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Dawg, back in the day (eg, 500 years ago) , there were no PH testng kits.. what does your mouth say WRT acidity? ( 4.2 pH is flat tasting while, 3.6 is not flat and a little sweet? Sweet? What did you adjust PH with?)

Dude ( tipsy off of rice wine, Mauby wine and some Jamaicn rum), ,. Whatever you make, if you like it, awesome! My brother has limes, my sister, lemons, whatever the taste is after adding these instead of acid Blend, so be it. I'm not a commercial manufacturer that demands 100% consistency, so...

Hoonakwa, I feel your pain!! One fly sends me in a panic because I keep reading that one fly can spoil a 1000 gallon batch! I even spray the bloody things with MBS solution, when racking or mixing. Hahahaha.

If using banana skins, is there need to add tannin separately? (I'd think not.) Interesting stuff here dawg. I separated skins and put that in a bucket to ferment separately. Added the appropriate amount of acid blend and yeast nutrient and nothing has happened.. (I assume the tannin rich...

How is this going?

Please describe it to me: what you smell, taste, perception of sweetness etc. My ' international wine' experience is limited to this and Prosecco , which doesn't really taste good either. The 19 Crimes has a blatant sourness that's hard to ignore. I barely taste wood and 'vanilla' which tastes...

I'm NOT a wine drinker so bought a bottle of 19 crimes red wine to see how it is.. it was wine.. nothing eye piping yummy.

I started reusing 275ml beer bottles for 'wine samples' for friends and recently received two bags of caps. These are also convenient for carbonated wine experiments and soon, will be filled with actual beer. Lol. Thanks for the reminder that headspace is something to be aware of.

Thanks guys. :) I'll try the the patience thing and see what happens. Also, thanks again to you, I bought 40lbs of banana!! Will have to separate skins and ferment that separately because it's unlikely that they are organic

Hi guys. I started pineapple wine a month ago and it's currently mud water brown and secondary fermentation is coming to an end. Partly my fault because I could only grab ' black' seedless raisins instead of the recommended golden raisins. Lol ( lesson learnt!) However, thanks to you guys, i...