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Hi Bernardsmith - thanks for your reply! What I have trouble with, using the titration kit and following the instructions, is telling when the colour change happens with the red wines. I think perhaps I'm not good at visually detecting colour changes. I understand that I need to add the NaOH...

Hey Lukebuz - thanks! I'll have to find/make up a recipe, which should be fun!

Lukebuz - any chance you might share that blackcurrant recipe? Our local u-pick farm has blackcurrants and it's on my list for this summer! And if it's not too off-topic for this thread, how do you deal with acidity levels once you start using way more fruit? I find the titration kit very...

For four times the recipe (aiming to end up bottling from a three-gallon/11.3 litre carboy) I used 15 lb 12 oz of mangoes. After peeling and cutting there was 10 lb 8 oz of mango flesh, which I put in a mesh bag then squashed with a potato masher. If I make this one again though, I'll use at...

Three weeks ago I started a batch of the mango pulp wine, and yesterday I racked it off the pulp. SG is stlll 1.030, though it already seems rather potent. The recipe says it's ready to drink only 3-4 months after you start it, and that seems likely. The initial must has so much pulp in it...

Happy New Year winemakers everywhere! Has anyone ever made greengage wine and can tell me what colour it should (or should not) be? We were lucky enough to score some free greengages last summer, so I started a three-gallon batch of wine. I used this "Versatile Plum Wine" recipe...

Hmm - I used 4 tsp of yeast nutrient at the start, but perhaps that wasn't enough? Or the problem might be something that came in with the fruit, since apparently yeast can be stressed out by other things. Ripe blackberries are difficult to wash thoroughly, and there always seem to be moldy ones...

Hi Gratus - thanks for your reply! I already followed Jack Keller's advice by pouring it between the buckets twice, but didn't want to try it more times than that and risk oxidation. I think I will bottle it in a couple of weeks, racking it to a bucket first to (hopefully) drive off any...

Update! My fruit wine with the EC-1118 is still fermenting just fine at only 52 degrees (11 degrees C).

I started 3 gallons of blackberry wine in late July, and it developed a strong rotten-egg smell in the primary (I used K1-V1116 plus 4 tsp yeast nutrient). Stirring got rid of most of the smell, so I moved it to the carboy. Two months later I racked and got a strong smell as soon as the...

Hi Tinbeers - I think so. Here's my experience - I started several batches of wine in the summer, and since I had some frozen fruit in the freezer (plum and raspberry) decided to try starting a batch in late November on the west coast of Canada. My thermostat is set to 66 in the day when I'm...

Hi all - I just joined after using this forum as a resource for the last year. I'm on Vancouver Island (Western Canada).