Search results

Great thanks for this

Thanks for the heads up. Yeah, I did not have a smaller container, so I was taking a risk with so much headspace. I have now bought a 5-liter container so can transfer the must to that so it will have very little head space. The taste was actually ok, very dry so I was going to back sweeten. I...

Ok I was worried that there may be toxins in the must. Let me try your fix. Thanks for the advice.

Checked the wine this morning an I have sone sort of growth on the top. I think it may be some sort of mold. The wine does not have any discernable odor indicating that it is off but I am contemplating tossing this lot to be on the safe side. Any thoughts on what type of mold it could be?

Removed the fruit from the must 2 days ago and measured the SG at 1.012. After tasting the wine I added an additional 500gm of sugar and 2 days on the wine is still gurgling away.

Living in Indonesia I only ever use fresh pineapple and to add tannin, I use very very strong black tea, variety is up to you bit is is something else that can add complexity. It also gives the wine a bit of body. For the acid side, I use lemon or orange juice but want to try a starfruit here...

All my tropical fruit wines look like this heaven-sent sediment but it will settle out. I usually do the first rack after a week of removing the fruit let it sit a few weeks and if not dropping sit it on an ice block for a bit and that does the trick. Regarding the colour from the skins, in...

I found that I needed to be careful on the main frame I wanted to create. Once I had that I lopped off everything around that. Then on the main frame I use spur pruning so cut back all of the canes to the second node from the main branches. Looks drastic at the end but you will be surprised how...

For my kimchee and sauerkraut, I use open bucket with a cover but for all of my wines I have always done loose lid when the fruit is added, and I add the Camden tablets and then closed once yeast is added. This also protects from wild yeast as my fermenting area is pretty open. Yeast, as far as...

3 days on and the D47 is merrily co2 farting away, see the attached video day 3. The smell from the fermentation is more fruiter that with the EC 1118 and a lot of visible bubbles in the must. I am squeezing out the strainer bag every day. The strainer bag that I bought was not as strong as I...

Best to try both and see which is right for you. Again with the skins, it depends on the bananas. For the ones that I use I cut up two with the skins on and the rest I take them off. But again personal preference.

So started the fermentation today using D47 yeast. Below is the must colour and the tea brew before adding it to the must. PH at the start was 4.94 and I have dropped it to 3.58. TA I got at the start was 6 SG was 1.014 and I raised it to 1.082 with more raisins, palm sugar and white sugar...

yeah normally I use lemon or orange juice for lemons I use 6 large lemons and for orange juice around 1 liter. The batch size is 25liters

1/4cup of tea leaves to 1 liter of water, bring it to just under boiling and steep for 30 minutes. Let it cool and add it to the must.

Thanks for the video. I may have another way, as a friend here believes he can get me an old chest freezer carcass and it modified to take a bar refrigerator cooling system with a modified controller to have it stay at 18-20 degrees C. So that is an easier option that building from scratch :)

Equipment is ready and the bananas and pineapples as well. I am trying a new variety of pineapple called "Honey" they are very sweet and have a great flavour. I cut up the fruit into small chunks, and put into the large stock pot, hand crushing as it was put into the pot. Brought the temperature...

I always add strong black tea to my fruit wines to enhance the dryness ...may be worth a shot with your plum wine as well

Just starting my next batch for banana and pineapple wine. The images below are of the bananas, locally called pisang raja or kings banana as they are a small very sweet fruit, from my back plot and the pineapple from my potted pineapples, it weighs in at 1.3kg's. The pineapple was grown from a...

I normally mix the bananas with some fresh pineapple, some super strong black tea, juice of a lemon and a few cups of raisins. I am doing another batch so will post in a separate thread. I am about to bottle my first cashew apple attempt.

After this experiment is bottled, I will do another pineapple and banana batch (25 liters). Plus, will do a small batch of durian wine. Will use separate posts for each so those interested can follow.