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Awesome, glad to hear, how much stuff is out around Llyod for homebrewers? Saskatchewan as a whole isn't bad for some good microbreweries. Wish I would have gotten involved into this in Regina about 5 years ago!

Oh dear, so what do I do now? I don't want to end up with dry wine, can it be sweetened after the fact or is it better to start with a higher SG? Honestly, the science behind this is fascinating, in detail its a lot harder then just adding some yeast and sugar to fruit and letting it sit.

Well it sat for 2 days, nothing seemed to be happening in the same conditions (open air non added yeasts etc and my SG now measured very low (close to 1.00-1.05) so I reintroduced (unfortunately the "killer yeast") essentially cup by cup finally till I refilled the 23L carboy, topped off with...

Ok, I've scoured through some pages and found a few canadian posts. Anyone out there from Saskatchewan? I'm a proud sask boy, currently homebrewing in Yorkton, SK.

Awesome bernardsmith, you are wonderful thank you so much for the help, so at this point if I rack it to a carboy, would any additional yeast, nutrient, tannin etc be recommended? Since I did add the Campden, I'm afraid of potentially stopping or yielding the wild yeast production. Edit: Went...

Haha, honestly I figured it was high, I didn't think id need to add sugar but i've never done an actual fruit wine before. Also had homebrews that had very high SG (for beers at least) to start and manage to settle and become great drinkable beers after fermenting and aging. So you just never...

Alright, so after transfer and added about 2 gallons of water (also another campden tablet), mixed it up, no yeast or sugars added yet, just over half the bucket full, so i'd say around 13L of liquid (is it still a must?). Measured the SG at 1.117 which I think is probably high, but I still have...

Ok, so I sanitized a container (this is a previous container i've used for my primary containers for my beer wort and have had successful product), all my tools, etc, transferred the must into the container, have would say about 1/3 pail of must, it smells very very strongly like alcohol so i'm...

I've got tons of equipment all of it was purchased second hand, most of it I just clean and sanitize as I need. I will sample the SG tonight and post. That way I can figure out what to do with this mixture as I'm thinking now depending on what happens it could potentially become garbage or a...

Thanks to everyone for the help, honestly, I didn't know what to do with this and didn't want to waste a bunch of fruit, there is definitely something fermenting must just be fermenting from wild yeast in the fruit? I've got several carboys so maybe I will siphon out what juice (or would I call...

Posted under meads, since I'm not essentially sure what to make of this fruit mash, tossing the idea of a melomel type of mead.

Yes, pure fruit, cut and mashed, mix it up usually every day or so. So trying to figure out the best way to get the best result, use the fruit in a mash or should I try extracting the juice either strain it or siphon tube? Also wondering is it essentially a guessing game to figure out my sugar...

Good day everyone, First of all, I'm not skilled in homebrewing or distilling at all. I've made a couple homebrew beers and wines, usually from kits or recipies. So I'll start, I got my hands on a fruit mash (some apple, berries, peaches etc) he had in a plastic drum. I've added some fruit to...

Hey Guys and Gals, Just wanted to touch base before I dug right in, avid reader and floater of the forums and finally have some questions so figured I better get an account and post! Been doing homebrewing under a year now, simple methods, recipes and or kits. Did one simple batch of my own so...