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Thought I would start a start to finish thread on this wine. Considering this is my first attempt, there will be one of two lessons learned. First, either the success of it all or second, the failure. Either way, maybe this will help those who are trying for the first time. Recipe: (these are...

Wow! That was very informative and things I had not considered. I just assumed I would need to add water, but hell, if I don't have to then I don't want to either! I appreciate your input. I'm starting this fresh off the boat and unfortunately, there are not many wineries here. To be precise...

The only recipe that I have found calls for lbs before peeling and destoning. I'm still looking for a recipe that specifically calls for juice to get an understanding. I was actually wondering if it is very important that I have a certain amount of lbs? Is this something that I can fiddle around...

Thank you! That makes a lot of sense now. I new maintaining ph was important, but I actually had not thought about it being to control bacteria. Awesome way of putting it.

Thanks! I am partnering with a friend to get this going until we can figure out the rotation schedule. Ciders are becoming a big thing around here. I'm wondering if maybe that would be a good way to go with winery? I haven't done much research in cider making. Should be interesting.

I was wondering if anyone can help me out with a bit of measurement? I have already peeled, de-stoned and bagged a **** ton of lychee (pardon my English). I am hoping that someone can tell me how many lbs-ish of lychee juice and pulp equates to 5lbs of unpeeled lychee? Also, I already peeled...

I'm super new at reading ph and other measurements. Can you elaborate as to how creating any type of fermented product inhibits the "bad" growth? I'm sure I can find find the answers on here, but the forum posts are a bit hard to navigate!

So, thought I would share some insight. I currently grow 10 of the world's hottest chili peppers for hot sauce making. I make a local organic hot sauce that I supply here on the Big Island. Anyway, I was thinking of the same concept, especially for chefs around here to use for cooking with when...

Hey there. From Hawaii, specifically Big Island. So, I bought a piece of property that has quite the orchard! I have about 6 trees each of Jack fruit, Soursop, Mango, Jaboticaba, Star Apple, Starfruit, mountain apple, ice cream vanilla bean and Dragon fruit (if I actually treat it right) and a...