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looking for some ideas, has anybody ever frozen the fruit before initial fermentation? just wondering if this may extract more from the fruit. we are about to make a strawberry 5 gal. batch. maybe crushing, freezing and then using a ferment bag. would this help to break down the fruit better?

yield Hi, im fairly new to this, have made three carboys of apple and feeling pretty confident. We are ready to move on to a new type of wine, your recipe sounds very good. query; will a 9 gallon fermentor be large enough for this recipie? we have plenty of carboys, 6 and 5 gal also 1 gallon

Hello all ! Been gone a while, work an all, still making apple, 2 batches more, would like to try watermellon. My carboys are 6 gallon, most recipies call for 15 lbs watermellon centers, and that seems to be a little shy for 6 gal. any ideas and recipies would be appreciated

hey guys/gals, just started another 6 gal. mixed apple batch Sat. 29th. 3:00 pm, ptched yeast Sun. 3:00 pm. Question? would it be best (as I have been reading) to start ferment at approx. 70 deg. f? And then slowly lower temp to approx. 60-62 deg. f. for the remainder of the primary ferment? (...

good luck man that is some nice place, i thought the winters were nice in wisconsin. you folks got it made up there!. best of luck with the new place. Dave

wow! wow!, recipe complete with instructions, thanks a ton! i'll give it a go when i raid my neighbors shrubs scince mine aint in the ground yet

thanks, frontal labotomy? no thanks

does any body have a tried and true elderberry recipe? iv'e seen the recipe in c.j.j. berry's first steps in wine making. what does he mean by red grape concentrate?

verry good, thanks again, would this be more apt to happen with apple or white wine ? i wouldn't think it would be such a big deal with darks or reds. thanks again, when i can return the favor i will. any body got some harley questions ?

ascorbic acid i appreciate the speedy reply wade e, so, let me get this straight, when assembling the ingredients, i also add 1 tsp ascorbic acid. before or after yeast?

i have 5 gal. of apple which seems to be oxidizing. every time i look at it it gets darker so i guess its time to buck up and beg for some more advice. i had inquired about it being cloudy a couple weeks ago so i used some kitosol and now its clearing but it just keeps getting darker now i can...

sorry to intervene but, arcticsid, where in wi. did you reside. i'm from nw. wi. in st.croix co.

yaaaa, the apple is clearing nicely, the superklear seems to be the trick. when i get my digital camera fixed i'll show ya thermostat and heat blanket i just rigged up pretty cool works good

Actually, my patience is getting the best of me. the wine has started to clear on the very top in the neck of the carboy but, i added superklear anyway, we'll let it clear on its own accord next time. live and learn i guess. you guys make it easier though. suppose the longer it ages the better...

well thanks and superclear it is

Ya know; she is not much of a wine drinker, she'll have some zin now and again so i decided she should have 5 gals. of it ha ha

Good attitude and good job!

superclear Well I might just as well add the superclear to my stable also and give it a try. seems since i started the wine habit the ups guy/gal has been here every day the wife is starting to wonder $$$$$ ha ha ha Thanks again for the help dave

superclear hmmmm, superclear where do you get that, after beginning this thread and reading posts i got on line and ordered kitosol, isinglas and glycerine also sparkloid i'm not going to give up on my first batch o vino dave

sorry sorry non-grapenut i called you non-grapefruit