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sorry imperial would be U.S. Gals They are 2 metric gals of straight juice pressed and then topped to 4 Metric gals equaling to just over 27.5 litres total Must

there would be an extra gallon i believe that wouldnt fit into carboy so extra 4.5 litres not including sugar displacement

so ya had 2 metric Gallons of juice then added 4 Metric gallons of water and sugar brought it up to a total of 7 Metric gallons from displacement....

calls for 48oz (guessing U.S.) lemon juice. my bottle is 945 ml which is equal to 1419ml..... :S

so then my final water amount would be 6 U.S. Gallons correct? aka 5 Metric Gallons?

Pumpkinman: is your dragons blood recipe in U.s. Gallons or????? as my 2 carboy's are 23L each

Pumpkinman: That's a great recipe I will for sure be trying it soon no undoubtedly !!!!!! thank you. yea i may try one when I get some extra cash. Joeswine: Can you please check out my other post "2nd batch applewine please help" and give me your two cents as I am curious in your opinion!?

I have not made any I am just starting but wanted to try a fruit wine first. My whole family are wine lovers so have quite a taste for it. I suppose you are right about the kits. So with the fruit wines being pressed off the fruit are you diluting or using 5gal of pressed juice an no water for a...

So another question....anytime I look up fruit wine recipes most of them give a weight of fruit pressed and juiced and then dilute with water to desired volume or batch size.....but then there is the few that for a 5 gal batch use who knows how many lbs of fruit and don't dilute at all so they...

Also my first attempt I did many little things wrong equaling up to ruining the batch so i chucked it three weeks in and was well aware of everything I did wrong :)

Pumpkin guy: I havent racked anything.....Im in primary and just pitched my yeast tonight at midnight my time lol its now 4.5 hrs later.....idk how u thought i racked and diluted with water.....I added an extra gal to my must so that I don't have to dilute with water and that i can have a Gal...

my room temp is about 20-23 degrees celcius

okay so here goes. any recipe i have read for apple wine says for 1 gal batch use 6lbs of apples and dilute with 1 gal of water so on that theory i did such. and I diluted cause juicing 113 apples only gave me 2 imp gals. im not juicing 340 apples round about number..... I used green granny...

Im working on a apple wine started it tonight. I juiced 33 lbs of apples and got 2 imperial gallons of juice then topped up to 6 imperial gallons of water for racking top ups. After adding sugar to a SG of 1.090 my Must is sitting at a volume of just under 7 Imp. Gals. I put my pulp in a mesh...

from what I have been told by my local wine shop this should be okay and fermenting on the apple pulp after using pectic enzyme at the correct interval will help pull and trap all the flavor I need....

Yes i sure did thats were i wanted my starting sugar at :) im just worried bout the level of flavor from dilution a lot of what i read they use 5 gals of stright juiced fruit and well im not gonna buy 500 apples haha.

so Just came across this feed and thought I would ask a question. Im working on a apple wine started it tonight. I juiced 33 lbs of apples and got 2 imperial gallons of juice then topped up to 6 imperial gallons of water and put my pulp in a mesh sack and let it sit in the mixed juice with a...