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So it my be possible to use the pectic enzyme in the primary fermentation to break down the solids and make a liquid that clears in the end?

pumpkinman2012 is there a reason to leave in primary so long? I thought after 5-7 days when the must settles down it should be transferred to secondary. I'm a newbie so forgive my lack of knowledge.

Recipe?? I may have access to some fresh cherries locally grown this summer. Sounds interesting.

Awesome! Between drinking them myself and giving out gifts, I won't have much to age!

Are certain wines better young? I know some age for years but are lighter flavors better sooner than later?

So far so good. Checked the gravity and it's just under 5%, tasted and is good stuff. I took out about 20oz and put in the fridge for a while and it was a hit. I think it's on the right track. Just going to let it sit another month or so and then bottle. Thanks for the help!

I have about 5-7 gallons of frozen apple sauce from a local my wife made for the kids and I've got a feeling it's not going to get eaten. Can this be made into cider? If so what would be the best steps?

Did you take a gravity reading?

I'm no expert by any means, but I've made several 1 gal batches with juice concentrate that have turned out pretty good and a 5 gal batch of muscadine from fruit that is good. My supply list is bottled drinking water, sugar, yeast(I use Lalvin ec1118), fermax yeast nutrient, campden tablets(1...

I think I may just take it out, rack it, and see how it is in a few weeks.

I keep seeing this term and I'm wondering if it literally means to put in a fridge a stop fermentation? If so, I started some apple cider in November with store bought organic cider, brown sugar, and ec1118 that has been in the fridge for about 4 weeks and it is still fermenting. Any suggestions?

That it does, good stuff.

That it does. Good stuff.

How often should the campden be added?

Soak in vodka and sugar and make a cherry vishnoofka? (Spelling is probably wrong) Or I would smash up the berries, add some sugar and yeast and water and let it sit. I bet it would make a great wine!

I thought campden was to sterilize the initial must and then to add a kind of preservative. I'm new too, but it doesn't seem like it would kill the wine strains. I've been using it for the last few gallon batches I've made.

I made a gallon back in the fall that turned out really nice. No hydrometer, nothing fancy, just a shot in the dark because I like to experiment. It was 1 gal of whole muscadines, 4 cups sugar, Lalvin EC 1118, 1 campden tablet. I just crushed the fruit in a ziploc bag until i thought i got all i...

I guess the correct term at this point would be that the wine has been racked into several wine bottles. They aren't corked, just capped with the rubber wine bottle stoppers. I put 2 and 2 together and decided it would be a bad idea to cork because they would explode. I have right at 12 liters...

Makes sense. I didn't realize it would drop below 1.000. Right now I guess it's a "sparkling" wine. Pretty tasty.

Today I had my first attempt at bottling my first batch of fruit wine which were wild muscadines that I aquired from a friend in September. It was my first try at a real wine and I did many things wrong, but surprisingly it turned out quite good. I tested the gravity and it read 1.001 so I...