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Wow, fresh cherries are cheap this year! $0.79 per pound! So I bought 56lbs. I looked on Jack Keller's site for a recipe. Does the weight of the cherries in these recipes assume that they have no pits? I did not pit the cherries before I froze them. On average, what does a pound of...

I have 12 5-gallon, 1 6-gallon for racking, and 20 1-gallon jugs. Cannot buy any more as I am out of space.

Tovis, how did this come out?

Damn, that's only about 60 miles from where I hunt. Looking for permethrin now.

I've been so happy with my AIO pump that I had to get this. What a time saver! It took me about 3 minutes to install - and 2 of those minutes were spent teaching my daughter how to use a drill. It used to take me about 1/2 hour to clean and sanitize two cases of bottles. I've been burned...

Congratulations!

Mulberry / raisin wine tastes like a combination of dirty socks and dirt until it's a year old - at least when I make it. But it's brilliant after that.

Vacuumpumpman, can you give us a hint about the two new products?

No worries. I did the same thing a couple of years ago. Keep stirring. It took a few days but I my fermentation started.

Put mine into secondary this past weekend. SG was 1.000. Going to have to rack soon since there is a lot of sediment.

Didn't need to adjust acid at all. pH was 3.47. Only added sugar and pitched yeast.

Didn't need to adjust acid at all. PH is 3.47. Interesting. Only had to adjust sugar and pitch yeast.

Kicked off mine yesterday. 1 gallon of pink grapefruit juice 2lbs of blueberries 1lb of very ripe bananas with skins 1 Camden tablet Let sit overnight. Added 1/2 tsp of pectic enzyme this morning. Going to test acidity tonight. If it's too high, I was going to add a bit of calcium...

I've done a grapefruit & raisin wine before as per a Jack Keller recipe. It tasted just like grapefruits - and very acidic. I wanted to try again but with a variation. I'm thinking a gallon of grapefruit juice, 2lbs of blueberries, and 2lbs of bananas. I'm hoping to reduce some of the acid...

Just curious, but what does everyone mean by "outdated"? What exactly about making wine has changed over time?

Count me in!

Luckily I only make 199 gallons a year. And my neighbors are direct beneficiaries of my efforts. :-)

My favorite fruit is whatever is on sale or someone gives me. :-) But I am partial to plum and blackberry. I like mulberry too but it takes forever gather 6lbs to make a gallon.

Granny Smith apples were on sale so I picked up about 25lbs figuring that I would try to make a tart apple wine. I froze the apples and then put them in paint bags with some pectic enzyme. But I learned that pectic enzyme does not dissolve apples like it does other fruit. Why?

Can you please explain "bucket inside a bucket setup"?