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I have no idea how bitter hops is, but I can assure you the green skin of unripe and semi-ripe papayas is one of the most bitter thing I tasted. How about using a little of this in place of hops that I do not have available here? It would also add a little pectic enzyme to the must... What say...

I don't really mind using bread yeast if I can achieve an ABV of 13-14%. The main consideration in the original posting about evolving bread yeast was, making it more alcohol tolerant. According to law of evolution, it actually should work.

Oops! Okay, but my taking it the wrong way at least made me post a detailed account what I had been doing! BTW I live in Pakistan.

Yes, this is exactly what I intend doing once the the new grapes harvest comes in. I wouldn't trust even a small batch of grapes that have had a chance of fly contamination, as here you are risking some serious disease like hepatitis B and C! What I intend doing is pick the grapes straight out...

Nowhere, it seems.... :( I began fermenting raisins in one jar and loquats in another.... it took them quite a few days to start... I kept them for about a week, gradually adding a little sugar at a time. One thing's for sure, I managed to raise two different cultures... The raisin must...

The only brewery in the country is about 1000 miles from here. Most our fruit is sold on roadside stalls.... I wouldn't trust grapes without washing them as they are full of flies, and washing would remove any yeast they might have

Raisins locally available in bulk shops here are not treated the way you are used to... they can even be a bit 'dirty'. We had a harvest of strawberries, but that is gone now. I have a strawberry wine in the making. I might find raspberries still. Lychees and loquats are in, and so are apricots...

Thank you for some great suggestions. I live in a huge city located in a semi-desert with very little natural flora. With bakeries around everywhere, I might end up with baker's yeast anyhow, but I sure do want to give it a try. I was considering experimenting with raisins? New harvest of grapes...

Okay this might seem a weird idea, but then great ideas usually are in the beginning :D Problem is where I live I do not get wine/beer/ale yeasts, and I cannot order online because it's a contraband item. The only resource I have is bakers yeast. I've been thinking, if the same batch of...

Well the wine was far from drinkable, so I did an experiment. I took a little out in a half liter plastic soda bottle, added a pinch of yeast and shut the cap tight. Nothing much happened. So I thought I should try reducing the abv. I added water to reduce the abv, and pitched in the remaining...

Hi, did waiting a week or two help? I ended up with the same problem with my strawberry wine. I read somewhere to add the higher recommended quantity to make the pectic sink. Since I made mine with fruit and it was kind of thick I used the highest recommended dose. It worked wonderfully for the...

Sometime later, I made wine with strawberries. I even used much more sugar (both white and brown - about 4lb in all) and the resultant wine has a nice ABV, although a bit sweet, because there was no fermentation after I added the last 1lb of brown sugar. I can feel the burning down the throat as...

I have been trying to find out if most pectic enzyme is found in the peel of a ripe, ready to eat papaya or a green, unripe one. In other words, do I use the peel from a ripe, semi-ripe or unripe papaya in my wine? BTW, green peel from unripe and even semi-ripe pawpaws is absolutely bitter...

Just as I feared.... without the availability of Campden tablets, the crushed strawberry and papaya peel mixture began to give a slightly rotten fruit smell within 12-14 hours. I decided to put my bucket in the fridge till the evening, and with 24 hrs completed, I added 1 lb brown sugar and 2 lb...

LOL. To me wine IS fermented fruit juice! :D

I am more of a beer man, but due to unavailability of all ingredients, I resorted to making wine. We have no winery in the country. Even cheap imported wine costs around $30 a bottle. Furthermore, there's nothing like drinking a good wine you made yourself! :mug:

I meant Jalapenos do not have sugar. All sugars have been added to produce alcohol...

It kinda beats me why people make wine of stuff that has no sugar in it. All the alcohol is derived out of the sugar added, so one might as well simply make sugar wine and add a few drops of Tabasco to the glass. Sorry, not criticizing, just curious!

Not sure if I should add the brown sugar later to the secondary, or the white one

Thank you for your reply. I agree I can get a hydrometer. In fact, new online stores have recently sprung up that are ready to buy almost everything from the US and supply at home - shows I'm not the only one engaged in this hobby here! They are kind of expensive, and quote 3-4 weeks delivery. I...