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Thank you very much! I'll definitely keep that in mind. No Perry for guests during my first wine tasting party.

Thank you, Nottingham it is. Pitching it right now.

I haven't had much luck finding a recipe that sounds like it's going to work for my pear cider. Here's what I have: 4 1/2 gallons of freshly pressed pear cider, mixed with just under 2 gallons of apple cider (a blend of 6 types of apple, including some tart apples). The flavor is really...

I'm interested in this as well. My brother dropped by a couple hours ago with some pears to press. He was hoping for 6 gallons. 16 1/2 gallons later, I've blended 4.5 gallons of pear & a hair under 2 gallons of a blend of apples into my primary, and mixed in my campden tablets. Does...

Great link, thanks! I just started my brother off with some early season apples. We went from tree to tree sampling, looking for the sweetest, tastiest ones. S.G. was around 1.055. I'm getting ready to just make a LOT of cider. I don't have a clue what I'm doing - well, I sort of...

Thanks for the link. After seeing so many links, it looks like I'll just play it safe & freeze gallons of cider. I really was hoping to find something such as sanitizing it with a couple of campden tablets, then preserving it with potassium sorbate and/or ascorbic acid. Oh well, better safe...

After a couple days of mixing, I realized there were about a dozen blueberry skins, but more importantly, those worms, floating up to the top. So, I skimmed them right off. :) After about 4-5 days in the primary, I snapped the lid on & put in an airlock. It's down to 1.020 now, and smells...

Re: fermenting it. Note that I said I was going to ferment 18 gallons of it. I'm just trying to figure out how to safely preserve some non-fermented stoff too - along with that tangy flavor that cider has (and apple juice seems to lack). Turning it into apple juice and canning it for a few...

In just a couple more weeks, I'm planning on making a lot of hard cider - figuring that I'll get three 6-gallon carboys for that purpose. Hopefully, after reading a lot here, I think I have that pretty much covered. Now, I also enjoy unfermented cider from time to time. So, I'm planning...

Yes, I realize that they ripen at different times. But, even later in hunting season (December), after we've had frosts for a month & there's a foot of snow on the ground, the remaining apples on some of those trees will still make you pucker.

Hi, Question about apples. I have an ample supply of apples; just checked this afternoon, and a few hundred trees loaded with apples. No clue what varieties those apples are though - it's from an old orchard and all the trees are fairly "wild" at this point. In previous years, we went...

Thank you!

I'm a little nervous about the starting sg - is it too high? 18 pounds fresh picked blueberries, frozen, thawed, smooshed. 11+ a tiny bit pounds sugar 1 tsp tannin 1+ a bit tbsp yeast nutrient 1+ a bit tbsp pectic enzyme 1+ a bit acid blend 6 campden tablets Topped with water to 6...

Tonight, I just started a 6 gallon batch. I'm a complete noob at this (4 gallons of apricot racked into the secondary at the moment), so, use my recipe at your own peril: 18 pounds fresh picked blueberries, frozen, thawed, smooshed. 11+ pounds sugar 1 tsp tannin 1+ a bit tbsp yeast...

Thank you. I'll keep the SG lower then. I'll still go with the 1122 yeast. Though, I suppose that since I don't add the yeast til tomorrow, I could always pick up another type. Then again, it's 25 miles each way & a special trip. I guess I can try another yeast later this week or this...

:DThank you. Apricot wine tonight, blackberry wine as soon as I get my butt out there and pick enough for a couple gallons. I have 30 frames full of honey to get into my extractor - tried my first frame, I'm not very good at uncapping. But, probably by the weekend, I'll be starting 6...

Hello, I'm starting my first batch of wine tonight - Apricot wine. I've found several recipes online, and searched these forums for recipes as well. Some recipes are very specific; others are slightly more general. My question: does it matter how much fruit I start off with? i.e. I've...

Hello, new to the community. I'm probably going to stick to wines though; a tradition from my family that skipped a generation (I wish I learned from my grandfather.) Have my own farm, plenty of fruit trees, and my own apiary (bees = honey, lots of honey = mead (what else would I do with...