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Sorry @winemaker81 my patience was at a low today. The black cherry / mango batch was extremely clear after just one month so I checked SG (.992) so I sorbate backsweetend just a little and bottled. It has a really nice light taste, barely tart and flavorful. Got 2 glasses left over to enjoy...

Passivating sounds captivating.

At that SG I would move to secondary. id also be tempted to take your must and add some juice and sugar and make a second lighter batch of something.

Depending on where you live, in the international section of your supermarket you might be able to find pear juice.

Start feeding stray cats near the vines

Racked, treated and on to long term storage in the wine closet .994 no real defined taste, so will backsweeten at bottling time.

Unlike most solids, it does not melt into a liquid, but instead changes directly into a gas. This process is called sublimation. The temperature of dry ice is around -109° F negative 109°🤪

Dry ice is great for keeping things frozen. We can buy dry ice in the grocery store here. I bought some several years ago when I brought frozen mango and some nice grouper I caught in the gulf on a road trip up to NY. It was all packed in a cooler with regular ice. Two day trip (I don’t do...

Welcome. Start reading on the beginners winemaking forum. It sounds like you may have actually had a sucessful ferment. Whether it will taste good is hard to say it seems like it should be that easy but…..

I’ve almost lost a nipple, but haven’t lost a bottle yet.

Yup me too. When I gift a bottle I slip one on.

Netted 2 1/2 gallons

You could add some not sweet juice instead of water. then EC1118 hydrometer reading is better than just following a recipe when adding sugar

Slow ferment. Only down to 1.05 now. Had about 7 inches of rain so garden should be ready to go in a couple of weeks

Freeze em’ to add to next years bumper crop

Those bubbles wouldn’t worry me. Next time a quick degas before bottling.

That includes coconuts. Settled at 1.10 right before yeast pitch

It’s keeping to the west of us so far so looking like wind and rain only. Good winemaking (and drinking) weather Initial SG was 1.11 with just 3 lbs sugar for 2 1/2 + gallons I added a couple cups of water to bring it down 1.106. Pitching yeast in the morning and then bringing in anything...

Waiting for hurricane Idalia to start moving so I dug into the freezer. Pulled out about 3-4 lbs of Loquat, about 1 lb of mango and 2 cups of frozen blueberries along with a gallon of Concord grape juice. my tutti-frutti “Idalia” wine. My previous loquat batch tasted better with mango...

Welcome. You came to the right place. Keep reading through these forums.