Search results

Frozen fruits and vegetables are quite often picked at the peak of maturity and frozen immediately vs fresh fruit/vegetables which are picked just prior to maturity and mature while in transit to the supermarket.

I had it all planned out. I bought ten lbs of cheap honey from Sam's Club and was going to make a 1 gallon batch of BOMM. I've never tasted mead before and wanted to try it out before committing to a large batch. (If I like it, I'll use my tax return to drop serious money on several...

I've got a strawberry/cranberry going right now that seems pretty promising.

I have an apple wine that was steeped in chamomile and sweet woodruff. It's about 3 months old and so far, tastes fantastic. Both flavors come through fairly prominent.

And here is the finished product. Gave out half of them today and they are being very well received.

I am currently aging a 1 gallon batch of cranberry/chocolate/habanero wine. I used 1 gallon of cranberry juice. I want to say I added 1 can of grape juice concentrate(I am at work and don't have my notes with me) and enough water to get it up to around 1.5 gallon in my primary bucket...

Cell phone pictures. Will be trying to get better pictures during daylight hours tomorrow.

I am very interested in hearing how this turned out as well.

I would add more. From what I understand, if you add it while the must is boiling hot it renders it useless. Also, add pectic enzyme when you add any fruit, fresh or frozen.

Honestly? If they are just getting into it and you aren't sure what they like or want to make, I would get them a gift certificate and two nice wineglasses. Or a gift certificate and a 3 or 5 or 6 gallon carboy.

15 lbs of fruit gave me about 1.5 gallons of juice. I would go by weight rather than how many you appear to have in the buckets. You are going to have to fitz around with it all since moisture content is going to be different for everyone. If you have one and a half 5 gallon buckets full of...

edited above post

Snowgirl, How long did you let yours age before you bottled it? Mine's been in the carboy for a month. I'm considering racking again at the end of November, then hit it with SuperKleer, Sorbate, and backsweeten it in time to bottle for Christmas gifts. Also, I was wanted to set aside 1...

Finally done with my version of Skeeter Pee/Dragon's blood. It tastes pretty good for something so new.

Do you find that using wine yeast changes the flavor of the sourdough in any way?

....ummm......?

I've got 6 gallons in a carboy right now. It fermented out pretty dry and has great flavor. I'm thinking about stabilizing and backsweetening at the end of the month so that I can bottle it for Christmas gifts. If you check under the recipes tab at the top of the page, there is a tab for wine...

Oh good then. The response upthread had me a bit concerned. Even the straight prickly pear juice produced a thick layer of sludgy crud with foam during the first week of fermentation. But when I add any fruit or anything even remotely solid I get a good 2 to 4 inch layer of crap at the top...

Yooper, What would be the main difference in the type of wines produced with one method over the other? I've been doing my wine this way and those who taught me also did wine this way.

This is a pretty normal occurrence. Really? Huh. Maybe I've just been lucky so far.