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My juicer is ancient and I can't imagine trying to get enough juice for wine. I had very good luck however pureeing fruit in the blender (raspberries and rhubarb) and then placing it in a bag I purchased at a brew supply shop. I believe someone here mentioned a new pair of pantyhose will do...

On the second bottle I took a reading from, the sg. was 1.090, even worse than the first after more time. It ceased fermenting. I have attempted to restart using a different yeast than the one sent with the EZ caps and directions. I used the red Star Premier cuvee. We'll see what happens.

Still waaaay too sweet with virtually no alcohol. Is it possible to start the yeast again on this and try to referment it?

So Steve, if I am understanding, for an alcohol content of 7-8%%, I should ferment until the hydrometer reads 1.030 or 1.020, and then stabilize. Is that correct?

Thanks Troy. The bubbles definitely were a problem. I did as you suggested and got a reading of 1.070 this time. Still not the potential alcohol level I was hoping for, around 7 or 8%. Trial and error.

I bought a set of E-Z Caps with the intent of using them to make hard cider. I followed the directions to a "T." My original gravity before adding yeast was 1.100. This was January 31st. Fermentation was supposed to take place in 5-7 days. I measured the the SG today and got a reading of...

I love them for small batches when I don't have a lot of fruit, but that's a bit of a drive for me;)

This is a web design forum that I have found very helpful. I'm pretty much a techtard and they have been great walking me through things. Great people! Check them out http://www.gfx-designz.com/index.php

Aside from operating machinery, anything worth doing is only enhanced by doing whilst drinking wine. That said, I make it a point not to cook breakfast:p:

Ditto Luc. Thank you for all your help. I am a techtard, a brewtard, and can screw up anything; but your advice has helped me avoid mistakes and salvage others. All good things to you and yours in the upcoming year:)

I used them in a primary with the intent of giving the wine some nice mellow, oaky tones as though it were aged in a barrel. They came in a sanitized package, so I just threw them in. Won't know how it worked until the wine is ready in another year or more.

I love the idea of a self vacuum pump. I have a bad back as well and have difficulty lifting large primaries and carboys. I do not make large amounts (5-10 gal.) and would only need only something basic and simple. Any recommendations, and what can I expect to pay? Easiest is best for me.

I have taken Luc and Wade's advice. Thanks guys:) We'll see how this turns out in a few months:D

Thanks guys:)

If I were able to begin to referment it, how would I do that and could I get an alcohol content of 11%?

I started a batch of apple wine with cider from a local orchard. I started with a 5 gal. batch with an original SG of 1.075. It probably had already started to ferment naturally however as there was considerable sediment in the bottom of the jugs. I racked into the secondary at SG .995. My...

I bottled a batch a couple months ago made with Welch's white grape-raspberry concentrate. More Boone's Farm than Bartlett's, but it was a first try with the grocery store stuff and very cheap. I guess you get what you pay for. I will continue to experiment with it though, because I think the...

This sounds great! I have 3-4 lbs. of strawberries in the freezer and wanted to make a batch of strawberry wine next, but had never seen a recipe using honey. This looks very interesting and I cannot wait to get it started:)

Welcome:) I hope you enjoy your time and find many helpful tips and advice as I have in my short time here.

I am very lucky our local brew supply store loans out their floor corker for free to customers. Perhaps you have a shop that would rent one, or you could connect with other local winemakers who might have one and arrange to borrow it. It has certainly made my life easier:)