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Pectic enzyme will also help. I did a strawberry wine before, and I would suggest a couple teaspoons of it.

Just make sure that you get a Camden tablet in there, and in every three months.

A lot of people are unaware. 'How did I get sick?', 'it must be the bug going around', 'I wear my mask everywhere!' Surprise! (. . . but people DO die from these.) . . . and, 'are you kidding me' on the above picture! Legs splayed, butt right on the wraps, of course flip flops are the chosen...

You are incorrect in this point. I worked in wholesale grocery and retail grocery. ALWAYS wash all produce, and cans, there are probably more, but just assume that your item may have fallen into a mop bucket (or worse), and is generally not clean! When the lid of the can falls into your item...

I think that whites can be drunk much cheaper, but enjoyed a little higher up.

It sounds like you 'split' your yeast between these vessels. Yeast is cheap, don't do that, add more yeast to each vessel!

Also, I would like you to know that wine is VERY forgiving! If you miss your timeline by a day, week month, 3 months maybe, it will probably be ok. Ok, there is an 'optimal' time, and you should try for that, but 'stuff happens'! Note: I changed optimum to optimal, then looked online, either...

Two thumbs up, I have wanted to try this as well. I was thinking Serrano peppers (thinner, same length as a Jalapeno), They are hotter, just not tongue slapp'in hot! I think that I would use fresh peppers, because they are available.

I get 1/2 gallons from the $ store, or I use bottled spring if needed.

. . . 'n a scrap'in knife, to take it off the insides, I reckon!

Doing this, everyone knows how much the middle man takes. 81 - $8 a bottle! That's a HIGH end kit, lol!

. . . e (sorry), and they came out comparable. Backsweetening may skew this, but my end results were 1.000 to .995, I think Reiseling (Kabinette) may have been a bit higher. Pinot G came out as 1.002, and Chardonnay - 1.000 even. I'll imagine that it will vary with producer, but a telling...

FWIW, I measured the SG of commercial win

There are a lot of different ways to do things. Me, I just spray a Pot.Meta./ water solution on it, and wash it off. Never had a problem.

That's good.

It might be used as a clearing agent, I'm thinking. BTW wine is pretty forgiving, so if you miss a rack for a month, probably ok. I know that you know the rest, sorbate - all done! -edit- I think you're right, pectinase breaks down the cell walls of the fruit, giving more yield. Used early, I...

OK, now we're off! You know about equipment, fermenting, sanitizing, etc. I didn't know if you were pre-school or High- school (you might have a Degree!) The tube thing sounds like it will work. Are wine additives an issue (I'll imagine you know), like Pot. Meta., sorbate, tannins, nutrient...

I'm sitting here thinking "I have no idea how much you know about wine making". You said you were new, but how new, do have equipment, and/or some knowledge of wine making? We love to help here, but . . . where to start! I'm going to venture out here, even though I only make wine kits...

I have made wine from other fruits, mostly 100% fruit juices. They are ok, but grape is much better, doing kits now.

LOL! My friend made this years ago, he called it A$$ wine, because of the taste!