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For the three gallon batch I used "three inches" of fresh ginger. This is in no way a precise measurement... I just broke off about that much, peeled it, rough chopped it and then steeped it in about two cups of the cider before adding it to the rest of the stuff in the carboy. Then...

Why is this sub-forum titled "Wine, Mead, Cider and Distilling" if every time someone brings up distilling they are told not to discuss it?

It shouldn't be a big deal about the pectin. Adding the enzyme will help to clear it in the short run. Possibly you could add it later if it remains really cloudy and that bothers you. I think it might also change pectin into sugars...? maybe not... As far as I know you should be able to...

Here's some papaya wine recipes: http://winemaking.jackkeller.net/reques56.asp http://www.crfg.org/tidbits/makewine.html And here's a company selling it in Hawaii: http://islandprincesshawaii.com/products/wines/07_wine_papaya.html

The ones I've seen are just a bung with four holes drilled through. Then there's a rubber cap thing that goes over those holes on the top. So pressure is able to get out but can't get in. They're very simple little devices but I'm not describing them well. I think I'll pick one up...

I'm in the room temp camp. That goes for almost everything but hard liquor. Some light american lagers I like cold but other than that I feel room temp gives me more flavor (smell). This is not always a good thing...

D'oh! I was looking at the "join date" and reading it as the "post date". I thought your last message was back in Nov 2007. :o Carry on...

I made a three gallon batch using fresh ginger. I peeled it (roughly an inch per gallon-i really like ginger) and rough chopped it then steeped it with about two cups of the cider. Strained it then poured that into the carboy. Primary is over with and I took a bit of a sample. It's got a...

I'm wondering how this turned out. I just started a batch using bottled blueberry concentrate. Not as sexy as the berries but it is January... I couldn't wait till the season gets into swing.

I would think that if you stirred it up nicely you shouldn't worry about getting the pulp to mix in. The yeast will find its own way to the goods. Once they start multiplying they'll be everywhere in there. All of that stuff will start to drop to the bottom after the main fermentation is...

there seems to be a lot of love for the 3 piece. Why do you guys like them so much? I have been using the s curve ones but that's just because they were the first ones I saw and grabbed a handful of them. I've also been wondering about the dry airlocks. Anyone use those? How do you like them?

I've never used the stuff but you all know about the gas canisters you can get to lay a blanket of inert gas on top of an open bottle of wine. Could this be used just before corking / capping when bottling? What would be the advantages / disadvantages in doing so?

Ok, I figgered... I've got some good old H.R.D. vodka in there so no prob. Thanks.

My apple wine is looking really nice. I plan on bottling it a week from this Thursday (today is Sunday). I've put finings in it to help clear it out (it was really chunky unfiltered cider and was NOT clearing on its own. looks great now though). Not only has there not been signs of...

I just came into about 8 pounds of blueberries at work. I would like to try this. How much of the berried did you try? Did you use campden tablets on them?

Well, I made a 3 gallon batch and added some ginger at the beginning. Fermentation has pretty much stopped and I just took a half glass to try. It's delicious. The ginger is there in about the perfect amount. It's a subtle nose just over top of the subdued apple flavors. Once the "heat"...

My first batch had a stuck ferment after about two weeks of very light activity. The gravity had dropped only very slightly and by all accounts from other people it should have done the lion's share of the ferment by the fourth week at most. Mine still had barely moved. Well, I tried...

I've got a 3 gallon batch going with ginger. I peeled and chopped about 3 inches of fresh ginger then steeped it in around two cups of the cider before I poured it into the carboy. I get a definite ginger smell from the airlock. I hope the flavor sticks around. I've heard that many flavors go...

Maybe we should just make a new forum with the name "Edwort's Apfelwein Forum". Just kidding. Kind of.

Thanks guys. I had a feeling I shouldn't worry too much about it. It's hard not to though being new to the hobby and seeing things in wikis and in messages proclaiming gloom and doom. I'll go back to watching my bubbles dance in peace now. :)