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I actually have 2 six-gallon carboys and both look the same. I added 4 tsp pectic enzyme to both..

Dralarms Wow what a fast reply! Thank you!!! It was put in fridge for a couple of weeks before I added and clearing agents. But has not been put back in. And I actually do have freezer space now. Would this still be a good idea even after having it in fridge earlier ?

Good evening wine makers I hope someone can give me some ideas on this conundrum. A little history: Pears were frozen from fall of 2016 then thawed and pressed with a bladder press April 2017 juice was clear initially Adjustments made to must with acid addition and usual treatments.. k...

Also don’t go to a lot of trouble with the recipe. I won’t have time to do any more wine for awhile I am in no hurry

Jasper I actually used it more like an F pack. We made 2 batches of a triple berry using frozen fruit from Sam’s. Raspberry blueberry and cherry I believe. One batch was MT yeast. It is astounding in fruit flavor. The other batch was D47 or something similar. Don’t have my notes with me...

I am really liking the way the chocolate is coming through in the berry I am doing with cacao nibs.

Beautiful !!

@Jasper24. Wine is a beautiful thing!

Thanks !! No hurry at all.

Hey jasper. Would you share your blueberry peppermint recipe? I have some triple berry aging on a bag of frozen fruit I picked up at Walmart. It’s a berry cherry plumb and cacao nibs. Pretty interesting. We racked it today. Cheers

Your “on deck” sounds really good!!

Sounds like a plan. Keep me posted. Have a good weekend

I may be interested in crusher. Do you have a model number so I can check it out?

Are you using the coconut rum ? I really thought the 1118 yeast would have kick started your fermentation How is it looking ? Clear ?

Hi jasper. Was wondering where your sp gr is today? I am in no way an expert and I hope someone can clear this up for me. I don’t understand why more sugar is needed of the sp gr is 1.020. To me that indicates there is still some sugar in the must and the yeast should be happy with the...

Thanks for the update. I was thinking of you while we racked some wine today. My pear pineapple wine had more pineapple flavor coming through than before. It’s been aging for 2 months since we last checked it. Trying to get it to clear. Then we can bottle it!! Wooohooooo

Just got caught up on your wine. I have not been able to log in here for several days for some reason... how’s it going today?

Good Evening. Interesting facts about the yeast. I will have to jot that info down. I have never added nutrient in stages. I need to read up on that. Jasper ... at what S.G. will you rack to secondary?

Pineapple chunks in secondary sounds like a good idea to me. I have had some success with doing that with a pear wine that was flat. We added pineapple chunks. Let them sit for about a week. It helped give a zippiness to the pear bit I can’t say that I couldn’t actually identify pineapple...

Hi jasper When you say subtle flavor is that the pineapple as well as coconut? The only pineapple wine I have had was very sweet and the pineapple flavor wasn’t really there. I thought it was bc it was so syrupy sweet. I wonder if pineapple is just subtle in wine no matter what ? Interesting...