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I confess I never got that deeply into the science/chemistry of beer brewing. I cheated. I always bought the hopped malt extract in the cans, dumped it in a bucket with water, sugar, and yeast, let it ferment, and drank it. My only real beer "failure" was the first ever batch I made. I...

@Paul Swanson & @IslandLizard - thanks! I have to say - this a lot more complicated than my beer brewing experiences. I obviously have a lot to learn - might have to dig out my "larnin' twobafour" to pound some of this stuff in.

I don't know about others' stomachs - I've given some to the neighbors but have not gotten feedback (they may be too polite to tell me it's awful). I know I'm not bothered by store-bought wine or by coffee and tea. So I'm pretty sure it's the wine that's the problem. I'll look into the narrow...

I admit it was a bit of a challenge comparing those colors and, as you say, the top row patch was the only one that changed. But my stomach tells me that the wine is really acidic. If I drink more than a glass of it my stomach gets pretty unhappy and I'm into the tums. I guess that's good in...

I used a ph test strip. I got them from Amazon.

Stumbled over it in a Duck Duck Go search, trying to figure out how to make my wine less acidic. Looks to be promising - there's a lot of good stuff here!

Hi, I've brewed beer for a long time and started brewing wine a few years ago from the little plums that my trees bear. I've not gotten into the deep technicalities of either beer or wine brewing but by and large my results have been OK. For the wine I just mash up the fruit, throw it in a...

Greetings! I'm new here and am hoping to get a little help from those with more experience than I have. I've been making fruit wines (typically a 5 gallon batch with 10 lb of fruit - a mix of banana, apple, peach, pear and plum, with a jalapeño pepper) for a few years. Nothing complicated -...