North American Fruit Explorers mailing list at ibiblio

[Tom Olenio <tolenio@sentex.net>]

Hi,

The mistake was having the primary fermentation in a stoppered container.  
Allow the primary
fermentation to happed in an open pail, with loose lid, or cheesecloth 
covering.  After the initial
rapid fermentation settles down you can siphon it into a carboy with a 
fermentation lock.

This should cure the purple spots on the ceiling.

Later,
Tom

Hector Black wrote:

> Yes, we've made blueberry wine with very few changes.  The main problem is
> that we put it straight into the glass jug and the fermentation was so rapid
> that it popped the bubbler on top and decorated our living room ceiling with
> some interesting purple spots.  I guess most anything would work as long as
> you leave plenty of room in the jug for rapid fermentation, or do that part
> in some kind of open container and siphon it into the jug later.  Works will
> with grapes.  Muscadine grapes seem to change flavor and not so nice as a
> wine after the steam juicer.  Same thing happened with mulberries..  Hector
> Black
>
> ----- Original Message -----
> From: "Bruce & Joyce Caldwell" <thecaldwells@Access4Less.net>
> To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
> Sent: Friday, December 19, 2003 5:01 PM
> Subject: Re: [NAFEX] Corporate farms
>
> >
> > > With all of that juicing and jellying, I hope you have a steamer juicer
> > > which adds very little water to the juice and is oh so good!!
> > >
> >
> > Alas, I haven't. I was wondering if anyone has used the steam extracted
> > juice to make wine. If you did, how did it do? Any changes in the recipe,
> or
> > the finished product?
> >
> > Joyce
> >
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--
Thomas Olenio
Ontario, Canada
Hardiness Zone 5b