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Well it's in the fermenter. I used dark brown sugar, 1c of rolled oats, Earl Grey tea, and s-04 yeast. Followed it as closely as I could. O.G = 1.058 I only used 4g of juice so far. I left a couple inches of head space and attached a blowoff tube. I'll top up with more juice after initial...

I was thinking that as well. I wish there were a few more details in the recipe. Well, i decided to give it a shot. What can it hurt besides tie up a carboy?

My grandmother passed away almost 2 months ago. I received a small box full of her old recipe's and one of them was for a cider. I have everything needed to make it and an empty 5g carboy. I'm not sure if it would be worth it and I cannot find anything similar to go by. Old Fuzzy's Cider...

Have you taken any gravity readings? What was teh recipe?

The banana is probably being used in place of raisins or grape tanin. You should be fine but, taste a sample later on and see if it needs more tannin.

I love mesh bags. I use fine nylon bags for most of my fruit wines. They may work well with plums with stones, I have not tried. Either way, I love the bags. :D

Wine making is not for the impatient. I pick plums, cut out stones, then freeze. all of this happens weeks/months before I am ready to make teh wine. Some recipes, like cherry, you can leave stone in. Plums have large stones and need to be removed IMO. While there may be a faster way, I do...

Not sure on your particular recipe, I would leave it age. If after 1 year it is still horrible, I would promptly make it into vinegar. Homemade cider vinegar is pretty amazing. I see your other post now. I am drinking very young apfelwein right now and it is great. Tastes are subjective...

Yoopers welch's recipe. It's in the recipie forum. Or, follow the apfelwein one and use grape juice in place of apple.

Open a bottle and see if it smells like sulfur and give it a taste. Or better yet have a couple friends come over to taste it. Your tasting will be a lot more subjective since you know you added too much. You could make another 5g batch and blend the two together if oxidation is not a...

IIRC, it is 3.5g/gallon to raise PH by .1%.

Same here. I use a clean pillow case tied around the top of the bucket, no lid. Too many things can cling to a towel. :mug:

Mine was bitter and earthy tasting. I am making straight into vinegar even though it may make a good cooking wine with some aging.

Well, it's going. OG was 1.092 with 6c of sugar. I only had 3.5lbs of cukes and I added the jalapeños. I ended up using 2 Earl gray and 1 oolong tea bags. The must smells very interesting, very earthy. While it does not smell like a strawberry or cider, I have a good feeling about it. Most...

Oh, I gotcha. Sugar content would be pretty low I imagine. I could increase the amount of sugar to get close to 1.090.

I was planning on chunking the cukes, then crushing the chunks. Does it matter if they are worth fermenting or not? If they can impart their light, fresh flavor into a wine, why not try?

Well, I'm gonna give it a try. Here is the plan. 4.5lbs of peeled cukes. 1.5tsp acid blend 1/2 tsp pectic enzyme 1tsp yeast nutrient 2 black tea bags 2lbs sugar Montrachet yeast Maybe 4 jalapeños without seeds Boil 1q water and sugar until sugar is dissolved. Add tea bags and steep for...

Has anyone made or tasted a cumber wine? We plant a bunch each year so I can make pickles but, we don't have enough to pickle yet and too many to eat. So I thought about making them into wine. Little jalapeño added maybe???

I ferment dry and backsweeten with splenda for the wife. I like a dry cider. I would ferment dry then backsweeten. Helps relieve the worries about bottle bombs and is the easiest way I know of to make a sweet cider. For a still cider you could use "Wine Conditioner" after fermentation. It...

Ours are about half and half right now. Some are black and some a red on the same cane and they don't have as many as normal. I decided to go blueberries instead of Blacks this year. I have 8.5lbs of Blues picked so far. Get'em picked before the birds do.