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Didn't realize this was the joke forum and clicked, expecting a question about lettuce wine. Hahah. There is ample talk about cucumber wine, so why not lettuce wine? 😛

That pear looks wow!!

It started fermenting before introducing commercial yeast, and formed a thin, white, film, on top of the must, that resembles soap scum. The smell is SWEET but, nothing like how the fruit normally smells and is unlike any sweetness I'm accustomed to. ( when stirring, the expected smell...

Thanks winemaker81. I'll try not to stress as much about O2. Usually, I don't measure final gravity till fermentation is done and wine cleared, in fact, over a year later, and I still haven't measured the final gravity of my aging pineapple wine. hahaha.:slp

Novice here: I tend to separate fruit from must a few days after primary fermentation is done, mostly because wringing the fruit inside the nylon, mesh bag, introduces O², as liquid drips back into the must, and i figure any added O² is used for yeast reproduction instead of it oxidising the...

Coming from someone with your experience Sourgrapes, I'm almost afraid to add LD carlson tannins to anything.

Your alcohol is approximately 13.78%, which is already a little high for many people, but acceptable. If you add more sugar the alcohol, can overpower fruit flavour: so I suggest to leave it alone.

I feel like a lightweight feeling the heat from 3 peppers in 4 gallons wine! Lol. When dumping sediment down the drain after racking, I'm coughing and sneezing from pepper fumes! Combination was about 3lbs ginger and 3 hot peppers ( not scorpian but, still hot). It's taking it's dear time to...

Thank you! :)

Any opinions about the colour of the wine?

I presume with the responses provided, I shouldn't ball up and cry myself to sleep? I added a little more than half TSP sulphites when racking, then sprayed sulphite, sanitizing solution after scooping out bug... Dawg, this banana was boiled and definitely doesn't have as much fruit as you'd...

Hey all. A fruit fly went swimming in my 10 gallons of banana wine. I was giving it the second to last rack before bottling. Should I give it another 3 months to see if it turns to ****? 🤮🤮🤮😭😭

winemaker81, yes I completely agree with a 'if it ain't broke, don't fix it' system however, my logic ( and inexperience) thinks that racking is unnecessary, based on the below statement, and assuming the storage vessel is sealed well, additional exposure to O2 and possible spoilage organisms...

Is it really necessary to constantly add Sulphites ( besides first dose,) if the carboy isn't going to be opened? Let's say I'm going to age for 9 months, and added Sulphites initially. There is minimal sediment, so racking is unnecessary. Would I really need to add Sulphites every three months?

Someone here I believe, said that bulk aging takes up a lot less space than bottle aging. I definitely believe in bulk aging now!

Did you remove the pawpaw seeds? These aren't toxic ( from what I know) but, tastes terrible: to me, like a bad clove spice, flavour.

did you already dump the wine? Don't. As a newbie, I find that the wine ALWAYS tastes sour till it's done fermenting and started clearing a bit. If it really has turned to vinegar, decide if you want to encourage that process and use if for cooking.

gosh. Thanks for the responses guys. The floating bits are a new phenomenon because a few weeks ago, I looked at the bottles and they were still clear. I also don't assume it's sediment shaken up from the bottom, because I treated all bottles the same and some didn't have anything like what's...

Hi everyone. SUMMARY: white, floaty bits in wine. Help. I made a batch of portugal wine earlier this year, using Premier Classique yeast, and added 1/4 TSP metabisulphite when racking (2 time) to the 5 gallons of wine. I bottled 10th June, which was a little early, because there seemed to...

I only use SO2 because it's what I got but, it screws bad with my asthma so as soon as I can buy StarSan at a reasonable price, I'll get some!