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I just used pears but I added a mango. I followed Jack Kellers recipe. He has a lot of info and recipes for those interested in non grape wines. I didn't sweeten mine but I think it would have tasted fine if I had.

When I had access to pears I made a few batches. Very tasty.

I was told the reason for boiling the chips is to get rid of the roughest tannins so I assume they go into the water, so you wouldn't add the water. Now, why you only boils chips and no,other oak products is the question on my mind.

I was told the reason for boiling the chips is to get rid of the roughest tannins so I assume they go into the water, so you wouldn't add the water. Now, why you only boils chips and no,other oak products is the question on my mind.

I was thinking led,the reason for boiling the chips is to get rid of,the roughest tannins so I assume they go into the water, so you wouldn't add the water. Now, why you only boils chips and no,other oak products is the question on my mind.

I made a gallon of wheat wine once. Won't be doing it again.

I once used some mango to add a little tannin

I had some whites that froze this year. I tasted them afterwards and they seemed ok. Did get some sediment drop in Traminette that I was having trouble clearing until they froze.

I have had a few that unintentionally had some carbonation in them. I didn't have any bad results but From what i hear it is easy to have exploding bottles if you don't know what you are doing..

I have heard mangoes can add tannin. I used them in the first pear wine I made when I didn't have anything else to add tannin on hand.

What state? Sent from my iPad using Home Brew

Can you ask them to provide you with just the juice? I started out,doing that, especially with white so I didn't have to worry about the skins. Sent from my iPad using Home Brew

I got them. I thought that they taste ok. Sent from my iPad using Home Brew

I was told boil in water for about 10 minutes to remove the harshest tannins, remove from water, then use. Sent from my iPad using Home Brew

I made coffee port once from a kit. I also took some pear wine that I had made but it was too thin for my taste. So I added a little brandy to it and called it port. Sent from my iPad using Home Brew

Pear

So if you don't want an acid reduction you shouldn't cold crash? Or is there some other reason to do it and then adjust the acid level later?

I followed the wheat wine recipe on the jack Keller website. I recall it had a lot more sediment than I thought it would have.

I made wheat wine a couple of years ago. I haven't tried it yet but maybe it is about time.

If it is something that you think you will want to sweeten you could hold back and freeze a couple of gallons for that purpose.