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There is a lot of literature on the hibiscus tea wine. It is being described as the closest to grape wine with similar chemical and physical characteristics. Mine, started in January is ready to be bottled, when the time allows. It is full-bodied semi-dry red wine. If anyone wants to read more I...

I made both PP and goji berry wine. The goji was made with dried berries I bought on-line and it is bottled now and I am pretty pleased with it. The prickly pear is still aging with some spices - It is clear, has beautiful color and tastes good, but I do not like its smell. So I'm trying to kill...

You might try something like this: 4-5 lbs kiwi juice from 1/2 lemon 3 lbs sugar 3 quarts water pectic enzyme yeast nutrient yeast - D47 or Montrachet Add sugar in smaller portions after your SG goes down to 0. You should get about 1.3 gallons of wine

With black currant syrup: + 5 gal = 1205.5

There are several fruit wines that can be drinkable in 4 months. Skeeter pee is one, especially for the summer months. I also like ginger banana wine for whites and hibiscus flower tea wine for reds.

Ginger banana - very good Prickly pear - still in secondary

I picked 70 lbs of pears from the friend's two trees. They were in the three pails in the garage for about a week. Then I could only process one pail per evening: I cored them and grated with a food processor. I added Campbden tablets and pectic enzyme and stirred the mixture thoroughly. After...

Here is the wine: Shot at 2011-08-30 Shot at 2011-08-30 Shot at 2011-08-30 The wine has strong strawberry scent and taste with rhubarb acidity. No correction, just aging. janzz

I didn't get to rack it this weekend as planned, but I'll snap some pictures and post them here when I'll get to it.

I started mine 2 months ago. Tomorrow I'll rack it for the 2nd time. Here is the recipe for 5 gal: rhubarb - 7.0 lbs strawberries - 14.0 lbs ginger root - 1/8 lbs sugar - 6 lbs water - 10 l Welches white grape concentrate - 4 cans pectic enzyme - 2.5 tsp tannin - 1 tsp hibiscus tea - 25 g yeast...

Here is my recipe for the banana/ginger wine: Bananas - 4.25 lbs Ginger root - 6.5 oz Raisins - 2.25 lbs Sugar - 4.25 lbs Water - 7 l Yeast nutrient - 2 tsp Yeast energizer - 1 tsp Acid blend - 2 tsp Pectic enzyme - 2 tsp Tannin - 1 tsp Campden tablets, yeast (I used premier cuvee)...

I make cranberry and sour cherry wines every year and everyone loves them. Last year a banana/ginger wine was a winter time hit. Some new wines from last year that look promising are pomegranate and dried rose hips, but they will need a little more aging. And the Skeeter Pee for the hot days of...

+5 gal of Pom Pee 582

Blueberries are hard to ferment. Go with the higher temperature.

Add 5 more - cranberry slurry used...

Hello fellows winemakers! I'm an old and seasoned hobbyist making wines for more than 30 years. I can't count the bottles I've made. I have the following wines in secondaries right now: Riesling, White Grape/Pear, Niagara Grape, Cranberry/Raisins, Dried Rose Hips I and II, Pomegranate...