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I tried a glass of it, tasted to me like a hard lemonade.

Made a 6 gallon batch of orange/pineapple wine, wanted it a little more fruitier. Unable to find pineapple extract, the orange is a little overpowering only a slight/very light hint of a taste of the pineapple. What can I use for a pineapple extract? 8lbs of oranges + 2 pineapples 20lbs of...

I used it for a cherry wine.. 1 pack + 3 pounds per 1 gallon. Got around 21-22% Before I add the yeast I added pectic enyzeme's to keep the cloudness away, plus you need a clearing agent to clear it up at the end. Then just let it sit a long time to get the flavor back and calm down.

The lees compacted down from 1" to 3/8", only problem now is it isnt crystal clear any more. It clouded up a bit after the co2 bubbles started. Was I supposed to degass before the fining agent?

I used potassium metalisulphite. 1/8 tsp when it went into the secondary, then today I add another 1/8 tsp when I transferred to the 3 gall carboy. I was going to let it age a little bit due to the fact I used super distillers yeast. I can taste the cherry flavor (not as much as I would like)...

I made a cherry wine 3 gal batch, was in primary for 4 weeks, then transferred to 5 gal secondary . Today I transfered my secondary (after 2 1/2 weeks of sitting, which had 1/2" lees in the botthom) to a 3 gal carboy, and added the fining agent, Super Kleer. After 1 hour of putting in there...

I use 4lbs for 3 gallons. btw... hello all.. new here, been reading for a month now after I started my first attempt at cherry brandy/wine.