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Don't dump it. Give it to the alky friend. Old milk jugs or something.

Not really any other math than just knowing the exact quantities of water and sugar you are putting into your mixture. Here is how it breaks down... Know how much water you add...add to that the amount of water your fruit will yield. You can find a "water content" list for fruits on the...

Hint for next run of crabapples - wash and toss in food processesor or blender. Just tap on to very roughly chop the apples, then dump into strainer bag. Done! Much more juice and flavor, and it's easy.

Honestly, the sugar content of the crabapples is so low, that any juice that leaked out will LOWER your ABV. If your wine is around 1.090 for the water and sugar add, then added juice from the crabbies @ 1.030 will lower you to (for example) 1.085. Depends on how much sugar in fruit, how much...

SK will clear your wine in 3 days. NO JOKE. That being said, I prefer Sparkaloid - I hear it's "gentler" to your wine, but it takes 4-6 weeks. Also, not thrilled about putting shellfish products in my wine, so SPKLD it is.

I'd just like to say that while there is a science part of wine-making, there is an art side of it also. Adjust to taste, not what a reading and someone on the internet says it should be...

Once you hit 1.005 to 1.010, I remove fruit and put in carboy. It's nearly done, flavor is extracted. This way, no worries about mold or Oxy exposure. 14 days is waaaaaaaaaaaaaaaaaaaay to long. I'm usually done no later than 7 days.

Here is how I obtain most of my fruit. I keep an eye out for who may have it, and make a deal with them. They supply the fruit, and they get anywhere from 1/3 to 1/2 the batch, depending on how valuable the fruit is. Talk to the farmers market people, and make them that offer. I do exactly...

Sour Cherry. Rhubarb. Mulberry. Raspberry. Crabapple. Double bonus if you pick them yourself.

LOL, I remember when I was that new with winemaking, and took such notes and planned it as so. 45 batches later, you'll look back at that post and laugh.

also, don't forget that a less than 1.000 SG means higher alcohol. Mine usually finish .990, which is another 1.33% of ABV!

You'll know - it won't ferment! I've fermented key-lime; VERY acidic. Even that went, but it needed some babying. Just skip the additions all together, it'll go fine!

Just curious? What's the hurry? Knocking 48 hours off your ferment means what, in the 3-month+ process of making wine good wine? Now if you are just fermenting to drink it ASAP (unfinished) then I've found a summer ferment in house at 78* is half the time as house at 70*.

Same clothes with a serious flaw in them. Like a skid mark. Sure, you can re-wear the skid marked undies, but best for a clean pair to get you through the day.

Reusing Bottles = OK, but are you reusing corks? That's a no-no...

My preference I've developed over 40 batches is that always do the primary ferment in a open, cloth covered bucket. Ferment and yeast growth is much more reliable with plenty of excess oxygen. Ferment down to 1.010 or 1.000. Then transfer to Carboy. Otherwise, you risk slow (months and...

Buy a 5 gallon carboy!!!

Did you pitch a fresh yeast packet, an active starter, or just depend on what was there? If you used yeast, what kind?

I don't know why this struck me as really clever... http://buttersafe.com/2007/12/04/happy-graduation/

Forget the testing, man. How does it taste? My crabapple wine acidity is off the charts, but everyone finds it delicious!