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Sorry missed the first queston, i was going to use a ninja yeast good to around 24% or even a distillers yeast but i failed to use either properly, beginners mistake.

you must be thinking i put 10 pints of berries in 5 gals, no i used quarts more like 20 lbs maybe a touch over. I'll let you know how it turns out, oh yeah i forgot to say i used wild yeast, had great luck with it so far.

Have not logged on quite a while, but i finally got my 2nd wine making season going. 1st season was alot of fun,but i had one failure, my big apple wine i was trying to hit 28% and tried all the wrong ways to do it. Another wine, blueberry-apple i tried to hit 22% and it stopped early and tasted...

It is just a lot easier for me to use juice than use the actual fruit.Will i lose a lot of flavor that way?

No my fault,we both replied at the same time.I was asking basudec19,he quoted a couple replies and nothing else.

Do you have a point?

So what happened with your rocket fuel? I'm doing the same thing myself,1 batch has 4# sugar per gal. of cider with 1118 yeast and the other has 5# sugar per gal. of cider. The first is at 1.058 about 14% abv,the second is at 1.152 about 5% abv and going very slow,to this i was planning to add...

From what i've read,you have to put through a carbon filter,even if you are making liquor. So if you are making wine you should put it through twice,then backsweeten to taste. I'm planning on making a 5 gal batch, trying to get a brandy like wine.

If you did use turbo yeast,from what i understand about the stuff,when you are done fermenting after 5 days and reached 20-25% abv you need to put it through a activated carbon filter. The only thing that worries me is if the cider will pass through the filter alright.By using the filter you...

When i make my peach wine will the wild yeast be the same as on my apples when i make my apple wine? I've done afew batches of apple wine now and the wild yeast is MUCH better tasting than any other yeast that i've used like 1116, 1118, or d47, all had about same abv but the wild yeast is so...

In the spring i'm planning on making a peach wine,I have 6 white peach trees, these peaches are super sweet and super juicy and i was just wondering if you could make it like cider, you know grind, press and use just the juice?

I'm thinking of using turbo yeast next year, get the abv as high as posible and then freeze distill.should'nt have to freeze more than twice,and the turbo yeast brews in 3 days or less.

If you like the taste i'd just bottle it and try a bottle every 2 or 3 weeks just to make sure, but i would bet it would'nt restart.

The 4# batch started at 1.165, it is now at 1.060 and still cooking nicely. The 5# batch started at 1.195, it is now at 1.150, The air lock is bubbling good but the abv takes more time this one could take 3 or 4 months.

I have'nt used turbo yeast, but i have 2 ciders,1 with 4 pounds of sugar per gal,and 1 with 5 pounds of sugar per gal. 1 has lalvin 1118 yeast and the other has wlp099 super high gravity yeast in it,they are both taking a longgggg time to brew,but they are well on their way.

The last few days i've been wondering if brewing big was such a great idea,most of the guys on this website think i'm nuts for trying to take my apple wine (guess its not hard cider after 10%) as strong as i was trying to do. I went to a wine website from Washington and i corrected a few...

Why do you hear people using corn sugar,they arent talking about corn syrup are they,I've never used corn sugar where do you get it?

I just read in a thread that cane sugar will give you a sweeter Apfelwein,is this true?

When you made it , did you kill the wild yeast before you started,and did you add all the sugar at once ?

My first batch of cider just finished, SG of 1.095, FG 1.010, just a touch sweet but very drinkable,as we found out last night. We got to sampling it,and boy it packs a punch around 11% but i used 1118 yeast I expected to go lower,cant say as I'm unhappy just curious. Managed to put the keg...