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how about lemon extract?

i have about 100lbs of pears. Plan on making a 5 gal batch of pure pear, but i have access to about another 100 or so lbs and was wondering what the taste would be like if i mixed in peaches with it? It sounds like it would be good. Anyone ever done this or are the flavors too distinct to mix? I...

not sure on what kind of pears i have. Old homesteads have them growing around them. I have two different types , one is soft, one is hard. Both have a coarse texture (sandy)ish and yellow/green/brown skin with specks.

Thank you for the quick response. On the pear batch, i dont have a press thing, so i was going to do it by hand. As for the grapes, should I mix the 2 kinds together?... On another subject,if i read it right, you asked a while back if anyone had made Sassafras Wine. i have and it was pretty...

i also picked (4) 5 gallon buckets of pears... any ideas?

I picked about 4 gallons of wild grapes this weekend (muscadine) and also 3 gallons of scuppernongs. I would like to make a 5 gallon batch as that is the only empty carboy that i have. My question is can i add juice (welchs or the like) instead of water to make up the difference? Didn't see a...

Clyde, how did the blueberry turn out? I live a little west of you and was wondering, since we fight the same temperatures, where you make your wine? Do you have a room in your house dedicated or like me use a closet/laundry/mudroom?

Thank you ma'am, I will try it with one gallon before i do the 5 gallon batch.

I have a finished wine that is at .992 and i want to sweeten it to 1.010. How much inverted sugar do I add to acheive this? I have downloaded the winecalc but am obviously too backwoods to figure it out for myself. I can figure out my target alcohol with it or my acidity, but not how much sugar...

Okay, here's the next question, who on here wants to be a guinnea pig. i am willing to send out a few bottleswhen it's finished if i can get honest feedback. Anybody?. I will only have a few sooo, Anybody?

as always , thanks guys. Y'all rock

I like the way it tastes now , so I don't plan to backsweeten. My recipe just says to "stabilize" . How much k-meta and how much sorbate... it's 5 gallons

Sassafras has been at .997 for 9 days. Reracked again last night and it is very clear. I want to let it finish clearing on its own. Do i go ahead and sulfite/sorbate? Also, nothing is happening in the airlock, can i put a solid bung in once I stabilize to bulk age or do I need to keep under airlock?

I have a couple of empty apple juice bottles that were going to be for loquat, but I guess i could use those and buy a 3 gal carbouy. Thanks for all the replies.

sounds like a plan... thanks

5 gallon fermenting bucket and 5 gallon carboy

I have a sassafras in the primary now that is at 1.030. My question is , when I rack to secondary, what wine/juice should i top up with? Or should I just use water as I don't know of any wine/juice that is close to Sassafras. Any and all comments grestly appreciated.

Mr. Wade, I have Sassafras in the primary right now... started at 1.085 and is now at 1.048ish, working kinda slow but still working. Got the recipe off of Jack Keller site and am following it to the letter, except for the yeast. Recipe called for champagne yeast and i had EC-1118. Don't know if...

I do have a weird question about temperature. what should the room temp be for the secondary? The Mrs. does not like me bringing my "projects" in the house, we live in Florida and as you can imagine, it is starting to get a bit warm. She makes me keep everything out in the barn, but the barn...

Hello all, i have been lurking for a while and decided to join you. You seem to be the right group of folks to pose my questions to. Thank you for making this place what it is. I have gained a wealth of knowledge from just sitting on the sidelines listening. I live in Florida and have only...