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Going old school? 👣🦶👣 ;)

Do you/they have a press? A refractometer? Everything you’ve stated above sounds good.

I have used both. I preferred the wine with the 71B. EC1118 is a powerhouse and will vigorously ferment most musts with little issue. 71B converts some of the malic acid and is a gentler ferment which I have found leaves more fruity aromas in the wine where as 1118 tends to blow them out with...

1 tsp of gelatin added to 1C of cool water, stirred to dissolve, then heat in bursts in microwave to 145-155F then add

Bottled yesterday 😁 The sample was amazing. Q full bodied red with hints of citrus and an amazing fresh blueberry aroma.

I mis-typed: the gravity at stabilizing was 1000; the pineapple I just started was 1098

The two best fruit wines I have made were crabapple and pineapple. Both I used a fair bit of fruit in secondary & after stabilizing. I like it slightly sweet but with the berry flavour still present. The lemon peel is new to my wines but I have used it often when making beer and thought it would...

March 29 2L pure blueberry juice Apr 21 1800g frozen/thawed blueberries Aug 2 Kmeta and Sorbate added (gravity 1098) Aug 2 1800g frozen/thawed blueberries Aug 6 1200g frozen/thawed blueberries Aug 7 140g lemon zest

common measurements and weights in grams in winemaking http://www.piwine.com/media/home-wine-making-basics/weights_and_measures.pdf sulphite calculator https://winemakermag.com/resource/1301-sulfite-calculator

I make mine with the skin included unless it looks nasty.

Skip the camdem tabs and weigh out kMeta (potassium metabisulphite) for increased accuracy. If you use sorbate (a must if you are sweetening wine) make sure it is fresh. Enjoy!

Just started a batch of pineapple yesterday; the first batch has been one of my favourite fruit wines. How’s yours doing @Fuzzyface?

VineCo Signature Series craft winemaking series: anyone have experience with the merlot, cabsav or cab sav merlot? Many thanks peeps

This wine has a beautiful colour and aroma. Seeming like the perfect summer wine!

Jan 17 Addition of more blueberry juice which brings OG to 1.0962 as per fermcalc. Signs of active fermentation this morning.

Picked up 3kg of BC blueberries that I thawed, mashed up, and have refrozen. Will be added at some point in secondary. I have a 7gal fermonster carboy (big mouth) that makes late fruit additions easy.

Jan 9 AM add 1L white grape conc (wine quality) PM add 8 kg sugar (dissolved into simple syrup) Divided into 2 primary buckets, 15L each with fruit 1 SG 1.118 2 SG 1.130 Jan 10 6 cut bananas added for body Jan 11 Carboy for half, no airlock. Signs of fermentation. SG 1100 pH 3.4 Jan 12 170g...

I forgot about this kit, and started it today. Has anyone else made this? Thoughts?