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So it's been a while since I have hopped on here things have been crazy busy, ultimately not leaving a lot of time for my wine making. That aside things are finally slowing down and I was able to get my hands on some black currant syrup! 4 one litter bottles. I of course want to make this...

I am looking at starting some tart cherry and maybe some blackberry

Tasunka, they are 14.5 to 15oz cans There is also another company right next to them that is the same setup and has lychee's, figs, baby pears and couple other things

Works for me.... may have to kick off a gallon or two :)

Some of those wines sound amazing!! I just have 5 gallons of blueberry and 5 gallons of a mixed berry (pomegranate, strawberry, blueberry, blackberry, raspberry) it smells delicious :)

Some of my local neighborhood markets have started carrying oregon canned fruit (15 oz) which look perfect for wine making!!! Ingredients... fruit, water, cane sugar. What could be a better base?? My question is... about how many cans per gallon? I tried searching for recipes and couldnt find...

Ah gotcha :) Nope got an extra 2.5 gallon carboy empty will just move over top off and maybe add a little extra honey to accommodate for the extra half gallon

Not quite following... If I double it and make two gallons, I wouldn't have anything left to fill a two liter bottle?

It did basically come out half water half honey... I thought I was only adding 3 pounds :( This is week 3-4 and it's still actively bubbling so I don't think it really hurt the fermentation

Sorry for the sideways post

It's just summer Clover honey and water lol. You don't think 6 pounds would make it to sweet? It's still fermenting but probably need to rack it... Been bubbling for 3 weeks

Soooooo I picked up honey from a local provider... And come to find out his bottles were mislabeled... So a 1 gallon batch I used 6 pounds of honey... It's been fermenting along, should I just move it over to my 2.5 gallon carboy and top off with distilled water?

Well I was trying something, and the wine still came out excellent. Still had plenty of flavor if I had used 100% of the juice I have no doubt it would have even been better. But I was still very pleased with the results

It turned out very good :) I made a blueberry pomegranate used 3 gallons total of juice and 2 gallons of water. The overall taste was great with what I would consider a medium-light body. If you make it out of 100% knudsen juice it will just be that much better.

When you use pie filling, how many cans/size do you use?

Mark this down as one to try! Have been pondering it for a while :)

Curious why you wouldn't steam juice?

Anyone? :)

Oh also, should I peel the kiwi? Also have a steam juicer... Should I just steam all of it really good and make my wine from that?

Going to do the above wine, have 4lbs of fresh strawberries and 3 pounds of fresh kiwi's. Was thinking about making just a 1 gallon batch, maybe 2? Or would I need more ingredients? Also, should I add... Whatever it's called to reduce the acid in the mixture stands a chance to be fairly acidic?