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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...

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...

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?

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?

So been working on this batch solve since before October last year, added pectic enzymes etc wine is coming along great, but not wanting to clear, it had actually started to but then had to rack it and it's cloudy again, can/should i add more pectic enzymes? Or just continue to wait?

So question, getting ready to ramp a couple new batches using this juice. I Did a blueberry pomegranate with it that turned out fantastic. Here is my question though, it's not a concentrate but a "pure" juice as in no to very little water added A 32 oz bottle of blueberry is supposed to be...

So i am beyond ready to bottle my crabapple wine! I am going to be racking the wine off what little lease is in the bottom. When i move them to the next containers i will be adding sorbate and campden, could i also put it in the fridge to expedite the dropping of any leftover lease?

Have pear juice left, want to try some jhalapeno wine so why not combine them? Was thinking just use all pear juice (from steam juicer) to make one gallon and just float the diced peppers in the primary no additional water?

So got everything juiced and getting ready to start up a gallon or two of a pear blackberry wine. I know i don't want to dilute the pear at all however the blackberry juice is significantly stronger in flavor, what do you guys thank would be a good ratio? Like 2:1 pear to blackberry or even...

So after bottling my blueberry pomegranate i cracked open a bottle and noticed a weird almost sanitary taste? I have been using iodine sanitizer and never had this issue... However i did run this batch through my mini filter i got and i had noticed the pads had a almost a mint sterilized smell...

Now... If i juice something.... Say tonight?? Can i freeze the juice until ready to use?

Well my family loved me enough to order me a steam juicer and it's enroute! Currently in the freezer i have about 40 pounds if Asian pears, i also have about 8 pounds of blackberries, thinking maybe a 5 gallon batch of pure pear and maybe a gallon of pear blackberry, and if i have enough a...

So my blueberry pomegranate is ready to bottle, it will need to age but on the whole it's ready. The current 5 gallon batch is dry but delicious, however i want to bottle about 2 gallons a little sweeter. So i was thinking the day before bottling add my stabilizers metabisulfite and sorbate...

I am working on a batch of pumpkin spice wine and i diluted it to much :( My question is would it be ok to add in some canned pumpkin and let the flavor soak into the wine, it's done fermenting so not sure if this would be ok?

I know... I ask a lot of questions and want to start with saying thank you!!! Is there an advantage to using filtered/bottled water over just tap?

So i have been using red star montrachet. I also recently visited Jack Kellers site and was reading up on wine yeasts. Its a lot to digest! My first question is, red star vs lalvin, is one better than the other in regards to brand? Secondly how important are different yeasts in regards to...

I was fortunate to get a buon viva? Mini jet, i have a question about the pads, do you run all three of one pad or can you step down like course medium to fine? Thank you in advance!!

What's the purpose of all these? I am especially confused now on sorbate vs metabisulfite, you have potassium and sodium versions of both. What exactly do they do and what is the proper way to use them?

Aside from taste, what are some warning signs your wine might be trying to turn to vinegar. I ask because I started a batch of blueberry pomegranate using 1.5 gallons of rw Knudsen pure pomegranate juice and 1.5 gallons of pure blueberry juice. It's been a couple weeks and I did a little taste...

Is there a list of spices and what kind of flavor they give etc? Or like a top pick of spices?