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Hard to s ort out how that would taste. Each has unique characteristics but blending in a ferment - Have no idea. A plum wine by itself can be great as will be blueberry. Just remember to age them properly. There is no comparison between a 5-6 month old blueberry wine and one aged a full 12...

Look at Lowe's or Home Depot for a "Food Safe" 2 gallon bucket. Use that for fermentation and as suggested cover with a cloth. A tight woven cloth will slow gassing off a wee bit since your volume will be low. Remember adding sugar will add volume to as well you should see roughly 3/4 cup...

Also container type along with contents makes a difference. A very acidic product in an metal can could over time pull substances from the container. Some cans are coated on the inside to prevent this but that still can break down overtime IF the contents degrade the coating. I imagine that...

Ya open a can, sniff, if Ok dip a finger in (Or something Sanitary) and have a taste. If it passes those tests, I'd go with it. Color is about the only thing other than smell and taste that might be of a slight concern. Remember that reputable companies are normally very protective - they...

I use a piece of that foam pipe insulation and tie a string to keep it tight. That way I can slide it up or down that tube. My auto-syphon tube is too big for a standard clothespin.

With some wines the sediment layer can be 3-4 inches deep or more, so sadly there is no perfect solution for every condition. BUT we keep working on trying to find one. As for working the bucket for the first rack. I start maybe halfway down from the top of the level and watch for either lees...

Not a trick but a coping method I use. Before I start I run the syphon all the way to the bottom of the carboy, then bring it up to about 1-2 inches above the visible lees. I have a foam ring that keeps my syphon rod in place at the desired height and after that adjustment I start the pump...

This hobby will teach you patience above all else - starting a wine and realizing that maybe next year this time you might be able to sit down and enjoy a glass of the finished product. Yeah, it's hard when you are starting out and the best way I found to solve that is to 1) Start more batches...

Typically prepared / canned fruits and juices don't need to be "treated for wild yeast or other bacteria etc. Most have been pasturized, or otherwise treated to minimize or remove bacteria/yeast/ Fresh fruits can, carry all sorts of little critters on them. so K-Meta / Campden tablets help...

Years ago we were using a couple of drops of everclear on a cottonball after our kids had gone swimming to get their ears dry or some reason (As recommended by out AF Base doctor). Told a co-worker about it she asked me to pick up a bottle for her too. Back at office (Yes during work hours)...

Easy answer - Go to ABC store / Liquor store Buy a bottle of Everclear Dilute to "taste" Drink Question answered :s

Depending on what you consider way off... it could be off as much as 3- 5 percent it depends on the sugars trapped in the fruit pulp. A refractometer, as I understand their workings is only able to measure the sugars in the liquid you measure and it does that accurately of course but if there...

And if you orginal SG reading is actually low and you add sugar to get it up to the desired level what's the worst that could happen? A High ABV wine? As long as you are close and your yeast can handle it.... go for it.

As much as I'd like to give an answer - my experience with a refractometer is non-existent perhaps someone else will chime in. The method I use with my peach pudding must (Yeah it; starts out about that thick) may be incorrect but the wine has been turning out well. So I put the hydrometer in...

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I agree with Rice Guy YOUR tastes are what matter most. Having said that the acidity of some fruit will make it more challenging. Blueberry wine is one good example and since I grow blueberries (30 plants +/- ) I have decided that I will use about 6 lbs per gallon (It takes about 8 lbs for a...

What method of degassing are you doing - Whip on a drill?

Depending on how much water you use you might looking into a home water filter that can remove the fluoride. My wife won't drink or cook with ANY tap water for the same reason so we invested in a home gravity run filter that has the ability to remove chlorine and fluoride. I figured the cost...

Not part of the topic but - While we certainly can survive drinking distilled water, but not only is the taste often considered by people as "off" but it's also missing minerals our body needs. For our wine, as mentioned yeast may work with just the normal yeast additives many people use...

This site is on "the internet" therefore is it unreliable by your definition. Certainly use what you want but before you use a broad general comment like you did, you might want to think about the millions of pretty well researched scientific document posted on the internet. Perhaps that...