- Feb 28, 2009
- Reaction score
Has anyone had any experience approaching a grocery store and asking for their old, unsalable fruit? It seems that overripe fruit would be perfect for making wine.
Oh didnt offer wine but will certainly be taking some in for him! Got to look after those who look after us dont we!Cool Booze, did you offer the MGR some wine? Sometimes bribery helps! Excellent for you! There are alot of resources and some of the members who have alot of advice when starting with "whole" fruit. Freeze what you have before using it, it helps to break it down and makes it easier to ferment. be sure to us pectic enzyme, it will help break down the pulp and help it clear easier. (thanks to those on this forum, they taught me the freezing technique and the enzyme benefits also). I am pretty confident in saying that some of the more senior members would reccomend using a nylon stocking to contain the pulp during fermentation. The color of the nylon should coordinate with the color of your eyes.
Best of luck, keep us posted.