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So basically I have to get enough juice out of this pulp somehow to determine what the SG is without any sugar addition and go from there.

I am not exactly a beginner but this is sort of a beginner question. I want to make my first all fruit wine, I have about 100 pounds of pears cored, quartered and in the freezer. I don't want to add any water but how do I know how much sugar to add? There is no way to take an SG reading with...

I thought vinegar around wine making equipment was bad, does it evaporate to the point it doesn't hurt anything?

You bet, if we run out of wine we can get into the bourbon collection.

I may have to cut back but it's because I am running out of space. I am approaching 1000 bottles and making it much faster than I am drinking it. I either have to start giving away more or make less.

The recent issue of Winemaker Mag says that Apple wine made from several varieties is much better than using just one, guess you found this out for yourself.

I didn't read it close enough but you still didn't raise it that much. I have never used rum to fortify with so I am not sure what that would taste like. But back to your original question, time will allow the flavors to balance themselves out some and does smooth out the alcohol bite.

After doing the math you probably did not increase the abv that much. I don't know what proof rum you used but if it was 80 Proof and the wine was at about 12 %, then adding 1 cup to 4.5 liters would only raise the abv to about 13.4%. Maybe that is enough to notice but it could be something else...

I cooked some ribs yesterday, they turned out great.

Sure it counts, I finish most nights with a nice bourbon.

Good to have you here, you may have to do some translating for us, "on the bubble?"

This answer is probably on over simplification but I have a tall gooseneck faucet that allows me to get a 6 gallon carboy or a tall primary bucket under it. Not sure what brand name it is, got it at Home Depot.

The last couple of times I have made fruit wine I have fermented with the fruit in the primary not in the bag, then when it is ready to get off the pulp I stretch the bag over a second primary bucket and pour the must through it. It accomplishes the same thing without the bag being in the...

I had a peach melomel that would not clear after a year. Two weeks in a refrigerator at 40 degrees and it is crystal clear.

I bought the whole house filter setup and rarely ever use it. Most of my wines clear on their own because I usually don't bottle until they are about a year old.

Fractional freezing or freeze distillation is illegal in many areas so discussion of it here is rather limited.

From what I understand it will not hurt anything it just will not age (mature) as fast. Which might be a good or bad thing.

It will probably clog the filter and be a very slow drip. Patience is your best friend when making wine.

I use an app called Wine+ by Metosphere and love it. It keeps up with all the pertinent data and has a memo section to put your tasting notes. Not sure what it cost but it was cheap. They also have a free version just called Wine. It is the one with corkscrew and corks in the picture.

I thought cold crashing did just the opposite. Jack Keller says it can help smooth out an overly acidic wine.