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Thank you to all. I started the wine today. I decided to go with the frozen apple concentrate and I used just two 12 oz cans.it didn’t change the pear taste and flavor much. SG 1.092 and pH a little too high, 3.8 but I had only 2 tbsp of acid blend. I added juice from 1 lemon and this is what I...

Good idea. I bought 2 cans of the apple concentrate and I will experiment after work

I wasn’t clear from the very beginning. I use Coloma Frozen concentrate. I use 1 gallon of the concentrate that according to their ratio should give me 7 gallon of must but I will stop at 6 gallons. So instead of water I planned on adding apple juice.

I plan around 12%ABV. I don’t want to be apple pear wine but just pear. I never did pear wine but I know that pear had a very delicate flavor so I don’t want apple to overpower the pears. I’m afraid that apple concentrate could do it.

I will be starting a pear wine and I want to use an apple juice instead of water as a base but I’m not sure what juice would work best. I’m thinking about a supermarket juice but they are all pasteurized at least those on shelves. Could anyone recommend any brand or does it really matter? Mott’s?

One of “Columbo “ episodes, played by Donald Pleasence. His name in the movie was Adrian Carsini. He was running a winery and he would do anything for his wines, even kill.

I put labels but hot shrink only on bottles I give away

A friend of mine who is not a member of this forum asked me to try to find out what is a legal way to advertise and sell 3 bottles of vintage champagne. It is Taittinger 1964 and 2 bottles of Cuvee Dom Perignon, one from 1964 and the other from 1966. I'm afraid selling alcohol without a license...

My Cabernet Sauvignon FWK went to 0.998 within 4 days since pitching the yeast. My bucket doesn't have a lid so now it's either rack it to carboy and get rid of the skins, or leave it for next 10 days and then rack it. I think the fermentation will stop within next day or two. Is it safe to...

7.9 gallon is just right for FWK. Just make sure that if you cover the bucket during fermentation with a cheesecloth or another type of fabric, it needs to be stretched. Mine was dipped in the foam sometimes.

Just started Cabernet Sauvignon Forte today. After adding water to 6 gal mark, OG is 1.100 and pH 3.7 before adding pack A. It dropped to 3.6 after pack A.

My FWK Cabernet Sauvignon was just shipped. I expect to start it this week. I will check both pH nd SG.

I racked my Cabernet Novello the 2nd time today. It improved quite a bit in the last 2 weeks. The first racking after adding C+K left behind quite a lot of sediments. I was surprised that now after additional 2 weeks there was still some sediments. The wine still needs 1 more racking and that's...

Here it is.

Yes. I followed the instructions. It’s about a week now and I can see some sediment at the bottom of the carboy. I will rack it in about a week and most likely I will bottle it. Aging is not necessary and I intend to drink it this year. But my impression so far? Honestly this is probably the...

Welcome to the forum! Banana wine looks pretty awful, muddy during the initial fermentation stages. I made banana wine twice. The last one is aging right now since December '22. Still in carboy. The first one was great but I sweetened it a little too much. Banana wine is quite tarty at the...

Yes. It cleared very well. I decided to add only 1 pouch of conditioner. Sweetness was just right for us.

I bottled my Peach Frutta yesterday and I was a little disappointed that it turned out quite yeasty. It will need a long aging I guess but the kit is not intended for a long aging so I'm not sure what happened. I followed the recipe except bumping up the OG to 1.110. I started the wine 04.23.2023.

No yeast starter in the instructions. Instructions are very simple and short. After sprinkling the yeast (RC-212) fermentation started within 5-6 hours.

I did the same. No yeast starter. This is actually the first wine I used distilled water, but I’m sure this didn’t speed up the fermentation. The temperature is in 72-73F.