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Yup. I currently have a 5 gallon cherry-jalapeno that I'm about to bottle and a 5 gallon pear wine that's a few weeks into secondary. This morning I did a final racking on a 1 gallon rice wine on my counter. Next up is probably a banana wine because I have about 4 gallons of frozen bananas in...

My wife bought me this book a few years back. It has a lot of recipes, everything from "wine" fruits to citrus to hot peppers and flowers. I'm not into cannabis, but there's even a chapter on that. www.amazon.com/Wild-Winemaking-Adventurous-Ginger-Green-Lime-Cayenne/dp/1612127894/

Last year I had a wine that I got interrupted and had to delay adding yeast for a couple days. It caused a lot of issues with "flowers of wine". By being very careful when racking I was able to eliminate it.

It's shame you can't get sparkolloid. I use bentonite and sparkolloid for clarifying because they're vegan, and I have a vegan friend who drinks my wine. They work fantastically. If it matters to you, kiesesol and chitosan are not vegan, but from what I hear they're even a little bit better...

Compost is probably the best idea. I have tried rinsing and re-pressing fruit remnants to extract a little more juice, but it's not worth the effort. Grappa is a liquor, so check your distillation laws. Here in Oklahoma I would have to have a $3000 distiller's license. That's a big nope...

Doesn't work. The filter clogs up. You can fill the filter up and check back in a couple hours and it won't have gone down any. I've done quite a few wines with pureed fruit. You'll need to start with about 8 gallons. I simmer it before starting, then cool, put it into my primary buckets, and...

In my experience, banana is difficult to separate the solids from the liquid. Use some pectic enzyme before you pitch the yeast to help break it down. You'll lose a significant amount each time you rack. I use cheap McCormick Vodka in my airlocks instead of water. It won't grow contaminants.

Every December I clean out my freezer and make "Freezer Punch" wine. This year's turned out a very nice blush. Light red and just sweet enough to say it's sweet.

I got a bunch of 4 gallon (15L) buckets from a friend, and when I started making wine that's what I used. Your wine will still have too much headspace while in secondary and can easily lose some of your batches. I got a handful of 5 gallon carboys and my spoilage went away.

How did you go about that? Does that keep more of the cherry flavor? Better yield?

"Ask two wine makers and you'll get three opinions." Don't over think it. I have a blackberry bramble in my back yard that I use for wine every year. I crush my fruit to extract the juices (blending works as well) and then I simmer the juice on the stove for about an hour to help break it down...

I make cherry-jalapeno wine every year, and it's my friends' favorite. My blackberries ripen about the same time, so I use them to help with my juice content. I've also used apples and raisins. Cherry wine is naturally sour, so to most people it tastes like dry wine unless you sweeten it. I'd...

Thanks! It was more of an experiment, but I'm happy with how it turned out. I will say that the sugar water really diluted the flavor, but you have to work with what you have, and I didn't have any more jam.

I just finished bottling it. It's definitely a Christmas wine. A little too sweet for my taste, but with a winter-time spice flavor. The entire carboy was clear, and there was less than 1/4" (6mm) of sediment in the bottom.

Wow, I'd never heard of a 7-day wine kit before, so I googled it. According to the page I found, you probably should let it sit a week. https://www.brewbitz.com/collections/7-day-wine-kits If you get bitten by the wine brewing bug and want to try more after this, expect longer fermentation...

First, where in the process is the wine? Second, what did you use for finings? Finally, 36 hours is usually not enough. I use pectic enzyme before primary fermentation, bentonite when I move it to secondary, and I'll add sparkolloid two weeks before bottling. My secondary fermentation goes two...

Several years ago my wife tried making jam and apple butter. She did a fantastic job, but she doesn't eat jam or apple butter, and I forgot about it. A couple months ago I was cleaning out the panty and found a box of mason jars. A couple had corroded lids and spoiled, but most were still in...

I have mint that grows right off my back porch, and I've used it in a handful of wines. Typically I get about a gallon bag of leaves, then simmer that (no boiling) in a gallon of water for about half an hour with 8 cups of sugar. That's about the right mixture sugar-wise and mint-flavor wise to...

I rolled mine around in a wire strainer until it was fairly solid. I figured if there was any liquid left behind, it was going to make the cooked rice tastier.

Back on post #6,201 I embarked on trying to make a rice wine, and it completely dried out and molded. I tried again soon after and got the same problem. Just a couple weeks ago I tried again with a quart mason jar batch and had success. For anyone in a dry climate, you'll need to add some water...