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I just found out my Daugther and Son in Law have a green fig tree in their backyard. Do green figs make a better, worse or about the same quality wine as the brown fig? I can get enough for about a gallon of green fig wine or I can just add it to my 20 gallon batch of brown fig wine. Any...

Thanks for the quick replies!!! i knew I would get helpful and technically correct answers. you guys are GREAT!!!!

Some buddies and I have purchased 3 Piesporter wine kits. We are tweeking the kits a little trying to make a great kit even better. We did this 2 years ago and won gold in the wine competition. Before we start, I would like Some feedback from the group. This fourm has always given me...

Hounddawg and Rice_Guy, Thanks for the replies. Last year I used 4 lbs per gallon. I think I will run that up higher this year. the idea of freezing them in a water solution of sugar or Meta is brilliant. Although I have already frozen them. I will thaw them out in a sugar solution. as...

All, I came across some Loquars last year. Made a 3gallon batch and along the way I made some mistakes but the wine came out drinkable. I thought this year I could make an awesome wine just by correcting my mistakes. But I want to ask the group for any guidance. My first question is how do...

All, Winemaking is therapy for me at this stage. Although could be moving toward obsession quickly. Although I focus on fruit wines from my state, I find myself making more and more wine from different fruits. Up to about bout 100 gals this year. Planning on more next year. It is amazing...

OH, by the way, the BR Wine Makers group place third in over all medals in this year's Winemaker Magazine homemade wine competition. We won 17 medals total. We are feeling pretty full on ourselves right now but we are getting down to our summer projects and that has a way of bringing us back...

that is a beautiful carboy of wine. Remember my offer to get together to try each others wine and review recipe and procedure. probably later in the fall.

Thanks for tHe feedback. I went back to my notes and I must have record 1.0 as 10 at some point in the past. Thanks for helping me get this straightened out.

Johnd, I have a little different approach. I add only 3.5 to 4.0 lbs of strawberries per gal of wine. Obviously, sugar, water, acid blend, tannin, and petic enzyme. Won bronze at this years competition. But I add 1.5 lbs. of Dates and 1.5 lbs. of white raisins per gallon of wine. Just a...

I recently started a batch of Strawberry Wine. The recipe I am following call for 10 Tsp of Petic Enzyme for a 5 gallon batch. Is this the right level? What are the consequences of over dosing the Petic Enzyme? Is thee a rule of thumb for Petic Enzyme use for Fruit wines or is the amount...

I am glad to hear someone else's Fig Wine was bad at the 6 and 12 month mark. I made a batch three years ago and I to almost poured it out. I was just getting serious about wine making and the fig batch was a punch to the gut. I tasted it a 6 months and it was undrinkable. I could not even...

I converted 2/3 of my boat garage to a wine room. Left the other third for storage of yard equipment. The room is 12 X 18. Although it is a nice size. I should have taken all the space for wine room and gotten a detached building for yard equipment. I would go at least 300 to 350 sq. Ft.

I started my second batch of Persimmon Wine about two weeks ago. the pic below is after about a week in the secondary. Looks just like the first batch at the same point in production. the only difference is the second batch had about 20 to 25% of the persimmons skins included in primary...

Thanks for this post. I made a 6 gallon batch of persimmon wine (my first persimmon batch) a month ago. I cored and scooped out the pulp with a spoon. The color is OK but I would like it to be a little richer. It is a pale yellow. For the second batch, I cored and scooped out most of the...

Dkrmwiz, the batch really lookd good. But the color is myuch lighter than my batch. I do not used the fruit bag because I want the yeast to be in intimate contact with all the fruit pulp components. My thought (right or wrong) is that I will get better color development, better extration of...

RadRob Your batch looks exactly like mine. Your pics could be my batch. However, I rack out of the primary at 1.01 and allowed the solids to stay with the batch for about 10 days. Then I separated them via filtering. Batch is clearing now via gravity. I anticipate I will have to clear with...

A welcome from BR. If you want to learn quick, drink some good wine and hang with a good group of guys, BR had a wine club out of LA Homebrew. I have been involved for about 3 years and it is a lot of fun. It also improved my winemaking skills.

I started my first persimmon wine batch about 2 weeks ago. I cut out the core and tried to get all the seeds out. the persimmons were very ripe almost mush. I took a spoon to dig out the "meat" and threw away the skins. (I would love to hear others opinion of skin removed verses letting it go...

Brigitte, I did keep it. It is still suspect but my thinking is to let it age and see if it comes around. I racked it to a secondary and let it sit for about 14 days. Then, I racked it off the gross lees. It has been about a month and I will rack it again to get it off the remaining lees in...