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I highly recommend the All-in-One. Anyone I've ever seen comment about it (myself included) has always had nothing but good things to say about it, and about the quality, personal service you get from Steve. You could save a hundred bucks, maybe two, by doing your own, but if you're anything...

I'm not @hounddawg, but he's taking a bit of a break, so I'll chime in. Sorry Dawg, if I get anything wrong. I don't see a connection between his post and boiling your water. Is there a specific reason you would normally boil it? Generally speaking, if you can drink it, you can make wine with...

I'm looking forward to hearing how your haskap turns out. Everything about your ferment sounds good to me. The time for pH adjustment, if necessary, is before adding the yeast. If it has fermented well, with no off-odors, I would say it must have been fine. Now that CO2 is dissolved, pH readings...

You've had lots of varying opinions; here's mine. @dangerdave originally developed his process, I believe, as a way to minimize the effort, and maximize the extraction of color and flavor. I think if you did a side-by-side comparison, with 1 lb of fruit per gallon, between using the "presser"...

Yup, it's fine. Uhh, and BTW, it's "DangerDave". Although I'm sure it wouldn't mind. LOL.

"Dragonette" was initially an experiment, I believe, for that very reason. I'm not sure now though. Maybe check it out. The idea is to use acid blend, or a different acid than citric, instead of lemon juice.

OOOOOPS! "Damn it Jim," as Bones would say, I missed that "that," and didn't make the connection. I should have known better. So glad I didn't offend you. Thanks for the correction, I appreciate you keeping me honest, and I've edited my post. I actually almost didn't post that reply, and I pray...

I'm with you. And it's exactly discussions like this that help to inform people. Not everyone realizes copper can produce toxic chemicals and is toxic at a certain concentration. If someone offered me a bottle of wine and said, "I put some methanol in this. I'm not sure how much I added, or how...

Yes, that is pretty!

Yup, it's a big hit. I believe it started out with someone seeing the tropical fruit blend in the freezer at Costco. Many, many variations. Try searching here for "Tropical Daze". If you can't find the recipe, or someone else doesn't beat me to it, I'll take a look for you. Oh, and don't forget...

Impatience is not a good quality for a wine-maker (I speak from experience). I have read this entire thread, but it was a while ago now. It took me several weeks, and was absolutely worth it! Read a few pages a day and you'll be done in no time. As for the rest of my comments, I have to...

🤣 I think you'll need a lot more than a gallon then, hahaha. Oh, and DB does benefit from aging, but part if its beauty is that you can enjoy it early, as you've seen, within a month of pitching the yeast, so you can let the wine that will really benefit age properly.

Every one is different. I mark my primaries, in litres, by pouring in a kg at a time, and marking it with a Sharpie, to make it easier to guestimate how much to make so there is plenty for topping up, etc. A kg isn't EXACTLY 1 L, but it's sure close enough for me. I mark each carboy with total...

Too bad you didn't find this forum before pouring that first batch down the drain. They have saved a lot of wine from a similar fate here. Welcome!

I kind of jumped the gun in a different thread here recently, commenting on something I thought I knew what I was talking about, so I'm hesitant to assume your level of experience. Have you done a 1 gallon batch like this before? Just a hunch, but I'm thinking once fermentation picks up, you are...

@Mead Maker, I'm terribly sorry. I stand corrected. I'm not an ice-wine drinker. I made an ice-wine-style kit a while ago that came out at 18%. The high-brix juice was fermented dry, then a flavor pack added to back-sweeten. I assumed because of the high sugar content that this high ABV was...

I don't think @sour_grapes is splitting hairs here. 23.5° Brix only gets you to 14% ABV or so. That's hardly an ice-wine. 30° Brix gets you up to about 18% ABV. That's quite a difference. And careful with statements like that. It could get a beginner reading this post into trouble. K-meta...

I hear you, and feel your pain! Gotta envy these people here with spouses that enjoy the "fruits" of their labor. They can get away with a lot. LOL. Gotta find something my honey enjoys. I have plans for my first real country wine this year. My niece has frozen 50 lbs of her home-grown plums for...

Here, here! And I would add "experienced" to that list. Welcome @RussMiner.

Actually, I think 8 lbs for your first batch is better. My first DB was 8.8 lbs frozen triple-berry (2 bags of 2 kg from Costco). I added some bananas and raisins I had lying around because I had read that it helps, but I say let this batch finish, then you'll have a "baseline" you can adjust...