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Runningwolf, it works slicker than he!! If you've got enough help, one is washing the apples then handing then to the apple slicer, one feeding the grinder, and one running the press. We can get through a load of fruit in a hurry. It's a lot easier on the disposal as it's easier to grind them...

Glad you could join in DJ, I'm so sorry for the multitude of little visitors that joined in, we had to finish the rest after dark when the uninvited guests went back home:db

Almost all wines improve with age, I've learned to not even open a bottle of chokecherry until it's 2 years old. The high tannins in chokecherries need that time to mellow out, much like a deep red grape wine. other fruits are great after a year. Dale.

That's exactly the way I do it, it cuts a few seeds, but they're not in there long enough to cause an issue. The one thing is to not overload it, since it's a water cooled motor, it likes to get hot and trip out. I've been thinking i can change out the motor for an air cooled 3450 rpm motor and...

I'd get a good strong starter going, at least a quart. Then rack it back to a bucket and add your starter. I always get mine going without the lemon, and then when it's rolling, I add my lj a half bottle at a time. I usually use just two 32 oz bottles of lj, and don't add the second bottle until...

And a plus is, that no recipe is written in stone. With hard to start wines such as skeeter pee, as long as you have your nutrients in as needed, you can start adding your lemon juice after fermentation has started. I've never had a batch not start, but then I've always added just one bottle of...

One of my all time favorite songs, when I saw that video, all I could say is WOW!

Aronia berry wine In my earlier post I commented about the last 10 gallons that I made, I had used frozen berries that someone had given me, so I didn't know the degree of ripeness, nor the variety. I have since had the opportunity to taste pressed juice from fully ripe fruit, and I couldn't...

Just give it some time, are you sure it was degassed enough? If it's still holding onto co2, then it's going to take longer to clear. You can stir the sparkalloid back up into it and it's not going to hurt anything and also degas a little more while you're doing it. Or you can just forget about...

I haven't done this for some time, but I used to use frozen concentrate as the sugar source. About three cans to a gallon, and then adjust from there. It eliminates the cloudiness of later additions. then use sugar syrup to backsweeten. You've already added the apple favor, just need to add back...

I've never seen it, but in the 70's I was buying Annie Green Springs, and Boones Farm for $2 a bottle, Is it as good?:h

A while back there was a thread on Chinese carboys, with bottoms dropping out, cracks, and breakage. I have several Italian made, the ones that were made in Mexico were even good, but I haven't had any experience with the Chinese made ones. Just a thought. Dale.

I'm thinking the same thing Arne, everyone loves drinking it but it seems no a has much of an interest in making it! Dale.

Then that answers the second layer of sediment, that's the clarifier and proteins that it has taken to the bottom, is it crystal clear? Even if it isn't just let it sit a couple of more weeks then siphon into a clean carboy, and then let it sit again. Dale

Did you use a clarifier in this kit? In the second pic, the sediment is a lot lighter, when you use the chitosan clarifier the sediment drops out in a nice tight layer like that. I'm thinking that's what it is. But either way, just relax and let it sit for a few more weeks before you rack again...

I've used the VH black current to make a dragon blood using one 32 oz. bottle of lemon juice, and then back sweetening, I think it's wonderful, so I've started another batch. My brew shop just started selling the jugs of just add water concentrate, so I've got a blueberry going in secondary...

Can you get a second primary? Just divide your must between the two, and add a half gallon more water to each? You'll more easily be able to get your correct starting gravity that way, before you pitch your yeast. I think that you have enough fruit to support that much more water. Dale.

But this is what makes it so much fun!

Ok, without spoiling anything for anyone who hasn't seen it yet, in the last scene, does anyone else think that she's his daughter?

NICE! Congratulations! Now hurry up and start at least two or three new batches. Seriously, YOU ARE going to run out! Dale.