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OK, how do you measure the gravity? At the time you have sugars trapped in the pears, so how do you know what your real sugar content is?

I've tried pear before, and it was a disaster. Many people have told me that it makes a great wine, but I'm missing something. Do you juice with a steam juicer or press or do you ferment on the fruit itself? Do you peal the skin or ferment/juice with the skin on? Do you leave the pear core or...

In the past, I have spent a lot of time and energy squeezing every last drop of juice out of my muscadine for wine making purposes. I use a steam juicer and then follow with a press. I can get a 2:1 ratio with this method - meaning 1 gallon of muscadine can yield 1/2 gallon of juice. I'm...

I've made quite a few gallons of strawberry wine and experimented with different recipes. I have concluded that 100% strawberry juice is best. I don't find the flavor over powering. I use straight juice and add enough sugar to get my alcohol content to 10%.

How did this turn out....

Protein sediment. OK. I figured all of the settling would be over by 6 months, but apparently, that's not right. Can bentonite be added later (like during bulk storage) or does it need to be added during fermentation.

I had peach wine and bronze muscadine wine that I kept for 6 months in large 5 gallon carboys. It was absolutely perfectly clear. I added some sorbate and back sweetened. I bottled 2 days later and used a 1 micron filter. After 6 months of aging in the bottle, there's some "stuff" at the bottom...

How did this work out?

Final Testing Complete!!! All notes are for 1 gallon of wine Batch #1 6 lbs of strawberry Freeze strawberry Thaw strawberry Press strawberry to get 7 1/4 cup of juice Add water to get a little over a gallon of liquid Add sugar to get 22.5% brix Add a touch of acid blend to get TA to 0.6% EC...

So this is really tough to do in writing and not in person, but here goes. The first couple of wines I made, during the 2nd racking, some had an odor that I can only describe as slightly akin to urine. I know, I know. That's terrible. But, I can't think of anything else that closely...

I did some research and performed the "freeze and thaw". It works fairly well. I ended up with about 1/4 of the original volume with about 2.5 times the original brix. Just for fun, I melted the "ice" and the brix was only 3%. Keeping in mind that the original brix was about 7.5%. Here's...

i know this is an older thread, but I just wanted to relay my experience this weekend. I tried using a steam juicer on watermelon for the same reasons as described above. It was a flop. The juice that came out was relatively low brix (about 3%) and was almost colorless. The juicer didn't...

gym socks......he he he

So here's a tough question to answer...Do you think the terrible taste is from CO2 and the improvement is from slowly gassing off? I'm just wondering if you could speed up the aging process by doing some vacuum degassing. I know that if I have a relatively young wine, I can do a quick degass...

So how did this work out?

I just bought 4 trees. I'm crazy.

From my limited understanding, it's difficult to clone a paw paw tree from a cutting or do some type of air layering propagation. Planting seeds MIGHT get you a paw paw tree that you like. The best method to getting a superior paw paw tree is to take a cutting from a known performer and graft...

How did this turn out? I'd really like to try if it works out.

I know this is an old thread, but I'm trying to find out if a steam juicer can successfully pull juice from a persimmon. My uncle said he made persimmon wine once and it was great, but vowed to never do it again. Why? WAAAAYYYY to much trouble. As others have stated, if you wait until the...

I thought that too, but the juice from the steamer appeared "thicker" and the Brix level was equal or just a tad higher than the juice from the press. Tasted the same or maybe better (both were REALLY tart - surprise surprise). I'm not pro or anti steam juicer - I'm just trying to understand...