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My father and I will also be doing some "un" bottling. ;) Also suspect I'll be doing a racking.

A "not serious" label for not serious wines ;)

that's a great idea... I'm only up to 3 gallon batches, so I think I'll split it in three and do one dried coconut, one extract, and one plain for my MIL who *gasp* doesn't like coconut!

Well I guess you have to turn your head sideways. That actually seems pretty appropriate.

This is my sheepdog. His name is Pandemonium

I think I'd go lighter on the canned pumpkin (3# per gallon) and put it in a straining bag? That stuff gets awfully gloppy making pumpkin bread... you could throw some pumpkin chunks in the straining bag to get more flavor without increasing the goop. This one is in my to do list. :)

I've had a lime coconut wine in my "want to do" list, and now that I've been making SP, thought I'd just make lime SP, and add coconut as from Jack Keller's coconut wine recipe. Has anyone tried this? Or should I just save myself time and effort and use an extract at sweetening time?

I know this thread is older, but I'm sure there are others like me who go back and read these. :) I picked out all the green Skittles. They're apple now. Apple skittles are gross. And instead of Welch's grape, I used limemade, 8oz per gallon, to make up for the lack of lime skittles. :D It's...

It IS hard, I'm not patient at all! Trying my hardest. :D But they smell so good! I'm hoping my blueberry (which I threw a couple vanilla beans in) will be decent by late May next year, for my birthday. It fermented very fast and very vigorously! I have one scraggly blueberry bush I planted...

Clear as mud. :b They say wine making is more an art than science, and this is just one of those things. :) I have not yet bottled anything, still waiting on blood orange to clear, but it's making progress. What I take from everyone's comments is that there are quickie wines and there are slow...

I'm just happy I finally got my Skittles wine to begin fermentation. Pitched dry yeast, made a starter, added slurry.. yesterday i just whipped the snot out of it in a last ditch effort, and AT LAST the darn thing started going! I thought Skeeter Pee was going to be the harder one to start!

Being a newbie, I see a lot of conflicting info on when to clear and backsweeten. SP folks say to ferment dry in primary, rack to carboy, and then add sorbate, kmeta, backsweeten, and clear. Every other recipe I've seen, you rack to carboy near the end of fermentation, wait 30 days or so, rack...

Last night I had a super nice Watermelon by Heritage Vineyards, called Coal Miner's Daughter. Yum! I'm using the excuse I need to clear some bottles for upcoming bottling... aww heck who needs an excuse? Wine is good.

Thanks for the recipe! I've got my yeast starter going and I'm adding it to the must tonight (too impatient to wait for slurry from other fermenting batches). Used EC-1118, hoping for a good ferment. First batch I've made that wasn't a mere gallon!

Holy cow. I just have my gallon batches sitting on a computer desk. This is inspiring! :HB

I just started three gallons (my first non gallon batch!) 3228 + 3 = 3231

One of my friends married a Norwegian and moved to Norway years ago. Cheers! :h

I've been lurking for a while, since my husband bid on a wine kit at an event. We sort of frankensteined the first batch using bits of the kit, but now I'm merrily on my way! I've got a batch of skittles wine going and a batch of blueberry vanilla, which I plan to sweeten with good old Ohio...