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Update - sat in secondary for 4 weeks. Patience is getting better. Just racked to long term for a few months (as long term as it gets here) it looks nice and tastes even better. Really smooth for only sitting 4 weeks. Has a little flavor, not bitter or overly astringent. This will probably get a...

Yes 1.089 was starting. It’s being transferred into secondary as I type. I normally transfer to secondary at 1.020 and below. But this one fermented a bit lower. Three weeks in secondary maybe only 2 depending on how it clears, and then a minimum of three months aging. I don’t have much room...

What happens when your hydrometer runs out of lines ? Still had quite active fermentation this morning, and I said to myself “ better check SG” At first I thought hydrometer was stuck In the bottom of the test vial. It was because it was 0.990. I didn’t try to increase starting SG much, I...

This is the most vigorous ferment I’ve had. Interesting.

I’ve seen that movie

Will do. Did you have to adjust ph at all ?

Head to Lowe’s and buy a cheap Co2 alarm.

Scored a bunch of bananas after hurricane Milton. One bunch from one of my trees that fell and another large bunch put out by the road and a few other stray bananas from other sources. Added about a pound of mango from this year and some Welches white. Yeast getting pitched before bed tonight...

I’ve only made from fresh or frozen mangos not pulp. Usually those pulps are very sweet, loaded with sugar. A little more water or even some white grape juice when starting your batch might be a benefit. I start by adding just enough sugar to get it up to 1.07 to 1.09 Only rarely have I gotten...

I know several of my favorite wineries in the finger lakes had cats on staff. Instead of poison, put out several cans of cat food and some cat condos

Wonder how much rodent stuff gets in commercial wines ?

Wow. Welcome. Hydrometer. Great ! Read the forum on beginners and country fruitwinemaking. Also a great search function for the threads. Sanitizing. Sanitizing. And as Brian said patience

Snap trap with the big yellow plastic trigger plate and baited with red twizzlers.

Welcome. Hope it goes well. Peach can be hard to clear sometime.

Hmmm, you could open a LHBS

Hibiscus tea (red zinger) is normally made from Roselle hibiscus and from the calyx. I’ve made plumeria flower wine and used 85 flowers per gallon (smaller flower than hibiscus) Hibiscus sinensis (tropical hibiscus) 🌺 can be used for tea but I don’t think it has any fragrance, I don’t know what...

You can use fruit juice as a base. Many stores sell natural juices with limited preservatives, especially avoid any with sorbate. ALDIs has some great 100% juice choices. Even many of these have a water base but still better than diluting with just water.

Wow !

I’m sure it can be done,but as was pointed out, hard to stir during fermentation, hard to take sample for testing etc. start looking for a nice clean pail. If you know any winemakers who buy juice in pails maybe they can help.

Ooh I might need that recipe.