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Welcome to winemakingtalk

Welcome to winemakingtalk

Welcome to winemakingtalk

Welcome!!

As everyone has said, mold. And I agree, skim the mold off, rack it to a carboy, k-meta it and put an airlock on it. And I think after a couple of days, I would take a little taste of it.

Welcome to winemakingtalk

I know a lot of people like dandelion wine but to be honest, the amount of work you have to put into it just isn't worth it. You should see if you can buy a bottle somewhere to taste it to see if it is something you would like

Welcome to Winemakingtalk

it will add body to a thin wine

Hi Patti S welcome to WMT, we actually are not far from each other. I live in Saxonburg.

No I haven't used any oak during secondary fermentation and I am thinking yes this would be an opportune time for some oak. Also, taste the wine before removing the oak, time lines are good but tasting is better.

I use cubes and leave them in for 6 weeks and I do it during bulk aging.

Hi Jeffrob, Normally I use 3 oz. of Hungarian Oak in my blackberry and this is for a five gallon batch. I won't use more than 1 oz for a one gallon batch

about two weeks

I just use the amount from one batch of wine

Glad to hear this JohnT

Welcome Alex

Wishing the best for her and you JohnT

I would wait until after fermentation then add it

Merry Christmas!