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I once had a few apricot trees. thing about them is they all get ripe within a few days, so wine is a natural. I used to pit chop and boil, about 4 to 5 pounds per gallon, add sugar, other stuff, and ferment. never thought of puree Waiting for the results of that

There is a kindle book that has a lot of DIY wine stuff the homebuilt winery it does have plans for a manual destemer, worth a look at least

I have had some wines that took a while, and others that ended up being cooking wines. I also am not a huge fan of 100% press, it seems the harder the press the more we can extract stuff we do not want. I do not have professional gear so I like a wet press so I do not crack seeds and stuff. I...

funny mentioning the boat, as I am waiting for news sails for mine. have you ever priced sails, it will scare you away from boating. And oh yea you need the liquor to justify the expense of boating. Can't just get the wife drunk on home brew so she misses the boat bills, you need to justify the...

many comercial wine brewers use open fermentation so go ahead

I was watching you tube video a week ago and a major producer of champagne was doing the egg thing at each barrel. he either owns a huge flock of chickens or really does believe it helps

back in the day before we had a plethora of winemaking stores and the internet I learned to bulk age and rack the alternative was sulfates So I bulk age in 60mto 68 degree F

I use several sources for frozen grape must but that can get real expensive if you are not local to the shipping point (Portland OR) besides that Colomafrozen.com has some great concentrates of not just grapes, but other fruits as well

Airlocks I think they are a learning curve keep an eye on them use water swap them out frequently those are all good advice My advice is to keep learning, I have done some stupid stuff like not checking my airlocks before going on a 3 week vacation.

Fishing

Winemaker81 your point is taken, however I know of very few that have stopped at that 150 dollar wine kit. And as pointed out there is labor. OK I am not trying to discourage anyone from trying to save money, as posted I have tried some really, inventive, ideas to make a wine. If we donate our...

to expand on that last post Every year the wife makes pies during the holidays, she buys all these pie fillings in cans and every year there are cans left over. One year I got a wild hair, and decided to make some mixed fruit wine out of the left overs. After all it is real fruit in a heavy...

remember the story about the monkey who puts his hand into the jar to grab something, but then can not get his hand out with the item in his fist? that is how I think trying to make wine to save money is. after all, if the business end of making wine can not find a way to deliver wine any...

looks good I think I have to agree about asking ten winemakers I think there is to much diversity in the craft as well as asking 10 beer brewers, do you realize I started doing extract brews, grew into doing HERMS brews, got tired of all that cleaning and now If I brew do full volume BIAB using...

I use my empty Grolsch Bottle for skeeter pee I think buying swing top bottles would be way expensive but if you like pilsners, it is a great beer with a free swing top. As far a screw tops, how long will you have the batched bottled? I think it will be fine as long as you screw them down tight.

the temps to age wines are what you can control to make the best wine you can. How you decide to keep them there are up to the commitment you have to the best wine you can make. As you grow as a wine maker you will decide if you want to worry about a 10 degree shift or not. That said I try to...

I am a 3 gallon guy I find that the benefits of the lesser weight from the 5 gallon size is where I win out I do use a 5 gallon fermenter so I can start out with just over 3 gallons and first rack I am topped out into 3 gallon carboys now the are so many benefits for scaling up. the larger the...

As to a few of the questions I see Q. loss because of racking, I have seen 2 methods used with people concerned about loss during racking and final product, one is to start with a predicted amount that will final out to the desired amount, the second is to increase concentration to account for...

I have had a few of these over the years and have to say they are not the most accurate things, but are real close. they seem to be accurate to themselves, in other words what ever they are off to another they stay the same all over the scale. In that way they are giving you good info about what...

I would love to find a stainless 4 gallon fermenter that was easy to move when full. My wine making procedures, and I suspect many other winemakers, are such that I move the wine from a making area to a storage area. Kitchen to closet. The main reason I switched to 3 gallon batches is so the...