KaptKanga

It has only been a couple of hours since I added the yeast to the fermenter and the fermentation is, to say the least, pretty active. A...

That for me at the moment is way to technical, I am more a wack it together based on basic knowledge (polish fermenting logic) type of...

Mango wine is notorious for being cloudy, I live in Indonesia so it is a staple base for wine. I usually put the container on top of a...

Here in the tropics after a batch I do a basic clean nothing special. But before I start a new batch it is a re wash and a good wash of...

Personally, I cleaned well when I empty, put away dry and covered. Next use, swish with sanitizer and go for it. So far, never had...

On a numbers basis canned food has been treated to kill nine log cycles of organisms. (1000000000) it is commercially sterile. ,, ie...

We bottle because we have a reason or goal. The reason can vary for each of your wines. * as Bob said head space increases the...

I have seen some serious advice from other members mine is a bit simple. I do not know if you tried chilling the wine. I have made a few...

Thank you, I am hoping to learn a lot from this group as well.

Thank you ...I will give it a try after my cashew fruit wine experiment.

For tannin I brew up a super strong black tea. Have used this with my pineapple and banana wines and it seems to do the trick.

Today I have started my first attempt at Cashew wine. I squeezed out 1.25liters or juice from very ripe fruit that I harvested after it...

Thank you, I hope to introduce some interesting attempts as I have a lot to choose from in Indonesia. Planning on doing a few different...

Thank You, will defiantly share the process and the experience.

Thank You ...hope to learn a lot from others here