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Has anyone used panela instead of sugar in their wine? Just curious to see.

Started on: 9.27.13 9.5# Grapes - Unknown variety. 106# Cleaned Bartlett Pears. 2/3 c. Acid Blend 14 tsp Pectic Enzyme 2.5 tsp Tannin 1/2 c Yeast Nutrient 4.5 Gallons Water Sugar to 1.09 (In this case I used 20#) 3 cans of frozen white grape juice 3 jugs of white grape juice 3...

So, I was in a hurry and pitched three packs of Montratchet in my pear. I wanted to use 1118, but didn't have enough. I just did a first racking, or more like it straining. I'm half pulp! I can't fit the carboys in the fridge, and will be super bummed to see half my work go to a thirsty sink...

Well, over the summer one batch got a case of rotten smell. I'm thinking it fermented too warm in secondary. I was transferring and as son as I popped the airlock, I could smell it. After transferring, it was a horrible smell in the kitchen. After a couple of days, smelling again, I added...

Greetings, I am curious as to how you guys prep your pears for making wine. Whenever I make 5 gallons or less, I remove the stem, the bottom thing, slice in half, core, chop roughly, then mash. I have about 130# of pears to do. After the first 35# or so, my knife hand is killing me. I...

I've got 130# of pears, all the glass carboys are full. Considering these: http://www.amazon.com/dp/B00B514W0M/?tag=skimlinks_replacement-20 What do you guys think? I am picking up one of these for the primary: http://www.amazon.com/dp/B000Z5G6J4/?tag=skimlinks_replacement-20

I know that this is a wine forum, Iv'e looked for a vinegar one with no avail on HBT.com. I am just looking for a show of hands of who makes vinegar. From anything. Your wine or mead is preferred but, if you make it at all raise your hand. I'm going to start. I am thinking of making it with...

I have 10# of rhubarb in primary right now, with 2qts of raspberries and 3 gallons of water. I thawed rhubarb on Sunday. On Monday, added 3 Campden, 4 tsp pectic enzyme, 3 tsp yeast nutrient, 2 tsp yeast energizer, and 1 tsp tannin. After adding the tannin, it turned a gross looking color...

Last night I tossed 5.5# of plums in a bucket, added water to 5l. 2 tsp of pectic enzyme, and sugar to 1.085. Today I increased OG to 1.115, and pitched Montratchet. Montratchet will peak at 13% or so, and I have a potential of 15.09 if it goes dry. I am hoping for it to die off and end at...

Do you guys stabilize every batch before bottling? I currently have not, and to the best of my knowledge it seems fine. I don't know if I am going to incur problems down the line or not though. Do you only stabilize for back sweetening? I have not back sweetened as of yet. To the best of my...

On Luc's blog, he mentions a haze from the wax on plum skins. Anyone else have this issue, and if so; how to deal with it? He also mentions that washing the skins with soda will remove it, I didn't have any soda so I washed as usual. The plums are sitting on Campden, so I could pick out the...

I just picked up 5# each of the mentioned fruits. Looking for advice. Mix and match any, all or just one gal of each separately? Also have bing cherries and rhubarb on hand.

I am not sure if anyone else makes batch numbering or not, but if you do or if you would; How would you do it? I mean for us home-brew folks. I am a software engineer by day, so if I am overanalyzing I apologize. Here is a thought: [batch number][ID][day][month][year][days 'till...

Well... I finally did it. I knew I would eventually. I was racking, and what I usually do is vapor lock the siphon tube for a little sample, drinking it out the end of the tube. Well, this time SWMBO was around and of course this wine is tasty and needed a sample... Bam. Double diped the siphon...

My google-foo must be weak, cant identify what this is. The large carboy with the magnum opening. I use it for primary, love it too - I can watch all the hard core action! The root of the question stems from my desire to acquire another. So, what is it called? Thanks! Nick P.S. sorry about...