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I've got 2 going right now. Would have more but no basement, no space. First is Dragon Blood. Just back sweetened yesterday. Other is cider. Just waiting for it to clear, then I'll bottle it.

Are you just going to sit the strainer on the edge of the bucket with the fruit dangling into the liquid below? Go to the dollar store and buy a cheap pair of pantyhose. Separate the legs, and then you can use the same pair twice, and toss them when you are done. I've never used a nylon bag.

Don't use the airlock during primary...you want as much air as possible and stir it up everyday for more air. Maybe a washcloth with a rubber band around it instead of a paper napkin.....if your ferment gets rough, it's going to shoot out the top of the carboy, and you don't want paper to...

Do they taste bad because you haven't backsweetened them? .990 is a very dry wine. I could never drink that because I like sweet wines. If you haven't stabilized them, I would add sorbate and kmeta, wait a few days and add some sugar to sweeten. They might taste a whole lot better. Also, I...

We have tons of farms with fruit trees in Bucks County, PA and most of the wineries around here do apple, strawberry, peach and other fruits. They do seem to be a little pricier than the concords and niagaras that most of the grape wines are from however. Here in PA there is a large population...

Ha! I used the sorbate to stop fermentation, because I was making a still cider since I know nothing about carbonation....I'm a wine maker, not a beer maker. So if I sorbate, then I can add sugar to sweeten. Guess I had a few yeasties still lurking around, hence the carbing. It all worked...

I'm horrible at keeping records, reidy, but here's what I did: It was 6 gallons of apple juice, sugar and EC-1118 yeast, started at 1.052, down to .990, which took about a week or so. I then racked and added potassium sorbate and some pectic enzyme. It was really sour and had the throw up taste...

If you look a page or two back on this forum, I posted last month about my cider smelling like vomit. I will say after adding extra AJ concentrate and a bunch of sugar that it now tastes wonderful and doesn't smell like puke anymore. I don't know if it needed sugar, or just a couple weeks...

No, not vinegary at all. Just very sour.

I added 3 teaspoons of sorbate according to package instructions. It tasted sour before I added that and the concentrate though. When it got down to .990 and was sour, I then added the sugar and sorbate thinking that would help the taste. Yeah, it didn't. I guess I'll just let it sit awhile.

That's the best I can describe it. The sour taste you get in the back of your throat after you drank too much and threw up. Yeah, that's the taste of my cider. It was 6 gallons of apple juice, sugar and EC-1118 yeast, started at 1.052, down to .990. I then racked and added potassium...

Never heard of it. Maybe a cross between a Rose and a Muscato?

I didn't use a slurry for my Skeeter pee and had major troubles getting the yeast to work....ended up having to use 2 packs. When I went to make my Dragon Blood, I made a slurry first from yeast and 4 cans of Welch's Grape Raspberry. The slurry was fantastic! I pitched it last Friday, and...