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They look like pears but taste like strawberry or blackberry mixed with a watermelon. The wine is smelling like blackberry does when is is fermenting. This could be a very spine wine. The little thorns are really no problem just don't handle bare handed. Tongs of light leather gloves are all you...

I didn't figure them to be native. Just wondering if any ever made there way over?

You guy's got these across the pond? I made a five gallon batch Sunday used 30lbs of the pears that I smashed in a hot water boil 8lbs sugar pectic enzyme nutrient and 1118 yeast. and a gallon of 100 percent blueberry pomagranate juice.

Check out the apflewein recipie on the American board. Excellent .

Wow ten days is a lot of patience. Mike

Wait a little bit. Heck it aint like you got 30 lbs of fresh fruit or something like that. After all it is just a couple bottles of juice and some tea bags. Don't seem worth a worry to me. If it don't start throw all five dollars worth away and start over. Mike

That is just backwards of how I collect the wine left at the bottom of carboys after racking. Funnel what is left into a two liter plastic bottle and sit in fridge. In a couple days all the lees and solids will collect to the bottom. Then sit in a large clean glass bowl and prick a hole about a...

The idea of letting stand upright for a few days is to let the air you compress into the bottle from corking to escape. I read where it only works if it is a natural cork. Mike

Coming along nicely now. This is a primary shot of one my volcanos. Got them in the secondary now and have only had one eruption so far. Don't have nearly as much sludge as I had figured on. May only lose a couple bottle when rack time comes again. I have RW Knudson pure black cherry juice to...

It should ferment dry and I can sweeten if desired. This is one of the funnest wines I've built. It will be fun to watch it clear out once it calms enough to get in a secondary with an air lock. So far it has been so wild and not a fruit fly or a fruit fly's mother to be found, I haven't even...

Got one going now with 52 boxes of the candy. Talk about a volcano. [img]http://i3.photobucket.com/albums/y84/oogaboogachiefwalkingdeer/101_4999.jpg[/img I have 6 gallons but divided in two primary buckets. This a seven gallon only half full. The five gallon next to it is foaming to the brim...

No I am looking for a chocolate covered cherry candy recipe. Much different from a simple wow. Mike

Anybody got a good recipe for chocolate covered cherry wine? Thanks Mike

Take all but the last three inch's of with a hose as big as you can find. Use it open ended. Then use the one you been using to leave the trash behind. You can also use both an open ended large bore and your standard rack tube at the same time to really get them done quick. Mike

If it taste anything like mine did you will be giving the sink drain a cleaning. A cross between diesel and kerosene for sure. Mike

I stirred and put sanitized hospital gloves on and tried to squish daily. I also added pectin enzyme the fruit is still in good shape. I have heard of a lot of people doing a second run with the same fruit. So would it matter to let it go a few more days? Mike

I am doing a batch of pear with 30 lbs of pears and 10 lb of peaches. I wonder how long you can leave the fruit in the primary. I don't have a press so I cored and chopped them. They have been in for eight days and don't seem to be broken down very much at all. I got a good boiling ferment as I...

Sorry the 2 lb is for a five gallon run. Mike

No it will ferment dry as a bone. Mike

Add two pounds of brow sugar and you have a real nice drink. Mike