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Thank you very much! Did it just now it cleared the glass right up but pouring it in I think it will take a bit to get the gallon clear! Guess we will see tomorrow morning!!! Thank you for the advice!!!

Would you dissolve the pectin enzyme in some of the wine first then put it back in? And how much would you suggest to use for one gallon?

Pod evening everyone! I know I have seen the answer on here before but I am havering a difficult time finding it again! I have a gallon of coconut wine I would like to bottle but it is not clearing, it has been setting for several months without any fermentation going on and has been racked...

Know it is the new big thing, and I must admit I have had a lot of requests from friends to try making one, does anyone have any experience with this? If so I could really use some advice!

I got something similar with my pecan , mine was oil, I do not thing there is much oil in plums though, did you put anything else it?

Am I wring to assume a juicer? I would think it would save a lot of effort and straining!

Thanks I will look into it! My moms property has enormous bushes! They will be ready around late august though! They have not even flowered yet here!

Hey Clann what was your recipe? I love Lambrusco and would love to figure how to make something similar!

Awesome! That is pretty much what I thought but had been reading what some people had to say about 2-5 years so I was a bit concerned! Wohoo back to large batch brewing!!!!

I am curious what some of your opinions are about storing non grape wines. Should they be consumed once they are ready or would they keep indefinitely stored correctly?

Perfect sense Tim thank you! I think I will go dandelion hunting this coming weekend if too many people have not sprayed! I am excited to see what it tastes like!

For dandelions do you just pick the yellow petals off what about the fuzzy bit at the bottom? I am starting to harvest as it takes a while I am picking and freezing as I go! Does anyone have specific instructions on harvesting and cleaning? I would appreciate it!

So I have racked my pecan and my walnut for the second time stabilized and back sweetened! Left them to mull for a week and tested them out last night. The walnut is fairly bland, it seems to have a smoothness to it... Although quite the burn shortly after! But it is missing something, as with...

Awesome thanks! I will stabilize then and see how it all comes out! Hopefully good!

I am making a pecan wine and despite all the warnings that it would be too oily I did not have much of a problem it smells good and tastes fine ( a little harsh but it has only been transferred to the secondary) it has stopped bubbling now, and I am still waiting for some of the yeast to drop...

I am not big on the kits I like the idea of the wild/country wines, things I can not necessarily purchase in the store! I think I am going to try the recycling center to see if I can not get a hold of some carboys, I read that idea on another thread at one time, it is worth a try! Yeah the...

So my almond and hazelnut wines are clearing up beautifully! However my pistachio is still really hazy is there a way that I can test to find out if it is fixable? Or should I just lock it away somewhere and forget about it? Until it clears on its own?

I ended up investing in some three gallons, next time I will plan for six gallons though!

I read once about sanitizing marbles and pouring them, not sure I could get enough, but I am headed to the brew shop tomorrow to find a cheap solution! I will just have to better plan ahead next time! Though if the big issue is oxygen exposure I do not see how the die of the jug would be a bad...

Is it too much to top off with co2?