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Thanks for the info. After 2 1 gallon ice cream buckets of berries I have 1/2 gallon of juice and a butter bowl of pulp. I'm going to put the pulp in with the juice.

I was thinking about juicing the berries with my jack lalane juicer and using just the juice. By doing that do I need to use acid blend and tannin?

Enjoying the night with some hard lemonade an watching the kids pop fireworks.

I got 2 gallons that's been sitting for a while an I finally have time to do something with it. I started with frozen concentrate and was wondering if I can use the lemonade that you can get on the juice isle instead of the concentrate.

Well I got half the oranges juiced and calling it a night. I got 1gallon of juice so far.

Ok thanks.

I have a bunch of oranges a they are start in to go bad. Theres no bad spots on the out side, they are tasting bad. Can they be used for making wine

I've had a 2 gallon batch sitting on the counter for 4 months now , still in the primary. This stuff is clear. Lol. Its at 13% abv. I fixed a glass the other day, half hard lemonade and half regular lemonade. It had my head spinning after drinking it with supper. I'll be finishing it up tomorrow...

Ok. Good to know. Thanks.

Should I use more potassium sorbate, say 1/2 tsp, or just use the 1/4 tsp as it says on the bottle. I use Crosby & baker.

Sweet. Thanks. I live in southwest Louisiana. There's a little town called sugartown. It's well known in southeast Texas and all of Louisiana for the biggest and sweetest watermelons. I'm on cloud 9 now cause tomorrow I'll be heading through there taking my little girl to camp. I'll be getting 4...

I'm looking for a watermelon wine recipe. Would anyone have one. It doesn't matter if it's straight watermelon or mixed.

Lol not a prob, I am new to this stuff so you might see a lot more ?s on here from me. As time goes on and we get a bigger place I am hoping to have more stuff brewing. But in till then I'll be brewing bottling and drinking right away. Lol. Again thanks for the help, I might be needing a lot of...

I use a 6 gallon carboy, 6 gallon fermenting bucket, and a airlock. As far as the bottled, I'm not going for look, we do a lot of fishing camping and 4 wheeling. The places we go to you can't have glass containers. That's why I use plastic. All of my alcohol will be in plastic, wine beer and...

Ok, on my next batch of wine I'll use both.the second packette of yeast I used, I added it 2 weeks after I first started the batch. It fizzled out so I added a second packet to get it going again. During the week that I hadput in the sorbate, you could see the cloudyness start to disappear. It...

I'll try that. Thanks. When it was almost done I transferred it to a second fermenter. Then to another container a week after it stopped fermenting. Then I added the sorbate so when I added the sorbate there wouldn't be a lot of yeast in it. About 2 or so weeks after I first started the brew...

I have a problem of wine refermenting after adding potassium sorbate. The bottle says to add 1/4 tsp per gallon. I had a 6 gallon batch of hard tea. It stopped fermenting at .990 gravity. I let it sit about another week after no activity in the air lock, added 1 1/2 tsp of the sorbate. Waited...

Yeah it like the cooked sour bough. I've already drank 3 ltrs of it. It's a little weak on tea taste but has a little kick to it. The first time I brewed it it was 2 1/2 gallons. It tasted awesome. I think the second pack of yeast I put in this batch has something to do with the smell.

I'm finaly bottling my first 6g batch. It has a sour dough smell. Is that normal or not?

Quick ?, which concentrate is better, with or with out the pulp?