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Reduced (juiced? Steam pressed?) crabapples to get 1gal of crabapple juice to use when backsweetening. It is sitting with pectic enzyme and is a beautiful dusky rose.

3 beautiful juicy ripe pineapples, added to about 1gal of pineapple juice; the fruit was chopped, frozen thawed, spent 2 days with pectic enzyme then it all went into a big mouth bubbler For a week. Racked into another 3 gal carboy today to settle and clear.

Just racked this and am thinking about sweetening. Didn't sample as I was heading straight to work and nobody wants a nurse that smells of wine

Hence, why it's a 3gal batch. I'm hoping :h

Treated with Kmeta and Sorbate Jan 9. Sat on pineapple chunks and orange peels for 8 days. Racked it off today and it is onto cold crashing & aging.

Removed pineapple at 8 days Here it is. Now, cold crashing and bulk aging.

Pineapple, and crabapple/apple (two wines). I'm trying to up the fruit flavour in both. They were both dry (0.994 and 0.992 respectively). I treated both wines with kmeta and froze/thawed the fruit, treating that with pectic enzyme before adding to the wine. I've never added fruit in secondary...

I use my potato peeler to easily get pith free zest

How long should I leave fruit in secondary? It's under airlock and getting swirled multiple times daily. Thanks!

She's clearing beautifully! I'll check my notes for ph; I believe it was in the 3.4 range. I adjust acidity post fermentation. It may turn out bitter, however the jelly I make from these crabapples is amazing and I am excited about the wine.

SG and taste test: Pretty hot. I added a small amount of acid and sugar and it improved greatly. I've reduced 48oz to 14oz of pineapple juice on the stove to concentrate flavours and then will be treating that and the thawed pineapple chunks and orange peel with pectic enzyme for 12-24hrs...

Luckily, SG is easy to adjust by using less sugar. You can scale any recipe down to 1 gal by dividing the ingredients according to how many gals it makes. For example, as I've made a 3gal, divide all of my ingredients listed by 3. Or 5, or 6 etc.

I've chopped up more pineapples and am currently going through the freeze/thaw process. 5.2lbs of amazing, juicy delicious pineapple and the zest of 6 oranges. When I rack the wwine over it I will take a gravity reading.

Hmm sounds like it will be Stag's Leap Merlot and I will keep my eyes open for the chocolate raspberry port! Thanks, and keep the suggestions coming. Jenn

RJS South African Chenin Blanc is great! Dry, fruity, perception of sweetness. I've made three :D

I've made a number of RJS en premier and winery series kits. I particularly enjoyed the Chilean Merlot. Any recommendations for the WineXpert kits? Low, med, high......let me know which you liked Thanks, Jenn

RJS En Premier Winery Series Chilean Merlot. I've made the tuscan and the wine makers trio amd still prefer the merlot.

3 gal batch. No water added; all juices. I'll be adding a few more pineapples into secondary; probably this week.

Started Sept 2016 Crab apples and Macintosh type apples picked here, fresh, in Northern BC. 30lbs crab apples 20lbs other apples Chopped/Frozen/thawed, kmeta for 12h, pectin enzyme for another 12 before yeast pitch 7days in primary. 1.9gal white grape juice 8kg sugar Yeast...

Started Nov11 Recipe: Sugar, approx 8lbs 5pineapples; 8lbs sliced into chunks 4cans of 1lb pineapple chunks in juice Yeast lalvin D47 Pineapple/Apple/Grape juice to top up to 3gal Yeast nutrients OG 1090 Primary for 7days, nutrient added initially and at 1060 Moved to secondary at 1010