KaptKanga

Great thanks for this

Thanks for the heads up. Yeah, I did not have a smaller container, so I was taking a risk with so much headspace. I have now bought a...

Ok I was worried that there may be toxins in the must. Let me try your fix. Thanks for the advice.

Checked the wine this morning an I have sone sort of growth on the top. I think it may be some sort of mold. The wine does not have any...

Removed the fruit from the must 2 days ago and measured the SG at 1.012. After tasting the wine I added an additional 500gm of sugar and...

Living in Indonesia I only ever use fresh pineapple and to add tannin, I use very very strong black tea, variety is up to you bit is is...

All my tropical fruit wines look like this heaven-sent sediment but it will settle out. I usually do the first rack after a week of...

I found that I needed to be careful on the main frame I wanted to create. Once I had that I lopped off everything around that. Then on...

For my kimchee and sauerkraut, I use open bucket with a cover but for all of my wines I have always done loose lid when the fruit is...

3 days on and the D47 is merrily co2 farting away, see the attached video day 3. The smell from the fermentation is more fruiter that...

Best to try both and see which is right for you. Again with the skins, it depends on the bananas. For the ones that I use I cut up two...

So started the fermentation today using D47 yeast. Below is the must colour and the tea brew before adding it to the must. PH at the...

yeah normally I use lemon or orange juice for lemons I use 6 large lemons and for orange juice around 1 liter. The batch size is 25liters

1/4cup of tea leaves to 1 liter of water, bring it to just under boiling and steep for 30 minutes. Let it cool and add it to the must.

Thanks for the video. I may have another way, as a friend here believes he can get me an old chest freezer carcass and it modified to...