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Madness did you say hah had, I have escaped the men in the white coats several times. Not but much but.... Yeah it's interesting when I'm plucking bottles out of the metal bins at the recycling center. Especially when you lean way over, finally get that bottle within reach and pull it up...

Ah the advantage of using recycled bottles. My only problem is when I get my colors and shape of bottle mixed up and have to stand them in a line to sort it out. EVEN the same exact brand and "species:" of wine will occasionally have a variance in the bottle color or height. MIght be only...

You have the label there so read it. Can't do that for you. Any form of Sorbate would be the biggest issue. In general supermarket juices that are not frozen are 1) Watered down and not concentrated enough for wine making and 2) Apt to contain preservatives that will slow or prevent a...

By the way - Opened a bottle of my Pineapple-Mango this week. As I mentioned the Mango is there in terms of flavor but really it just takes the sharpness out of the pineapple flavor. Pineapple is dominant by far but Mango is there and rounds out the taste. I guess a person could experiment...

Might be tough to do on short notice but I second the recommendation of finding smaller containers and downsizing. Keeping in mind that you will lose a little more volume when you rack off the bentonite and subsquently smaller amounts with each future racking. Sooooo If you can find a number...

YES - Hydrate it unless you like cleaning clumps of clay from your carboy or whatever you have your wine in now. And yes, waiting 24 hours allows ALL of the bentonite to hydrate. Best process is VERY slowly add the bentonite to hot water as you stir it well. Then shake it well until you think...

As with so many questions you have received a number of answers. As always though, the simplest is the the safest and best route. - Plan your desired ABV, add sugar, if needed to hit your desired starting SG, ferment dry, then back-sweeten to taste., preferably shortly before bottling not...

The only thing I would suggest is that you be a bit more careful in handling the wine now in terms of making sure your containers and equipement is well cleaned and sanitized. I'm assuming that you are not going to add K-Meta for the time being since the wine is actively fermenting albeit...

Quote: "Though the acidity was definitely dominant in the initial sips, ....." Remember that CO2 will also have a bite to it at first, of course it will dissipate over time.

It's not the same as blackberry or other fruit wine but I would not call it thin by any means. Typically I like to hit somewhere between 6-8 lbs of fruit per gallon. That doesn't eliminate the need for ANY water but normally at 7-8 lbs/gallon the only water I add is in the simple syrup*. If...

Next time around you might try a mix of pineapple and mango. The mango will help with the color and you certainly will not lose the pineapple flavor. I've done a "Mango-Pineapple" and a "Pineapple-Mango" in both wines the Pineapple is by far the dominant flavor. One thing along with what...

I "cut my teeth" with blueberry wine in this hobby and it's an annual ferment that I do. First, 2.9 is not a horrible outcome AND it will probably rise on it's own once its fully de-gassed. Your starting pH was right in the ball park that most see with blueberries. I've actually had one...

If you bought it new - you might need to return it as is certainly sounds like it's either defective or has broken or missing spings. If returning is not an option perhaps taking it apart as cmason1957 suggested. Might just need a little lubrication. Be sure to wipe off ALL of the...

You might want to edit your post and remove your location information if you are actually in that country. Wine making in most Muslim controlled countries can result is severe repercussions. I know there is plenty of dissent in your particular country but still.....

I think others alluded to it but perhaps you might have more luck finding 6 gallon kits and split it into two, as long as you don't try to keep the second half around for long after you break the seal.

OK OK Ya caught my delayed release of the shift key. Should have written Oh, As in - Oh, by the way it's not effective against "The Virus." I guess that declaration was needed because in the early days of the "Pandemic" sanitizers, hand cleaners, surface wipes were so scarce and...

I use 5 ml in 4 liters of water. If you have a 4 liter glass carboy (From Rossi Wines) that can do for mixing and storage. Technically the proper amount of StarSan is a hair under 5ml / gal but since I'm using a 4 liter carboy (128 oz + 6.9 oz) I just use the 5 ml mark on the quart container...

StarSan works great for me. I use it for all sanitizing purposes and of course it's a no rinse product as well. I invested in 1 quart and a couple of years ago and it's still good. (Stored down in a cool basement) If using Starsan you might find it stays clear better if you use distilled...

A lot depends on the fruit type. Blueberries for example are very much like grapes in that way. Blackberries - no point, nothing really left to press. So it's a case-by-case decision process. You might even try hand pressing a little of the fruit residue and tasting it for flavor content...

Whatever works for you as far as labels. All I know is that when I take my wine to a party, the most common question I get is... Where did you get this? You make this yourself !?! Do you sell it? And my labels are a simple design. I like to start with a clean bottle with nothing that...