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starting sg, 1.120, ill get as much as I can probably 20 lbs?

I had put a batch of strawberry kiwi together consisting of 42 lbs frozen strawberrie and 12 lbs fresh kiwi. all was good until the first time I went to stir it. I noticed that my 14 gallon fermentor was almost full to the top, so I raised the straining bag and it looks like there is about 10...

agree I agree with you, also the kiwi are a little on the tart side, they may intrude so 10 lbs it is. I turned my wife into a wino with the last batch of straw kiwi. she'll like this one too. thanks.

Just received 36 lbs. frozen strawberries and 18 lbs. frozen kiwi. the last batch of strawberry I did I used 24 lbs. per 6 gallons. turned out kinda thin still drinkable. I am asking, to use all of this fruit should I make it a 6 gallon batch? as this is what I thought would work best. I made a...

thanks to all who fed me the advise on the watermellon wine i started last fall. it turned out great, i used 5lbs strawberries with 6 gals. of pure watermellon juice and it will get filtered today. and set aside to age. cheers

I have a ton of k1-v1116 lalvin and red star montrachet. which one would work best for wisconsin wild grape just plucked and squashed 30 lbs of em this weekend. or should i wait for another strain like ec-1118

v-rod joea132 looks like ya run a v-rod

first couple of racks the idea would be to use marbles for the first rack or two, ive never had to rack more than four times using marbles its just another option for beginners

marbles one option would be to purchase marbles online and top it up with steralized marbles if your going to make lots of wine it works well and you don't have to worry about tainting your wine

hydrometers buy three more hydrometers! label your carboys they arent all the same. saves time when it comes to racking. use sterilised marbles to top up like i learned from wade e. then the differtent size carboys wont matter?

wow wow yesterday morning 1.053, last night 1.030, this morning i sent to secondary at 1.015, smells awsome still workin hard blowing the water out of my galss air lock changed to a plastic one. at this rate itll finish soon

pasturized im sure the melon juice is pasturized. the apple juice i ferment in winter called simply apple and it ferments in about 2 days really, it goes off like a slow bomb because it has no germs or wild yeasts in it no preservatives shelf life is reletivly good some mild sacrifice to flavor...

me too I also have more melon frozen and it looks like ill be making more. as of this morning, 09/20 its at 1.058 nice pink color too i put 5 lbs strawberries in with six gals. juice so the strawberry seems to be very prevalent so far we'll see how it turns out should be in the secondary...

all's good Well, it would seem that the watermelon/strawberry is boilin real good goin as good as any other batch i've started. began at 1.093 corrected and 12 hrs laterits 1.078. temp steady at 67deg.f smells good looks good, fizzing real hard. Thanks for the tips goes out to all. now maybe in...

68deg. it is the 6 gallons of melon juice are in the primary along with all ingredients including 5lbs. strawberries. at 10:00 am 09/18 i'll pitch a healthy dose of 1118 @ 68deg.f and with a little luck things will start movin'. ive always used more fruit than needed , seems to add more fruit...

heat control ya, thanks for the advice. i have a couple of temp controllers and wraps ive been using they work great and i always ferment on a shelf off the floor. do you think 68 deg.f is ok for watermellon?

good plan ive been reading about keeping the juice/must cool for the first 24 hrs. it also sounds like ill need to get the 1118 rockin pretty good prior to adding. ive always used a pretty hot yeast starter with some nutrient and sugar, seems to help all ferments. my " wine area" in the...

yes but no ya i squeezed and de seeded the melons by hand wound up with six gallons of yummy juice. i had to put it in the freezer because i was out of nutrient. had to order yeast and more bottles anyway just took it out and put in the fridge to thaw this morning. when the yeast and nutrient...

thanks I appreciate the well wishes and thank you theres no place like the badger state

watermelon thanks, i have to shoot for what? maybe, .55- .60 ? and i will add the strawberries to help add acid and flavor?