preservatives and 10% added sugar. I pitched the yeast two days ago, but I am not seeing any significant bubbling. The blueberries do not seem to be a puree - more frozen juice, no solids. I am wondering if...

It has been bubbling away now for about 8 hours. Smells heavenly. I wonder if this will even need secondary fermentation...

Cool. I like the spirit of experimentation.

It is a very fine mesh bag. I think it will do the same. Thanks.

Thanks @vinny. This is now much clearer. New supplies need to wait until after lockdown ends. Meanwhile, I'm using a steel pot for this with a net stretched over it.

Got it. Use the big fermenter and don't seal it. Thanks.

Thanks but the steel fermenter is 12 liters. Is that a good idea for 3 liters of wine and blueberries?

Hi. I want to thank everyone for their advice. For this recipe, I was supposed to add an additional liter of water. I did not since I totally filled my 1.9L bottle. So, tomorrow I will prepare an additional 1 liter of sugar water and then switch to a 4.5L fermentation vessel and add yeast...

Hi. I'm a beginner wine maker and I am starting with small batches until I get the hand of this - no reason to waste money and spoil good fruit until I get a recipe that works. I got a recipe that yielded 4.5L (1 gallon) of wine. My fermentation vessel for this batch is a 1.9L jug with an...

Thank you all.

Once we get out of quarantine and can buy as much sugar as we want I am planning to make two small batches of "wine" just with sugar. One white, one brown. I want to get an idea of what each one tastes like and that will give me a better idea how to use them making wine. Has anyone else tried...

Hi. I'm an American expat in Shanghai. Just set up to do my first two experimental batches of wine - an orange wine and a banana wine - when this latest COVID wave hit. So I'm sitting here at home with 6 bottles of Orange wine and 4 bottles of Banana wine aging - I bottled them a week ago. I...