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As others have pointed out, your actual mileage may vary, but here's some basic info: http://www.brsquared.org/wine/CalcInfo/FruitDat.htm

I believe it tastes much better.

Just today I ordered 4 apple trees and two pear trees for cider wine making. I bought mostly heirloom cider apples. Two Esopus Spitzenburg (Thomas Jefferson's favorite apple tree) one Golden Russet and one Northern Spy.I live in the Berkshires, not too far from you... also Zone 5. I did a lot of...

I've been using frozen concentrate in my cider wine making for several years now. But I don't freeze the fermented wine. After the wine is dry and stable, I re-sweeten it with a concentrate made from additional bottles of frozen cider. The other method I've used is to make the concentrate first...

I have two pear trees in my front yard, a Bartlett and a Comice. The Comice had excellent fruit this year and I was able to make three gallons of wine from my own fruit for the first time. Long, slow, cool fermentation. Final numbers: 12% abv, 3.4 pH and 1.006 sg. It was a challenge to get it to...

I am so happy to learn about this encapsulated yeast. I made a cider ice wine last year and it was very, very tough to stop the fermentation. Eventually succeeded but it took cold crashing, high SO2 and sterile filtering. Came out delicious though. Never heard of encapsulated yeast until this...

I like your priorities.

There is nothing like the aroma that fills the room on the first morning of vigorous fermentation. I love it.

Why is that?

I'm trying to make wines that don't contain added cane sugar... might be futile. Bought a minijet filter and sterile pads which may stop it from refermenting as well... I hope.

This is something new I'm trying, so I can't answer your question. I have some fruit wines that I want to stop fermenting while there is still some sweetness left. About all I know is that the cold will help stop the yeast, along with the sulfite I added. Maybe someone else can answer your question.

I'm thinking about putting my carboys outside in the shed for some cold stabilization. The temperatures are running in the 20s, which I except would be fine. But it may dip down in the teens over the night. Any idea about how low of a temperature would be dangerous? Thanks.

I've made many batches of apple cider wine over the past few years. SuperKleer always worked perfect for me. I haven't needed to filter the wine. In the very beginning I had trouble with pectin haze. But now I know to be liberal with pectic enzyme and to never pasteurize the cider before...

I finally broke down and purchased a Vinmetrica 300 in hopes of getting a better handle on SO2 and pH. So, I tested a sample of cider wine today and came up with 8 ppm. Using the sulfite calculator at winemakermag.com I plugged in my numbers and it told me to add 1.2 grams to get it up to around...

Nice! What was the pre-sugar brix? I'm chicken and keep my batches at 6 gallons or less. I have 6 of of cider made by a commercial orchard (started at 11 Brix), 5 from organic cider (15 Brix!) and 3 from my own pears (10 Brix). I tried oaking cider wine once. It was okay but kind of masks the...

I have 3 gallons of pear juice with a pH of 4.1. I'd like the pH to be about 3.4. How do I calculate how much acid blend to add? I've read that 3 to 4 grams per gallon yields a 0.1 change, but I'm not clear if this change is referring to pH or TA.

I've been making wine from cider for several years and I'm still tweaking the recipe. My favorite is to add sugar to bring the it up to 1.09 or even 1.1. Ferment it to dry and stabilize it. I re-sweeten it with concentrated cider to about the level of semi dry riesling, about 1.003. My goal is...

Yes, only one gallon. My question is should I have used less than a full packet? Would that have made it easier to stop fermentation and have created less sediment.

A typical Red Star yeast packet is 5 grams and is recommended for 5 gallons. I'm making an ice cider where 5 or 6 gallons of cider are concentrated down to one gallon. This means that although the volume is only one gallon, all the sugar from 5 gallons is in that one gallon. Would you add all 5...

I had added about 1/16th of a teaspoon to the cider a day or two before I added the yeast in order to suppress the wild yeast.