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I guess I'm a bit more "country"...I put my samples in a Mason jar 🤣🤣🤣

I bought myself a long metal baster and it works great for filling my hydrometer tube and for stealing tastes!

Red licorice or black?

When you're making wine, who has time for other hobbies??? Just kidding 😁 I love making my own wine labels...I know it's still wine related but I really enjoy the creative process! My hubby and I love to camp and explore the woods in our Jeep. And finally, we just got a Traeger and since my...

Ingenuity at it's finest! 🍷

Welcome to the site! It's a great place to learn and to get assistance when you need it!

As long as your wife likes it, you're good🤣. As for a pear wine, all I've ever made along that line is a pineapple pear Island Mist kit.

And I don't think you're doing anything wrong! Maybe it's the banana making the color look a little off? Regardless, as I said above, clearing is going to make a difference. My guess is that it will come out a pale pale yellow or look like a white wine.

The colors going to change significantly once it's done fermenting and starts to clear. If it's still not looking good after clearing, maybe put some yellow food coloring in it.

With 9 pounds of fruit, I wouldn't have adjusted the pectic enzyme amount myself. Sometimes when you have peaches, mango or apricots you need extra as they are harder to get clear. The berry mix though generally clears nicely without upping the enzyme amount. As for the Sparkalloid, I've only...

I actually just swirl the wine by rocking the carboy back and forth 😊

I've made wines for friend's weddings. They pay for the wine kits, corks, bottles etc. I don't charge for making the wine, but I do charge for the design of personalized labels 😉

The sugar has probably sank to the bottom and is just sitting there. I don't know how long it will take to dissolve on its own. Can you give the carboy some gentle swirls or sloshing? I backsweeten when I rack off the lees and treat. I do it with the All In One pump but even then, it takes...

So I just started a new batch of SP day before yesterday using the method I described above. I pitched the yeast last night around 7:00 and this morning at 7:00 it's already fermenting.

I had issues with my last batch...the ferment stalled at 1.008 and I couldn't get it to restart. It worked out fine though as I usually backsweeten to 1.010 so I didn't need to add much sugar to get there 🤣 Every other batch I've made hasn't given me any problems. I use regular old Real Lemon...

I always add pectic enzyme to my SP's... probably because I make a hybrid recipe somewhere between SP and Dragon Blood. It's quite interesting to see how it's making a big positive difference in your ferment!

That looks like a cool tool. Can I ask how expensive it is?

As I mentioned in another reply, I always back sweeten DB with 5 cups of sugar. It results in a finished gravity of 1.010 which to me is the perfect sweetness. But play around and find what you like best. Just remember, you can always add more sugar, but your can't take it back out 😉 😅

It looks great! I always use 5 cups of sugar to back sweeten...it puts the finished gravity at about 1.010 which is perfect for us.

Hi there! I've made so many DB batches, I've lost count 😊 First off, I never degass during fermention. I vigorously mush the fruit bag, but I don't take it out and stir the heck out of the must. Second, I always use around 12 pounds of fruit and never add extra enzyme. Well, I take that back, I...