Recent content by PierreR

This is a Chilaen red from the "Passport Series" nice wine. Aged in bulk for a year.

I did it myself. I can get the juice here but holy crap its expensive!!

I have a 6 gallon (23liter) batch of pure juice blueberry, mellowing in the basement. Pitched yeast on same quantity of 100% Saskatoon berry juice yesterday. I'm liking the 100% juices. Flavour is amazing.

sorry!! Missed this. I haven't tested yet, but will be sure to fill you in as soon as I do.

Got up at 6:30am, got a brisket in the smoker. Tomorrow, Im doing a brewery tour (fathers day gift) Coach bus to and from. Kife is good!

Haha! It is what it will be! It has some already ( sulfites) have added 7 campden tablets to date.

Still has nice color...

That might have been part of it. It was only 74f. Being 48 hours after pitching yeast, it may have been the yeast finding its stride. My remedy was to steralize a large spoon, and get rid of the froth. Weird stuff, had the consistency of the froth you see sometimes in rivers.

Ive been to this site a dozen times, and "happened" on this today. Mods, this is from Kellers site, please delete if this is not allowed. There are basically four approaches to making wine from rhubarb, but all require cutting it into pieces first. (1) The pieces are then crushed and pressed to...

HAHA! Brother dawg, I think you and I would get along righteously!

OK! This is becoming a pain in the butt in spite of its self. I have had 2 foam overs today. Ive added no nutrient or energizer. Its frothy, not just bubbly. Ideas on how to control? Would this benefit from bentonite?

I made a red wine jelly a few years ago. Anyone else done this?

@hounddawg rhubarb grows from a tuber/root or bulb. Most seed houses carry it.

SG only checked after water added. As Greg said, there really isn't much in rhubarb juice to bump SG. As for flavour, it is still quite pronounced, after the sugar was added, the liquid smelled like rhubarb pie filling. Sweet and tart at the same time, if you can picture it. To explain what...

Ended up using 40 pounds of rhubarb. Juice yield was near 14 litres, say 3 1/2 gallons. Soaked pulp in 3 gallons of water and strained, added to juice. SG was 1.007 lol! Added 14.5 pounds of corn sugar, and I'm guessing 4 to 5 pounds of cane sugar ( ran out of the measured corn sugar) go the SG...