Recent content by Cruel

You're going to be looking at something low in alcohol back sweetened with honey, IMO. If I was forced at gunpoint to make something like this, I'd probably shoot for about 3-6% ABV then stabilize and back sweeten after the week mark. If I needed real mode alcohol I'd try jumping it up with...

If your hydrometer is sinking entirely there isn't any sugar left in the wine. Thus why it isn't sweet at all. Honey isn't a nutrient. It only provides sugar for yeast, not any of the other things that are traditionally used as yeast nutrient. The sludge at the bottom is your lees. It's dead...

The sweetness in a JOAM helps balance out the taste of alcohol, allowing it to be enjoyed young. The bitterness from the pith is what helps balance out the sweetness so it isn't overpowering. But all that differs by how you like your alcohol. My best guess is that you're going to end up with...

I made some cherry wine a couple months ago from my nieces cherry tree (produces nice tart cherries for wine and pies and stuff) and some cherry/white wine juice and various things. I used the EC1118 or whatever it's called yeast that goes up to 18% usually, but through staggering my sugar...

doublepost

It can take up to 72 hours for the yeast to start active fermentation. You can kill yeast by pitching them into a solution that is too hot, which is why on the packages they usually recommend a range between 90-110 degrees. Suspended fruit can affect an SG reading by small amounts. SG is...

http://www.eckraus.com/fruit-wine-making.html gives some information and fruit amounts per 5 gal. The usual amount is 3-5lbs of fruit per gal though.

I'm making a cherry wine from mostly tart cherries. Here is the one gal adj recipe SG - 1.100 Lavlin 71b (Gofermed) nutrient and energizer as per directions (half now half 24hrs after fermentation starts) 3lbs tart cherries (Froze/steralized/pectic enzymed) 64 oz 100% Welch's white grape &...