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I don't see why not. Oranges make WOW and there's citric acid in lemon juice, CJ Berry lists raisins, currants and sultanas under Dried fruit and has a Mixed Fruit wine recipe. I expect the vine fruit would overcome any flavours from the mixed peel. I doubt there would be pectin to worry about...

+1 BB glad it has gone Lava Lamp for you now. Dave NE, one of mine has been reluctant to stop which I put down to changes of temperature. My Moley's Fruity type wines have also gone down well as bartering items.

A can of wurms?

Same here there's a local tree that came down and fruit probably isn't ripe so I'd like to know if it is useless or not?

And don't forget you can buy it when it is at its cheapest and freeze it whole for using later. Sounds like a good recipe idea. I like ginger.

Plum like things - if a tree has part fallen will they still ripen enough to use? Moley....... glad you enjoyed. Markp ..........why not ask him if you can harvest his berries and offer him a bottle of the wine and prune it for him (for yourself) at the same time bandit .....Sloes we got, I'm...

Turbo Cider is a winner in my book and I'm going to be making it again, and more juice wines too, while my country wines are sitting ageing.

Could be the local weather at any stage. If its any consolation the elderberries are green here and two forays have only reaped 8 ozs of blackberries. :(

Is Jan1960 a forum name? New genre Vinography - pics of tipples.

Cor, that is a very good haul!

Sweet :lol:

Jack Keller's website has a section on this. http://winemaking.jackkeller.net/yeast.asp basically have enough viable Saccharomyces cerevisiae yeast to begin with and also give it the conditions that favour its growth rather than those that are ideal for the organisms we don't want.

:thumb: Looks completely normal. Juice wines can be like that. Just rack/syphon off into a clean vessel before bottling.

Yeast multiplies itself so you don't need a huge amount to start with. I use Young's super wine yeast compound at 5ml teaspoon per demijohn this contains nutrient as well as yeast and if I'm using a '5 gallon' sachet I split it into four - I use half to do two gallons and save the other half in...

I've taken a cork bung, made a shallow groove up one side top to bottom, made a hole large enough to take the rigid part of the syphon tube after taking the cup end off, threaded it through then put the cup end back on. The bung keeps the tube vertical and the cup end stays perfectly still. I...

Mine is coming up soon too (50 something - 4 I think) I have asked for a filter, an auto syphon would be a good gadget too.

IMHO it's entirely up to you if you want it sparkling or follow the usual route for still wine.

You have my commiserations.

Hi Jeff, There's no silly questions, except ones you don't ask.

Eek, sorry Spun, I didn't mean to worry you.