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I have been collecting dried mangos. I want to make wine from them. What ratio of fruit to water should I use? Thanks for helping me in advance.

Hello again y'all. I recently ordered 5 pounds of black cacao and ten pounds of lactose/ milk sugar in an effort to produce a "milk chocolate" wine. I watched a couple of YouTube videos on this topic. I'll be adding 16 tablespoons( one half pound) of cacao for each gallon of water. The lactose...

I'm new. I like home brewing. I live in northern Alabama and I like making country fruit wine. I have a lingering question. What is the typical high tolerance of most yeasts in reference to sugar. I'm looking for a high SG number to aim for. I've started 5 fermentation and I don't go above...