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Thanks for the help. I didn't know I needed to add Fermaid O at each step feeding. This has never happened with any other wine I've made. Since this was a batch of mead I thought it was because I was fermenting the honey incorrectly, well I guess I did. To confirm, Fermaid O in all step feedings...

I have a friend who I have been teaching how to Crappie fish. He has 30+ bee hives. My help, favors, fabrications for his boat, and a couple of long wheelbase $10 piled up some premium honey to play with. I made a spiced mead with pure, fresh squeezed, Page Mandarin juice, several cinnamon...

Thanks for your reply. I had 4 3# containers of the Oregon Dark Sweet Cherry Puree. I was reading in Jack Keller's recipes introduction to Cherries and it was commented if you're going to make weak wine don't make it at all. I'm hanging close to the Sweet Cherry #2 recipe and will save my...

I have a large container of Maraschino cherries 44oz that I was thinking of chopping and soaking in the cherry wine after all fermentation has stopped. Would you consider that added fruit? Thanks for your reply. The Cherry puree was on sale, I like their Raspberry puree, so I bought some.

Looking for thoughts as to a water volume to puree package for a starting target volume. The package of Dark Sweet Cherry fruit puree is 3 pounds 1 oz. I use 1 package of Oregon's Raspberry puree in my Raz-a-Rita wine for a 3 gallon batch and by year 2 the raspberry flavor dominates the Limes. I...

We were just discussing the origins and ingredients of Christmas Pudding today. I spend a bit of time working in the North Sea out of Great Yarmouth, England where I ate my first Pudding. Thank you very much for posting.

To Add here concerning the brown residue I have a batch of Mayhaw-Fuji Apple going in a Big Mouth Bubbler and it made the same looking residue just not as thick. It's the first time I ever had the residue and I think it's some of the yeast starter. I make my starter, acclimate it to the Must by...

Thought I would post a picture of what cookin' in the guest room. Left to right the Raz-A-Rita is up first. Next is the Mayhaw-Fuji Apple, then Georgia Bell Peach batch #2, next is Georgia Bell Peach batch #1 it has some of the Sam's white peaches that never softened. It fermented bone dry and...

He has been here today and I showed him the amount of peaches leftover after a 5 gal batch (today was racking day) and explained my thoughts. After the explanation He mentioned to me that Winemaking is something He would like to learn. Well that opened the door for me to explain Quality verses...

Good read here posters. I ran into a problem yesterday. A friend gave me a 5 gallon bucket of Satsumas to make wine with and ask how much will it make? I responded maybe 5-6 gallons but after running the peeled fruit (Peelings made up a lot of volume) thru my 15# sausage caser I had a gallon of...

Awesome idea. We only had enough juice this year to make our annual consumption of jelly. I had 1-1/2 gallons of juice from the year before that I thawed out. Was hoping to put it together today but cooked for the wife and a guest for lunch and trying to finish a outboard hydraulics I rebuilt...

Thank you Bud, as least you have worked with apples already making wine. Mayhaws are boiled to soften them squeezed for juice so I am expecting a little Mayhaw Jelly taste which is what I'm after. My wife grew up on a small farm where they grew apples and said they threw the entire cores away as...

I have 10 pounds of apples I plan on using a food mill to remove seeds tomorrow. I don't see anyone mentioning using a food mill, is there some kind of drawback to using one?

I clean picked all the Persian Limes on my trees a few days ago. I'm squeezing and vacuum packing the juice in 4.5 Cup batches for future wines. 2 more 3# cans of Raspberry Puree is on the way here now. The PH is so low starting my yeast with a teaspoon of sugar then adding a little of the must...

Well I didn't want to mention this here after tasting the overrun that has been stored in the Chiller since I started the wine but today I racked using just a cane. When I pulled the suction and got a little wine in my mouth it was very good already. Here is the recipe it kinda tastes like a...

I will be ordering stainless along with other rigging hardware. I'm sure the fuel fitting was not tested for "Food Grade" composition.

I had that issue with the Tripletail Wine (Blueberry-Plum-Meyer Lemon) with H2S and when I oxygenated the must to kill the H2S it really excited the 71B yeast. This was 4-5 days in. Well it exploded with foam production (where I learned to rig the blow-off to start with) so I have longer hoses...

I ended up reserving 2/3rds of a gallon of liquid to add back after the first racking. With the blow-off rigged and the bucket sealed well I'm going to roll the dice. Also using 71B yeast not EC1118. I made a very healthy single pack starter this morning for a 5 gallon batch. I expect to keep my...

I dug around and found a 2 Gallon bucket. I'm going to wait till I pitch the yeast tomorrow then move some to the other bucket till racking time.

I don't right on hand but can run and pick one up. Tunnel vision kept me from thinking of that. I do have 1 gallon fermenters but I don't think I could divide the big bucket evenly. thank you for the idea.