fruit wine

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  1. A

    Fruit wine 23%??

    I recently brewed a batch of Strawberry Wine. I was hoping to end up with a nice dessert wine flavor. OG 1.08 I knew it hadn't turn out as I had hoped when my FG reading was 0.90. Somehow it became very dry and had a very strong alcohol flavor to it. I had let it ferment for 4 months (I've...
  2. B

    Removing methanol taste (via evaporation?)

    This is NOT about distilling. I do not want to distill anything. In my previous batch of blackberry wine, I foolishly didn't add pectic enzyme, and it was also just generally unstable, and it seems that the high pectin content of the blackberries made a bit more methanol than is paletable (yet...
  3. B

    Started secondary in separate containers, only some of them halted fermentation, why?

    I tried moving my 5 gal batch of blackberry wine to secondary fermentation in 5 separate 1 gal carboys, it's a little over a week later and it looks like one of them has nearly completely stopped fermentation (though it was the runt, only filled it to about two thirds of a gallon), and one of...
  4. M

    Fruit wine-campden or no campden?

    Hi! First time brewer here, read many posts on this site which were informative, so I signed up today. I am hoping to make a raspberry-pear wine in some store-bought white grape juice. Reading through instructions again, I think I missed a step. Washed all fruit in water, then soaked in a...
  5. L

    Tea and Tisane based wines?

    I’ve currently got about 100g of loose leaf green tea with elderflower, and 125g of an orange and passion fruit tisane (that also contains apple, hibiscus and rosehips), and I want to brew a wine from each separately, but I’m a bit of a novice so I could do with some advice! Would it be...
  6. B

    Niagara wine recipe, or Niagara blend recipe?

    We have some niagara grapes growing in our yard and would love to use them in wine. We would need to supplement them with additional juice, for sure, and are trying to decide if we should do all Niagara (like this), or if we should blend it with the juice from a proper wine grape. Does anyone...
  7. Michael L Collins

    Should I Blend?

    I have a (1 Gallon) Cherry/Cranberry wine starting at 1.146 ABV and is currently (as of 12/31) at 1.048. It seems to be continuing to ferment but just barely, and it's way sweet. When I started this, I had some left, and I wanted to make a wine with no added sugar, so I added it to a 12 oz of...
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