Search results

Oh, if you want it to sound way fancy, try a different language! I like to go with a Spanish name if I'm feeling it. I have a Granvenstein cyser I called Manzana Temprana (early apple) etc.

You can also base your name on what's happening with the wine. For instance, I was doing a Dragon's Blood with strawberry, blueberry and blackberry but it was the happiest ferment I'd seen when I stirred it- just dancing, sparkling! I called it Dancing Dragon and Dancing Queen. I've got another...

Yeah, sure. It can be easy to find plums when you start looking around your neighborhood. Most folks don't know what to do with them all and you can offer a perfect solution with a very nice gift at the end. I also gather up all the extra apples in my neighborhood for cider. Oh, I forgot, last...

Asepticfruitpurees.com has a good selection of pure fruit puree stabilized with citric acid. For fruit concentrates I've used Colma Foods at colmafrozen.com which have nothing added at all so it has to be refrigerated or frozen (though it's slushy in the freezer due to high brix). Both of these...

Plum is the first wine I ever made 3 years ago simply because my friend's tree was so full! 1. Get yourself a plum pitter. 2. When you harvest the fruit, float it in a big bucket of weak sani-star solution to kill any yeast or grubbies living on the skin. Pull plums from the bucket as you pit...

You can chill it down in the fridge for a couple days- more yeast & stuff should sink to the bottom and you can rack it again. Taste it! Then you can add sparkelloid or similar to clarify the wine if you mostly like it, wait a week then rack again then bottle. Honestly, we're pretty impatient...

Asepticfruitpurees.com has a good selection of pure fruit puree stabilized with citric acid. For fruit concentrates I've used Colma Foods at colmafrozen.com which have nothing added at all so it has to be refrigerated or frozen (though it's slushy in the freezer due to high brix). Both of these...