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Just a quick post as I forgot to add a ingredient to my batch of Peach this morning and when I added it I'm not uncomfortable with the level in the bucket. I work on boats and had these hose adapters in stock so I used one for rigging a blow-off hose. Fits really well, so if I can't keep the...

So for those who don't know what a Mayhaw is it's a wild Crabapple. In the Hawthorn family, they grow wild in the Swamps here. I have juice leftover and thought a batch combined with some apples might be a good combination. I would have to buy & freeze the apples as I do not have a press. Any...

I'm excited to hear about wine from canned pumpkin pie filling. I can destroy a fresh pumpkin pie. Please post progress on your batches.

We can't wait for our first real cool front. Being 14 miles from the Gulf of Mexico in South Mississippi, it's HOT. I was working out in that heat yesterday installing a Emergency Generator Propane Supply line. The front hopefully will turn the looming Hurricane away from us. BTW, I found both...

I'm very glad to see you used 71B as EC1118 is making my wines a bit hot.

I did a online recipe, my bad! I humbly ask others so I can proceed differently going forward. No more online recipes. Thank you for spanking me though, it will keep me from making the same mistake again. I'm tough skinned so don't worry about hurting my feelings!

I missed this thread while it was developing. My Meyer Lemon batch is 18.91% ABV simple calculation. After bottling and opening a few months later it's good chilled but after sitting in the fridge without a cork for a few hours. All pith taste is gone. I'm posting here as while we were...

BernardSmith, a late congrats to you. Can you share a bit of your recipe for us. I have a Meyer Lemon full of fruit. Regards.

Fantastic read and pursuit of Pear wine BigDaveK! I have 3 pear trees ordered for January delivery and never realized the combinations that pear allows. Looking forward to the future development of this thread.

Winemaker 81, your B&L wine made with peach juice, do you know which used? I'm thinking to supplement my weaker peaches with juice in a batch.

Scooter68 - Thank you for posting. I'm not sure how many pounds I have now but you are spot on with how the produce manager is working with me.

Wow! What a education! Two Thumbs up. The high acid white grape suggestion is great. It takes experience to manipulate the fruit as you suggest. My wines so far are good to us, how is it said; "It's ok around the house but don't take it on the road". Thanks for taking the time....................

Thank you for your suggestion. I spoke with my wife after responding to your post and she cut up one half of the white peaches in question, covered them in sugar, and let them sit overnight in the fridge. The next day no syrup started and she said the peach's taste didn't improve. We are...

The white peaches tasted good when I cut them up but they never softened up, sweetened up like the peaches off our trees. I have 14 peach trees but too young to let fruit, we will let fruit next year. Thanks for responding. We can make pies out of the white peaches.

I bought 9 pounds of white peaches from Sam's that were firm. I froze most of them, left 3 out to eat and they never softened up. Tasted ok but just ok. That information needed saying as I also bought 20 pounds of fresh yellow peaches from my local grocery that were soft, sweet, ripe to the...

I'm late to the game here but GREAT POST, lots of very good points to make and teach me. Thanks!

I just checked mine and after complaining the skins were a issue. 3 months of bulk aging and now the plum taste is very strong and the skin tartness has already mellowed. So it does mellow the skin flavors with time. Here is a picture, it's ready to bottle.

I kept mine under a airlock with water in it. Once it got started I had to remove the water as it was making too much noise at night. Let it roll. Mine went 18 days before slowing down, too long of a extraction for me. I made 2 batches, one 3#'s sugar per gallon and the other 2.5#'s sugar per...

Got it, I downloaded the video. I think after zesting my lemons with the peeler I will cut the pith off this way. Meyer Lemon pith is very thin so enough body to the pith will need to be left on the rind before I get busy with a knife. Both of my Lime trees are Loaded this year along with my...

I really like how clean your lemon processing was executed. Very clean Bud.