Recent content by jensmith

The fermenting process separates the juice from the solids. Its kinda like magic:-). You can "start" the proccess with some apple juice if you want. It may make you feel better then it "works" but I do so anyway:-). You can ask the purists on here on how to take whole fruit and make wine with...

I have seen recipies and post about making wine from canned pumpkin. The posters thought it came out very drinkable. Pumpkin pie types being the "best". I don't see why you could not make a tasty applesauce wine. Lots of sedament most likley. Use pectin enzyme for sure. Better then dumping...

By adding a gallon of water you will drop the alcohol content significantly. Your abv will be much lower after all is said and done. Once I toped up with a couple cups of water. Never again. It changed the wine in an unpleasant way. It aged out ok, but not something I would repeat...

No to adding more yeast. It will not help. Yes there is a math formula for temp difference. It is written on the instruction sheet. I usually don't bother. Especially at this point. The difference is small. Yes. Strain it now while it is still fermenting. After its done, the air the wine...

That will work.

I don't follow any recipe exactly.... Just in a sorta kinda fastion:-). However I have used between 11-18# of fresh or frozen cranberries per five galeon batch. Less is almost better then more. Especially if you do not plan on making a seconds wine. Rounded off I follow these guidlines...

I like 100% cranberry wine. Its one of my best wines. I use whole cranberries and leave it dry. Keeps that nice cranberry bite:-). You will be happeir with a wine frome the no suger added cranberry juice. Wether its got other fruit juices to offset the cranberry bite or not. Plan on...

Nope. Just used pure cranberry juice. However the flavor from the cocktail is more shuger then fruit. Once you ferment it out the flavor will not be the same.

Use either suger or juice concentrate. Depending on how much flavor you want to add. Suger will not add flavor, juice will. I prefure the juice method:-)

You will want to take out all the pulp before racking to a clean carboy. Most of us bag the fruit from the start so all we have to do is take out the bag. Way easier! Since yours is loose you will have to strain out the pulp. Most people take out the fruit after the sg has droped below 1.020. I...

I have never had statment apply to my wines. 14%abv and mellow and drinkable by 6 months with plenty of fruit flavor. Maybe I am just numb, but with over a hundred different batches of wine only one, at 18%abv needed to age longer then six month, and it kept its flavor. Your advise is sound...

What was your sg to start and what is it now? Posting your recipie and methods will help us answer your questions better.

I would bump it up between 1.090 and 1.100.

Follow the kit instructions that came with the juice. Easyist and best way to make your first wine.

If cost is a factor and quality is not then you can make wine with what you listed. To make it a little "better" the yeast will need a little nutriant. You can use grape juice concentrate as part of your sugers, yeast does better with grape juice, so by adding some you give the yeast a bost...