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Thank you for your response. I was worried that I needed to call it a loss and throw it out.

Rhubarb wine Started 8/25/22, used 71B yeast with a slow ferment after one week. I had read the yeast could be difficult, and so decided to add 1118 yeast and transferred to carboy after fermentation. 9/16/22 white mold or yeast? at the top of the carboy (no picture). wiped it clean, sanitized...

Just curious, what yeast do you use?

I am after maintaining as much fruitiness of the rhubarb as possible and was leaning towards 71b. Needing high alcohol is not an issue for me either as I am interested in the maintaining as much flavor of the rhubarb. Which of the yeasts you tried yielded a dry, fruity wine. Was it a major...

I am making rhubarb wine for the first time and have narrowed it down to three recipes. My current dilemma is two of the recipes call for “wine yeast”. I’ve looked at the different charts and have become overwhelmed with all of the information and options. I am wondering if some of you would be...

I started a batch of cranberry wine made with fresh cranberries. I found a recipe that didn’t look complicated. It is: Fresh cranberries, sugar, dried cranberries, yeast nutrient, Lalvin D47 yeast. Starting SG 1.090. It fermented well in the primary. wrecked it to the secondary when the SG was...

Can you describe your handling full carboys routine? Thanks

I am new to winemaking and started with a kit for merlot, which I think is going well. I have 10 pounds of fresh cranberries that I would like to make into a wine. Does anyone have a tried-and-true cranberry recipe they are willing to share. Thanks