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Great info on that.. just put my kiwi wines to the secondary fermentation and I've followed the steps of yeast starter.. since kiwis takes longer time to get ripe on the vine itself we tend to harvest it at an optimum time and let it sit with grains for a period of one week to 15 days.. every...

Yes please do.. i would be really happy to host you to my property and maybe exchange knowledge of our winemaking experience

Do you grow your own fruits to keep check on how much sugar is present on your fruits?

What would your initial brix of the fruit be when it's ripe and without adding extra sugar

Okay noted it down now

Hey if we could connect in a better way i guess.. i have long been searching for a winemaker to upscale my production and make awesome wines.. i will be making rhododendron in April.. if you are free you could join me on rhododendron winemaking

Thank you so much for the article.. i seem to be a bit clear about yeast starter.. also , do you have anything for me to read about titrable acid?

I have temperate fruits in my area the highest temperature goes up to 27 degrees and lowest goes to 4 degree.. I have an integrated orchard and a vineyard of the local fruits and flowers which are on verge of extinction .i am based in sikkim (rural part and my place has been following...

I have

Hi Dave.. Thank you for the suggestion to the solution of this. About water.. Ive added 20 ltr water and 10 kgs of kiwi fruit. I have a cylindrical carboy of 30 ltrs which makes me add 20 ltrs of water in 10 liters of must.. i boil the water with sugar in it by fire which gives a burning...

Thank you so much for your valuable response.. i have a small winery unit here and i am on my journey towards specialising about wines with fruits that are grown in my area.. before this my rhododendron wine was quite successful.. And thank you so much for upscaling my knowledge of wines...

Thank you so much for your valuable response. Would it be advisable to add water to the must at primary fermentation or secondary fermentation? And if secondary fermentation is when the water should be added.. until how many days should the primary fermentation be there and should sugar be...

Hi folks.. I've started kiwi winemaking a week ago and it's my primary fermentation.. i don't see any action on my airlock.. few things that i want to know are.. How long does it take for my airlocks to start bubbling.. i use a 3 piece airlock and i have a conical carboy.. So here are the...

So i tried to make pear wine and my recepies are as follows Step 1 Fruit in kg - 9kg Sugar - 3.80kilos Water - 21.5 ltrs Pectic enzyme - 1 tsp Campden tablets - 5 nos Acid blend - 8 tsp Sugar calculated in brix - 34 Step 2 ( after taking the must out) 5 campden tablet 3 acid blend Yeast 3...

So i tried to make pear wine and my recepies are as follows Step 1 Fruit in kg - 9kg Sugar - 3.80kilos Water - 21.5 ltrs Pectic enzyme - 1 tsp Campden tablets - 5 nos Acid blend - 8 tsp Sugar calculated in brix - 34 Step 2 ( after taking the must out) 5 campden tablet 3 acid blend Yeast 3...

Thank you so much for your concern.. My recepies are as follows 10 kilot of fresh pear 20 liters of water 5 kilos of sugar So i tried to make pear wine and my recepies are as follows Step 1 Fruit in kg - 9kg Sugar - 3.80kilos Water - 21.5 ltrs Pectic enzyme - 1 tsp Campden tablets - 5 nos Acid...

Hello my name is rajeev and i have a small winery startup in my area.. I usually make fruit wines and till now i havent been quite successful in making wines.. I refered to a wine making book known as joy of home making and according to the recepie given i made the wines but somehow i am not...