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I didn't remove the seeds, there will be a lot of pulp that you have to strain off with a large metal strainer when you rack to secondary.

I racked 7 days after initial fermentation and got the bulk of all the sediment and twice since two days apart. It's just cloudy right now.

That's what I was thinking. Thank you very much for the advice! :) I'm fermenting quite hot, it's hot here in Texas and i don't have a fridge for it to sit in. Have you tried that clay stuff?

I'm in East Texas right now, was in Houston area couple months ago. It just smells a little musty, hard to describe. Edit: How often should I be racking? Also my wine tastes pretty acidic (maybe its not acid but bitterness? idk im not a wine connoisseur). This is my recipe...

Ok so I just pulled the top on my primary to do a little taste testing after 3 days OG 1.074 and it's now 1.020. I'm using wild persimmon that are growing natively right now here in Texas. The persimmon naturally have a little stink to them but they taste great. Is there any way I can get the...

Starsan is not soap it is an acid, all it will do is increase the acid content of your wine and water it down.

Yes you can blend whatever you want. The yeast eat sugar. When you mix the wines the yeast will eat the same amount of sugar that was already present. The wine will continue to ferment in your oak barrel until it is finished ( a few weeks should be plenty).

Grapes do not grow wild here, using persimmon here in East Texas. Muscadine grow wild but i can't find any. I'm using montrachet wine yeast because i researched that it does so well in hot climate 80-90 degrees.

Yes it did, I was just thinking the flavor wouldn't be the same if I put the fruit in a bag.

Very nice! Did you come out on top? I haven't actually tried a kit yet but just brewed my first 5 gal wine from wild fruit.

I used about 13lbs of wild persimmon growing natively here in Texas but 3lbs per gallon is better. Persimmon are low in acid so you need to use quite a bit of acid blend. 15 lbs Persimmon 4tsp acid blend. 2 and 1/2 tsp pectic enzyme 4 campden tablets crushed 4 tsp yeast nutrient 1 packet...

Ahh like this one - http://www.ebay.com/itm/Huji-Stainless-Steel-Fine-8-Double-Mesh-Strainer-Colander-Sieve-Sifter-with-/222213056233?hash=item33bcee26e9:g:tTYAAOSwZVlXqIZb Thank you very much!

Thanks hounddawg, can you give me a link to an image of what your strainer looks like?

Thanks all. I tried starting the siphon only about 1" below the surface but some stuff was floating and it got sucked in stopping it up. I have a cap on the end of my auto siphon yes, but it didn't help much. What is the normal transition point for Primary to Secondary fermentation when...

So I did a persimmon wine and it was done at FG 0.997. I went to siphon the juices off the fruit to a secondary today and my auto siphon kept getting clogged with pieces of fruit and not siphoning. What can I do to aid my siphon to keep siphoning?