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I thank you all for the very helpful information. I used ripe 4 kg apricot, 2 litters of water and added white sugar until the SG increases to 1.070. I pitted the fruit and froze them for a while. I followed the steps as close as I could , I tried as hard as to get the liquid out of the fruit, I...

Great clarification! I found a 8 liters glass carboy at the Carrefour Shopping Center. You say 8.75 kg of fruit will make 8 liters in the bottle. But why 4 kg of apricots will make less liters?

I have 2 liquid pectic enzymes (blue in color). They smell nice. The carboy size is 2.11 gallon (8 liter).

I don't have them yet. I want to buy ripen ones at the market place as I think it is the right season to make apricot wine. My pectic enzyme in the fridge is very old which I don't know if it'll work. I guess I live in a inconvenient house: I don't get to use my wine equipments so often.

Can you explain the crushing process please. After I take out the pits would it be ready to put the 9 lbs of apricot in the straining bag. I'm hoping to use ripe apricots. Would it be necessary to use some water to liquefy apricots or briefly pass them through the blender before putting them in...

I left the sticks to boil for 5 minutes.

12 cinnamon sticks 3 litres of water 2 tsp of yeast energizer 500 ml of concentrated grape juice Lemon juice from one lemon 1/4 teaspoons of yeast nutrient 1 packet of Bioferm Rouge Sugar until specific gravity reaches around 1.110 (2.20 lbs) I made mine around 14% estimated ABV. I spared...

No, I didn’t make the apricot wine yet.

I began to ferment at 1.110. It finished at 1.020. I boiled 20 bags for approximately 50 minutes. First I boiled it on high heat for 10 minutes. The feedback is quite good..

Have a cinnamon tea going .Started 8/20/18. On the 6th day, it read 1.065 so I transferred it to the secodary at 1.065. Does it sound like I went to secondary too soon? Because the first fermenter was half-filled I'm scared of the wine gets oxidation. I began to ferment at 1.110. I‘ve used 15%...

I‘ve just been fermenting a 1.58 gallons of cinnamon tea. Started on 08/20/2018. I used 20 bags, lemon juice from a lemon and 200 ml of concentrated grape juice added yeast starter (towel covered fermenter is half-filled).

Yes, my last tea wine was great. I would just ferment pure tea. I am going to make 2 gallons of cinnamon tea wine next saturday. I'm thinking of boiling 15 cinnamon tea bags and some cinnamon sticks together in two pots until they are drained for all flavor and scent.

Can I add cinnamon sticks to boilling water of cinnamon tea bags or would it be strong? Any advice and suggestions will be greatly appreciated.

I wonder if it would be strong if adding cinnamon sticks to boilling water of cinnamon tea bags. Any advice and suggestions will be greatly appreciated.

I don’t know about the acidity of the wine. Actually, Scooter65 warned me it’s going to be no-water added one. I must say that I forgot his warning. Your posting and Scooter65’s warning made it more understandable that why one shouldn’t add water. I freezed the strawberries 24 hours before.

I used 9 lbs (4 kg) of fresh strawberry, 2.20 lbs (1 kg) of sugar, and I used 0.79 gallons (3 litres) of water to make 4 liters of wine in total (I thought the amount of strawberries wasn’t enough) The alcohol tolerance of the yeast I used was %15 but I started to ferment at 1.070.

My fermentation of strawberry wine is finished at 0.98. It smells strawberry but it got a acrid taste. What can I do to make it more flavorful? Thanks...

My fermentation of strawberry wine is finished at 0.98. It smells strawberry but it got a acrid taste. What can I do to make it more flavorful? Thanks...

I want to make 7 litres of apricot wine; How many kilograms of apricot and how much water do I need? I would greatly appreciate it if you kindly give me some suggestions.

Are you talking about the yellow seeds on the outside of the strawberry? I've started to ferment 9 lbs of fresh strawberries last week. I racked off the lees at 1.015 SG. I tasted it. There was no troublesome smells and flavors. Then I topped up the secodary. While in secodary I've noticed some...