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Sure! This is a modified version of Wade's Pineapple wine: 5 Gallon recipe 10 lbs – Cored, Skinned, and Diced Pineapples* 5 -7 lbs - Over-ripe Bananas (frozen then thawed) 8 -10 lbs (based on SG) – White Table Sugar ¼ tsp – K-Meta 6 tsp – Yeast Nutrient 3 tsp – Yeast Energizer ¼ tsp...

If you are set on transferring the wine, one suggestion is to transport the containers in large coolers in the back of the truck. This will enable you to control the temperature and protect from sunlight. I would, however, try to maintain the wine in the carboys and simply cover them...

I like it - great for atmosphere! Doubtful I would spend that kind of money, but it does serve a purpose of protection from light. Perhaps a designer type fabric blanket/ cover for my carboys that would have a hole for the airlock would be less expensive, but the barrels are cool :)

I recently did a test with egg whites on a 1 gallon container of rice wine and while it help clear a little after a few days, I was really nervous about contamination (I believe you should rack very shortly after using), so will not likely use again. Pectic enzyme aids in breaking down...

This is my cross to bear in Belize with no air conditioning! I use large size coolers (4 or them hold 3 carboys each, so I can manage up to 12 batches at any time). They don't completely close, but I use plastic and cloth covers to protect from light and ice packs to manage the temps to...

I will have to check the date, but I started my banana wine at least 6 months ago (Allie's recipe ?#2 in the recipe section with boiling water and peels) and this is the status: 1. The must was really stinky (only rice wine rivals it- maybe a starch thing?) 2. The wine has yet to clear...

Wow- I would be interested in how that turns out! I am a fan and follower of Allie's style of winemaking

Tonic sounds great! I did made a cordial once with the plums and made cosmo martinis with it. The filtering process drove me crazy, so probably won't do that again ;)

I make a wine from natal plum fruit, which is very similar to cranberries in tartness, and color. So much so, that I substitute the fruit for cranberries in breads and desserts and you would not know the difference. My best outcomes are when I balance the 20 lbs of fruit with 1/3 - 1/4 bananas...

Wow- I am so happy I missed this drama! But remain a dedicated member of this forum :)

I have had mixed results with Mango wine - the biggest issue has been a bit of a metallic taste every time I even use Mangos in a blended tropical fruit wine. It is very slight and most do not notice it, but I do.

I make it all the time (my friends call it crack sangria). I use approx 70% Suncal cabernet and 30% punch. The punch is made with Brandy, orange juice. lime juice and frozen fruit punch. I make it pretty strong and bottle it for gifts. Shake gently prior to serving and serve over ice...

Wow - wish I could try it! I make Sambuca and Luc is right about the aroma - very strong and almost impossible to rid even in glass. I am currently working on a black Sambuca with the star Anise and Elderberries (don't have access to liquorish root, so once again I must improvise)

I use plastic almost exclusively (in Belize, I don't have much choice) and have never had any issues over 2.5 yrs. My carboys are water jugs and I re-use soda, juice and milk jugs. I have made > 500 gallons of wine in this time frame and am in a higher temp/ humidity climate, so I would be...

Funny -I have all sorts of crazy concoctions in the fridge (as I also make liquors). My other half once drank my raison peppercorn juice thinking it was tea (you should have seen his face - OMG). I do try to label things, but can get slack about it (sorry babe!). Now he asks first :)

I just got some liquid oak essence to try and it is pretty good on finished wines (I just tested it on a 1 gallon tester). I also use flavorings / extracts to enhance bouquet on occasion. Anyone else try this?

I am a big fan of pineapple wine. After many tries, I now blend it with bananas (with some peels - frozen) and limes (juice and zest) and I heat the pineapple by pouring boiling water over. Otherwise, the recipe is a standard one for 5 gallons. I call it tropical fruit wine. It is a very nice...

Maybe I am too conservative (or cheap), but I routinely place the sediment / juices in am appropriate size container / jar or tupperware and leave in the refrigerator for 3 days or so. The sediment will pack down and you can recover a good portion of wine for topping up future batches/ etc. I...

I use the 5 gallon water containers and have never had a problem. I live in Belize, so cannot get real carboys here :)

I use the Suncal Reisling all the time, except I use it as an ingredient in my blended fruit white wines. The wines heavier with Pineapple is the best so far - for some reason all of my Mango wine ends up with a very slight metallic taste (others don't taste it, but I do). My "Pineapple...