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Tried my Lemon wine yesterday and I'm not impressed. I made it with EC1118 yeast. Has anyone made Lemon with another yeast that they liked the results. It's Meyer Lemons, my tree is full again this year, would like to try again. The wine made with 71B tastes like a Professional made it.

Thank you for the direction. I have not bottled yet so I can order the right stuff in. If my local shop has it I try to buy from them. They can't survive without our patronage.

Just a update and thank you to those who recommend I try 71B instead of EC1118. I just got a glass of the "extra" must that has been in our blast chiller for topping off the carboy after racking. The 71B stopped fermenting well before the EC1118 stopping at SG 1.010. Simple App calculation ABV...

We go out early in the morning, I have all the grass very low and the under growth removed so we can easily see if any "customers" (snakes) are laying in them. I leave a 100+ year old 1x2 Mahogany flooring strip near the bushes to make the customers leave. We pick a couple of gallons every third...

I have massive blueberry bushes. Southern High Bushes. I use 1 box of Sultana raisins in each batch of wine and I very respectfully submit, the Blueberry I racked yesterday is off the charts good. What I can't say is if the raisins are contributing to the overall flavor. Very good body too. My...

We are going out to buy more 3 gallon carboys this morning. I still have 15+ pounds of blueberries in the freezer and Yes, when I racked the blueberry finishing now it already tastes awesome.

How was the body without any grape?

Ok, I pulled the trigger on this combination and it has been nothing but interesting. After waiting 2 days for the campden tablets to do their thing I pitched 71B yeast. Well, in my busy day I forgot to add the pectic enzyme & yeast nutrient. I realized that 2 days later after no yeast activity...

Yes, that bar. We have Lazy Magnolia Brewery here, (2 miles below us) they product fantastic beers. Lazy Magnolia Brewery | Mississippi's Oldest Brewery Also a new commercial distillery, Crittenden Distillery, they are not in retail stores yet. South Mississippi's Distillery I guess we need...

I'm shying away from the 5 gallon batches for the same reason. I like glass, can't see using plastic to cut the weight. The pepper sounds very interesting. Being from New Orleans originally I like a little bite on the tongue.

The Corn Whiskey country of Kiln, Ms. When Brett went to the Super Bowl they featured a still during the game on one broadcaster, it was at the Broke Spoke Bar, 2 miles from my house.

I'm on board with you here, I made a bunch of 1 gallon batches as a newbie but have some 3 gallon batches too. It looks like I'm going to do all 3 gallon going forward.

Blueberries with lemon overtones is wonderful. I bought a set of silicon whiskey ice cube molds. Makes 2-2in "Jethro" sized cubes. Our Meyer Lemon really produces so I squeezed & zested quite a few for making lemon icebox pies. Was thinking of tossing only one cube in with 3/5ths Blueberry to...

Just joined the site and have a few batches of country wines in secondaries now. I am considering a fermentation using some of the frozen fruit we have leftover from previous years harvest. I like both combinations in the title and am lazy as far as blending what is in secondaries now. If anyone...

Got it, thanks. This will be 3 finished gallons. Make a 4.5 gallon including fruit to give me some to top up with to put in the fridge.

What's your thoughts on a percentage of plum / bluberries, I want to ferment together (I always add a box of white raisins) instead of blending because I'm lazy and have numerous other projects going.

Good morning I was searching for a either Blueberry/Plum or Plum/Blueberry recipe (still have lots of fruit in the freezer) and found this forum. We have almost 80 varieties of fruit trees on site along with grapes, muscadines, blueberries, persimmons, etc. Just started fermenting originally to...