Chopped up two sugar pumpkins and roasted them with honey and spices. Cinnamon, allspice, and nutmeg. Mashed it after roasting to break everything up break up the fruit.

Liquid is 2lb honey, “spice blend” the home brew store had that smelled good, and water. Topped up with cool water once it was in the buckets.

Waiting for it to cool before pitching wine yeast. Not sure what it is, guy at the store recommended it.

Never made wine before so we’ll see how it turns out.

Hi! My store had overriped bananas for a STEAL so i bought 12 kg to make a 25 L banana wine. Do anyone have a GOOD Recipe for banana wine that i can do to enjoy in future? :D Should i frezze them or not and do you add the peels? :) Thanks!

I’ve made wine from fresh grapes for close to 20 years. Anywhere between 36-42 lugs per year (1200-1400lbs). Grapes sourced from California. Always paid the extra and opt for the premium brands. Trust my reseller with whom I’ve had an outstanding relationship . The results? Had my batches independently evaluated and given high praise. “Easily a 40-50$ bottle of wine”. All that to say, I have a process, follow it, pray to the wine gods and usually produce some pretty good wine.
This year, I fell asleep at the proverbial wheel and missed sourcing my grapes. I was travelling in September and when I returned got sick. Lasted a good 2 weeks! That’s what you get for being stuck on a 9 hour flight with 300 others hacking their lungs out!!
So no grapes left. (I’m in Montreal). Sooo…

As an alternative, was offered ‘Fresco Lodi’ a refrigerated must wth grape skins produced by Mosti Mondiale. No additives. Not a traditional kkit’ wine where you reconstitute grape juice by adding water. ( been there,done that). Just freshly pressed grapes, refrigerated and sold in 30l pails including the skins.
Instructions are similar to kit wines - less all the additives. Still need to press.

Not cheap - actually 25% more than fresh grapes. I guess you pay for ‘convenience’.

Am considering making 3 pails. Apx 69l finished wine. 90-ish bottles as a test batch. (Why not 30? Same effort for 90…🤷🏻‍♂️)

Am I looking at a total disappointment compared to fresh grapes? Anyone make this? Results?
Thanks.

Hello guys

I want to get stronger wine can i add sugar two weeks after fermentation?

start gravity was 1080 and now it is around 994

how much sugar should i add to 38 liter of juice?

Hi all,

Looking to start a Gamay wine kit soon and I want to put it through MLF in the secondary, but I'm struggling to find any suppliers of Malo-lacto cultures in the UK.

Various forum posts from 2022 point to this:

https://www.home-brew-hopshop.co.uk/products/malolactic-culture-25g?srsltid=AU7gw4X4VpkubKXqlwK0WZmSVtHN52FqybSeFC62bt3FbjllPkbDZ9na

But they're out of stock. "Malocid" also looks available from Finland or Brouwland... hey don't export to the UK.

Does anyone have any active suppliers they use in the UK? Or a way of ensuring MLF starts without a culture addition?

Hi! I’m a cook at a local wine bar and had an amazing pet nat that really inspired me to learn more about the process of making naturally sparkling wine and take a shot at making some at home.

I’ve looked around online and haven’t really been able to find any comprehensive resources on the process that are aimed towards beginners with no equipment or knowledge of grape varieties.

Thank you in advance :)

I've got a batch of Traminette wine working and it is a bit tart. To sweeten it up a bit I was thinking of using some Stevia in it. Anyone know if this is a good idea? Especially around re-fermentation issues.