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If you used wine yeast and it fermented until the alcohol killed it then nothing else can live in it. Wines do sometime precipitate sediments as they age. Cream of tartar forms white crystals. Tannins and pigments form brownish deposits. If it tastes good then it is good.

I don't see it working as expected. THC is oil soluble, not water soluble, and most of the THC is formed from other cannabidols by heating, either burning or baking. However green Cannabis had a distinct smell which might be an interesting flavour component in wine, and wines have been made...

2.2 mM citric acid is 0.42 g/Litre. As Bob said, either a lot extra has been added or the juice is more concentrated than advertised.

Kai ora, Pataka. I made Feijoa wine too, this year. Only 4 litres because it was a really bad year for the fruit, and my stuff is nice and clear. Not 100% clear, but you wouldn't notice it in a glass. But I topped up with a small separate batch that I made in a soft drink bottle. I would...

Those others have given you good advice. My advice, however, is for you to drink a litre of it and come back to us if you still think the same.

If you live in a country where it is legal to distil, then you can distil it and use the alcohol to make a fortified wine or fruit schnapps. Otherwise, just bottle it up in something like half gallon bottles, without much of an air gap, and let it mature for as long as it takes. You never...

See my last post HollyGayle. Probably my last for this thread. The wine turned out well. Maybe a bit too much tannin. It was made from straight cold-pressed juice, sugar and yeast as an experiment, a variation from the usual fruit wine recipes where all sorts of additional things are...

16 litres guava wine ready for bottling, but I will keep it in the bulk bottle a little longer, for ageing. The wine is a clear red colour, is dry to medium dry, has a good deal of tannin and a little dissolved CO2. A bit tart. High in the guava taste, fruity and a bit like the spice, mace.

Yes, you can replace the missing liquid with a sufficient number of tied-off water filled condoms.

Using a food processor will bust the PITH, leading to bitterness. Somebody in the past has misheard this to "bust the pips" and so to busting the seeds but this is plain wrong. It is the pith that must not be broken. Blueberries are not like citrus fruit, with lots of pith, so the food...

Calcium carbonate, precipitated chalk, has rescued some sour plum wine for me, but I read that too much can be tasted.

During the winemaking months I have clouds of them moving around the house, looking for the source of the fruit smells. I guess they breed in the little slops and spills that I miss cleaning up. But they are never a danger to the wine because it is at the other side of an airlock bubbler...

No, not at all. With apples and potatoes the citric acid in lemon juice lowers he pH to the point where enzymes stop working. Oxidation in wine is a different mechanism.

Ah, a fellow Kiwi. Kia ora. I would leave it until bottling time. Say, early Summer or December and if it is still foul then try aeration. Being in NZ you can always distil it. We have been blessed this Winter by a plentiful supply of cheap mandarins. My own effort is only 4 weeks old and...

Yes, I have seen metabisulfite bleach red fruit. I soaked red-skinned cherry guava in strong solution to deworm them and the stronger the meta the weaker the red. Now I don't bother. What's a few fruitfly grubs going to do anyway.

Give it a try, but my experience with freeze concentrating is that it concentrates the fruit acids and tannins as well as the alcohol so the resulting liquor is rather rough.

I'm currently fermenting a gallon of pineapple wine made from fresh juice, sugar, yeast and a little water. It was started March 8th and now July 7th has mostly cleared into a rich yellow. Taste test shows a bit too sweet and very strong pineapple taste. Will be bottled early Summer (December...

Like these? The odd thing is that I cannot find where to buy the empty containers, so I just buy the water and tip it out on to the supermarket garden.

Fish & chip & meat pie wine? Staples for winemaking in a cold season are preserved fruits. Dried fruit, jams, jumbo-sized tinned fruit. Juice concentrates and cordials are another. Always, though, you run the risk that they contain a preservative.

Recycling some of the byproducts: Bread/scones/muffins from the soft red pulp filtered from the juice. Guava soft pulp (600g). high grade flour (520g), Canola oil (20g), one egg, a tablespoon of sugar, a pinch of salt and some yeast were mixed to a dough in a Breville Breadmaker. The dough was...