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Sweet cherries are fine to make cherry wine as I am fermenting sweet cherries now with 15% tolerant wine yeast. 3 kgs is sufficient for making 1 gallon wine. You may need to add about 500 ml of water to dilute the concentrated cherry juice. I bought 6 kgs of sweet cherry which makes 6 liters...

Thank you... This time I tried to ferment from sweet cherries. It’s on the second day and it’s fermenting with full force 🙂

I have just started to ferment my 1,32 gallons of cherry must at 1.120 S.G. with one lemon juice yesterday.

I have just started to ferment cherry must yesterday. I mashed 13.22 lbs of cherry with hands and pitted the cherries. I added 1.5 liters of water and strained mashed cherries into 1.32 gallons of jar. Then added sugar to 1.120 sg. Yeast starter is prepared. About half an hour I added this...

My coffee wine finished at 1.020 which it had a 1.130 of O.S.G. It turned out great: You can feel the sweet intense taste of the coffee.

I guess my 2.11 gallon wine is going to get dry at the end. If I were to back sweeten it, how much sugar do I have to add? Thank you so much ...

I am making 2.11 gallons of coffee wine with 18% tolerant yeast. It’s in secondary now. Approximately in a week the fermentation will finish. I’ve started to ferment it on the first day of May. I have made cherry, orange, cinnamon tea, apricot, red grape wine.

Fantastic! When are you going to taste it? When you taste it, would you post in here please? Unfortunately I just didn’t find small bottles at my need. But I remember some valuable people who comment my early posts on this forum told me that you don’t need to worry of how much headspace as long...

Here’s my wine at 14th day of primary fermentation. It has dropped to 1.032 sg thus I’ve racked into secondary today. I put 8 liters of coffee wine into 10 liters bottle. What do you think? I guess there is a lot of headspace to fill 🤔If I find 8 liters I might buy that bottle as soon as possible🙂

I advise you to make orange wine; you can taste the sweet flavor of orange while drinking. I love it 🍷 🥴😊

Today the fermentation of my orange wine finished at 1030. I started to ferment a 2.11 gallons of ripe orange must: 20 oranges Sugar to 1.091 s.g. (Just after the first fermentation I put an additional sugar which raise the s.g to 1.040) 1 cup of raisins 2 tps of yeast nutrient 15% tolerant...

Unfortunately I don’t know but during the procession the must was tart as used to be. Yes, I did add the lemon to counter the sweetness. But my main reason was to keep the yeast ferment properly. Yes, I mean that the sour cherry wine that I’ve made is quite sweet though it has typical wine...

First bottle: (1120 - 1010)* 131,25 = %14.43 Second bottle: (1120 - 1011 ) * 131,25 = %14.30 9,5 kg cherry makes 12 liters (1,5 liters of water) Pectic enzyme - Half spoon 2 tsp of yeast nutrient 2 lemons I realize though the yeast starter didn’t grow twice times as much as I expected over...

It finished at 1000. The initial reading was 1120. The ingredients are: Bergamot tea - 400 grams Water - 10 liters Sugar - 2,5 kg Molasses - 5 tsp 14% tolerance yeast

Just wondering... if I were to collect junipers covered with white layer, I would want to put them in sugared water/juice to cultivate them to be yeast. Am I correct?

I passed hot water 😊

I’m on the secondary fermentation of 10 liters bergamot tea wine. I just racked into secondary fermenter. The fermentation is vigorous and I just saw the airlock has become stained in color. I racked it when the hydrometer hit 1.030. It is been dripping through the airlock. So I dumped some into...

Excuse me, I have to say this is my other blackberry tea wine which I started to ferment at 1120 sg on Oct 9. On secondary fermentation I had to separate them in two different sized bottles. And I had similar result. I read 1040 and 1030 from different volumes while the two bottles were...

Does this situation about yeast having oxygen to ferment quicker is normal? Can I combine the two bottles in one bottle? For example, the reading of the filled bottle is 1040, and the reading of the half filled bottle is 1030. The average of these are 1.035 sg; Can I make this kind of...

does the second bottle prevent the air contamination by releasing carbon dioxide during the fermentation?