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I made a pumpkin last year using one out of my sister's garden. Not sure of the variety but it tasted good going into the bottle last winter. I may open a bottle around Thanksgiving and try it out. The last month in the carboy (out of 4) I added a couple cinnamon sticks.

This turned out to be awesome. A light citrus flavor color like Mountain Dew and went in a hurry.

Any special instructions for getting rid of the toxins I am reading about? A friend has a load of bushes almost ready to pick.

Wow I fell better already. More:b

You probably don't want to hear about the $.69 peaches on sale at ours. I have contacted a local fruit market and they said they will have over ripe peaches later on for 5 buck a plat . Cant wait.So I bought some to make a gallon while I wait.

I agree with Tom. More study is needed so I am going to the kitchen for a glass right now!

I hose them off. Soak in oxy clean for a while. This helps remove most of the smell and some of the stains. I always spray them with sanitizer solution prior to using. I sterilize everything that touches my wine. I'm kinda picky!!

I think it was Wade that said a good wine maker will have a good selection of equipment. The more options you have the better.

Luc makes large batches of Plum. Contact him.Or you could mail it to me and I will let ya know how it went.:db

Hey Ugly Bama guy is that a self portrait? If so I think we are related...:slp

Those 4 liters are great. You get 5 bottles at bottling time plus a glass to sample!! They also make 1.5L jugs, same brand and very useful. They take a 6 or 6 1/2 stopper.:f1:f1

:u Well I did open a bottle and the smell was gone. Good flavor but not all that full bodied. A friend dropped off 9 lbs a couple weeks ago :dbso I started 2 gal with that. These were very ripe so maybe I will get better results. I used Red Pasture yeast this time so I had no stench.:r

I think you should switch to potassium metabisulfites. Sodium adds a salt flavor not needed or desired. Also with no sterilization you are bound to end up with vinagar sooner than later.

Are the raspberries wild ? I made a batch from wild berries last year using 4lb per gal. and, knowing everyone has different likes and dislikes, I felt it was too rich! I am dropping back to 3 lb per gallon this year. Maybe it is a difference in the berries?? To each his own i say, if you like...

Sounds about right to me. Now that it is in the secondary no more stirring. The PA is only a good reading at the beginning prior to fermentation. Where ever you started is what potential alcohol you have after fermentation is complete. Hope this helps, Steve

They are a buck apiece around here.:mny

I forgot to mention that I used the 3/8" copper pipe as a racking cane when I bottled the wine. Thinking was that one more exposure to the copper and alot of surface area, since it was all going thru the small opening, would help. My plan is to open a bottle over the 4th :iband see what I have...

I agree with Troy. Sometimes ya just have to walk away ha ha. The last time I racked at a SG over 1.03 I had a volcano of fruit spewing out the top of my air lock. I usuallu wait till it gets around 1.01 or so.

Maybe I can answer a couple questions. The filtered water is all I use with the mind set of quality quality quality. The amount of sugar doesnt matter except to get the correct starting SG. Did you settle on using 2 primaries? I have done that a couple times with good results. It all goes into...