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I wait two days before pitching the yeast. I have the same concern. The very first batch I made was Mandarin, the author of the book I used said put it all in at the same time which I did. It never started. I ended up throwing it out. Turns out this particular wine making book author was full of...

My Meyer Lemon using EC1118 yeast, properly started and yeast nutrient took 2 days to start bubbling just a bit. In 4 days was rolling well.

Wow on the fruit per gallon. I felt the peaches I froze were a bit firm, if they are not ready for wine my wife will bake me a fresh peach pie and I will make quick bread out of the rest. I have 12 peach trees 2-3 years old. Once in production I won't buy from a store anymore.

All cork bottles, I can only think as they are $50 a bottle and up for the most part that a finer bottle is used. Half a case of empty thick neck 32mm bottles fell to the floor and not a one broke. A lot are just drinking wine bottles, they are all 30mm.

I can't comment to this except as written in my other plum wine posts the yeast I used extract a bitter taste from the skins I wish it had not done. To that I add the exception, I added a 2:1 cane sugar syrup that mask the bitterness to my sample but also mask the plum pulp subtle taste. The...

Here is a couple of pictures of how I process fruit for making wine. The Vacuum Chamber in the background will pull a vacuum to zero then seal the bag with a double seal. I will thaw and use a rolling pin on the peaches before opening the bag.

I agree, if I successfully separate the skins I plan on placing in a different bag, adding to the primary, to remove after some color develops but before the bitterness extracts.

Well I had a rude awakening concerning using used bottles. I have a never ending supply of bottles mostly Pino Noir but after bottling the Meyer Lemon wine found out the tops of the bottles are different sizes. The bottle seals I bought to dress up the bottle tops only fit on 3 out of 9 bottles...

What BigDaveK said, plum skins are bitter. I have numerous, too numerous plum & pluot trees to list here but that fantastic Blueberry/Plum/Lemon wine only had the Santa Rosa Plum juice, no pulp added. Since I have processed, pitted, vacuumed the plums to zero atmosphere, and froze I was thinking...

Any one use a food mill to process fruit before fermenting? I'm looking to make another Blueberry/Plum/Lemon batch of wine. The frozen plums last time only were squeezed thru cheese cloth. The skins I want to avoid since the last batch came out so smooth but was thinking the sweet plum pulp...

Thank you, I just processed excess plums to freeze yesterday. Also have EC118. I'm switching to 71B for my Country wines (for any fruit with tart skins) so a use for the EC118 I have on hand is great. I used EC118 for a batch of Plum, let it extract too long, now have a tartness in the batch of...

I have 250+ empty wine bottles and picking up 2 cases a week now. If I boil in the morning and let it sit all day while doing other projects, they clean up very easy. We are bottling 13 gallons this weekend. Lemon, Mandarin, Blueberry, Plum, and the Blueberry - Plum - Lemon batch. Finished...

Our local Sam's has yellow peaches for $9 for 4# flat. I plan on picking up 12#'s next week for a batch of Peach. Have you made Peach before and which Yeast did you use, please?

Star San Rinse

Thought I would post this as it worked very well. Not only did all the visible sediment boil out but I was able to remove 48 labels in 15 minutes. Now a small amount of glue residue was left on some of the bottles. That will be removed with adhesive remover. I used our 100qt crab boiling pot &...

I really think it just took that much sweetening to over come the taste of the pith. This winter I will use a potato peeler to peel the lemons first. Since my kitchen looks like a General Mills Test Kitchen I have numerous zesting tools but all just remove the surface. I have a really cool...

BarrelMonkey, I put about 1-1/2 cups of the 2:1 sugar to water syrup to almost a gallon glass jug. I poured about a cup out in tasting. So It's almost too sweet, I don't regret adding the syrup but as posted above I have a lot of Argon on site. I also made a 3#'s sugar to the gallon batch of the...

Thanks for the advice. This batch has been bulk aging under a airlock for 4.5 months. I TIG weld so numerous Argon bottles around at all times so all vessels are filled with Argon before any wine is transferred. So I back sweetened the .994SG wine with a 2:1 Simple syrup, let is sit in the...

I've been reading and it seems you are correct. I should peel the fruit with a potato peeler reserving the zest that way. Squeeze what is left. On site here I have numerous citrus trees to make wine from so I would like to work this out. I'm wondering if 71B yeast would product a smoother, more...

I added a fair amount of back sweetening and it is better but still has a bit of a taste almost like the pith of the rind. The recipe called for seeded, slices, not just zest. Any of you use the whole lemon with good results? Thanks for the help.