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Can I adapt this for a 6 gal Carboy?

Now I only need to get dates to grow in Iowa and I'm set. I think I'll try a 1 gal batch and see what happens. Thanks!!

Nice!! Jealous of your tree! That recipe sounds killer. So is it 15 lbs of dates?

I'm sure there's a joke in there somewhere, just not feeling witty at the moment. But I am wondering: has anyone tried fermenting dates? On their own, or in a wine/cider/beer? It seems like they have a lot of natural sugar, and might add some caramel/fruit notes to something... Just not sure what.

This was the first Apfelwein I made, and it was fantastic. I've been playing around with it though. I made it with 5 lbs honey (costco) instead of dextrose. I like the flavor a little more, and the APV shot up to 12.5%. Next time I'm going to reduce the honey and see what happens. I think...

I've heard of adding canned fruit - what ratio do you think for a 3 gal batch?

I was afraid of that. Well, I picked up a couple bottles to experiment with anyway. It will be good practice between now and when I can get fresh fruit in the fall.

I've made 2 batches of apple wine so far. One kegged, the other still clearing. I want to try an apple pear mix. And a couple vanilla beans. I'm thinking: Bottled apple juice Bottled or canned pear (juice or whole) Honey Vanilla bean Montrachet Thoughts? Anyone try something like this?

Hi there. I'm new to all of this. So far I have only made 2 batches of apple wine. One with bottled juice and dextrose, the other with honey. Wondering... can I modify those recipes to include pear juice and some vanilla beans? What about canned pears or fruit base - would I reduce the...