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I made a 3/4 lemon, 1/4 lime batch, I didn't care much for it... until I backsweetened with 2:1 sugar:lemon juice. Now it's great. My hubby, who hates wine, really likes it.

At that point, wouldn't it just be berry wine with a bit of lemon? It's my impression being light on berries is part of why it can be drunk early.

Added sparkolloid four days ago, compared to the half gallon which I did not. :)

I'm not familiar with kits so much, but we have a cranberry wine every year with Thanksgiving and everyone (who drinks wine) loves it. This year I have a Pumpkin Pie wine aging for turkey day... but if it doesn't work out I'll just buy a couple bottles of cranberry :D

My SIL brought a bottle of "cotton candy" over, and left what was left. Flavored grape wine. It's bad. It's really bad. Drinking it to get it gone and it makes my taste buds sad.

I enjoy your blueberry posts. Mine is sitting very patiently in its carboy growing older and more glorious (hopefully). :)

http://www.winemakingtalk.com/forum/showthread.php?t=11640

the skittles were thoroughly dissolved into boiling water beforehand. Gravity is decreasing every day, it's just a patience-testing slow ferment.

Except I'm putting coconut in da lime ;)

I have recently been thinking about trying just a 1 gallon batch of lime, but to add raspberries and mandarin oranges in primary. I was thinking perhaps it would taste like rainbow sherbet if I backsweetened the heck out of it.

Out of curiosity, for those who have made banana wine - do you add an fpac or extract before bottling? I've heard banana wine isn't very banana-y.

I used Ec-1118. In not sure why I shot it up so high. All my others have been 1.080-1.090. I blame the sugar high from snacking on the extras.

skittles in particular. Although I wonder if there was just something weird about that particular packet of yeast, or the stars weren't aligned correctly, or something, because I pitched skeeter pee that same day and it took 14 days to ferment dry, even with multiple daily stirrings, 77 degree...

Just curious. I have a skittles on Day 16, slowly, slowly dropping... at 1.034 from 1.100. From reading a multitude of posts, it seems mine's just odd. Siiiiiiiiigh So as I twiddle my thumbs and do my best to be patient, I wondered who else had batches that took their good old time to run dry...

Last night we ended Father's Day with a Cotton Candy by Buckeye Winery... too syrupy for me, but not a bad after dinner sipping wine. We had our annual local wine fest the day before and it was one of the offerings my SIL purchased. Now that I'm making my own wine it was nice to go around and...

They are a great breed. Ours just hit 12 and we've never told him that he's not a big dog! Probably wouldn't believe us any way. :)

Love that cab franc!

Luckily it's whole... just not accessible!

don't drop your wine thief into a half filled carboy :ib LOL oops!

I haven't used a slurry so I can't advise on that... but I make a starter with the yeast over about 12 hours, then add when it's going full bore (only for skeeter pee, every other wine I've made I just pitch dry). There are others that have sprinkled dry yeast directly in and it's been fine. I'm...