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I wish I had a larger work sink and one of those industrial-kitchen faucets that are felxible and you can move around!

Thanks!

Thanks!

Almost all the recipes I have are based on pounds of fruit per gallon. Is there a nifty chart that converts amounts needed of juice, or concetrate, or puree to pounds fruit? I have seen both for sale through websites, but have no clue how to adjust a recipe for them.

Was thinking of putting them in nylon bag, mashing with patatoe masher, adding a camden tablet (to prevent stray yeast). Pour the kit right over it, let sit a day. then add yeast. Stir it once a day for next few days then remove, squeeze it out and continue with kit instructions. Sound about...

I have a Reisling Ice WIne kit that I want to tweak with a hint of strawberry flavor. I was thinking of just putting about a pound of raw strawberries when it goes into secondary at the same time the F-pac is added. It is in secondary about two weeks. Would this work? They would end up...

Haven't tried it yet, but it can't hurt...

It was used for making a choclate/raspberry dessert wine (from a kit). I rinsed it out several times, left it out to air dry, but still has a residual odor.

Title pretty much explains it. How do you remove the odors left behind after using a plastic fermentor? Tried a few ideas from google seraches, but none seem to work. If the odors do remain, does that impact the next time it is used?

Yes, there is an F-pac. It looks to be about two cups. Last time i used an Apres kit F-pac I removed 4 cups, added the F-pac, then added almost three cups back to top off a 3G Carboy. The carboys aren't marked, so I wasn;t sure when I topped it off how much I actually had. But, when all was...

Currently fermenting 3G Riesling Ice Wine (Apres kit) Fermenting 1G Rhubarb wine from a recipe I found

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I am looking to make a rhubarb wine that calls for 6 ounces of fromzen apple (or white grape) concentrate. All the concentrates I found have vitamne C (ascorbic acid) added. Will that impede fermentation?

Hello, Following the thread and live in Southcoast, MA. Always interested in local sources for grapes or juice, but haven't gotten to the point of making anything outside of a kits yet.

The amount, like much of wine making, is a matter of taste. I made a pear wine from a recipe with 4 pounds of fruit and it tasted good with the pear taste coming in more as an after-taste than an up-front taste. I did it agains with 8 pounds and had a more consitent flavor from start to...

Would love to hear more details. My wife and I would love opening a small tasting room with options to buy bottles. We don't want a full production operation, just something small I can handle for production and she can handle for sales/pourings. We are in MA. I am pretty sure I can get a...

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Liked the Italian Pinot. It was a great first kit https://www.homebrewit.com/italian-pinot-grigio-world-vineyard-one-gallon-wine-kit/

Thanks

Thanks!