Recent content by brokenkettle

I recently was offered a good quantity of riparia, but chose to turn down the offer because of the super high acidity of the grapes. I later (too late) thought of the possibility of doing a semi-carbonic maceration process to modify the acids. No knowledge of working with these grapes...

Started the new wine this weekend and now I learn that I must be gone for the week and although I have someone to knock down the cap twice a day, the racking into secondary fermentation cannot be done until I return next weekend. What's the bad news? Will the "spent" grape skins create...

We are entering into the "candling" season of the pines and spruce here in Nebraska. Friends often use the new spruce tips to make a very refreshing beer. I wondered if there might be someone out there who has made a spruce tip wine or mead? Any recipes?

how much lime juice for five gallons? Thanks for the direction. I tend to agree that beginning with half the juice and "inching" forward is a good idea. And I have just enough juice to handle around five gallons. The plan is to ferment the juice out, then tinker a bit. Jack Keller does...

Hope someone has some background in this. I'd like to have a go at making lime wine, but all the recipes I find refer to using "x" amount of limes. The fruit is from our lime tree in Mexico, and of course one cannot bring whole fruit across the border, only juice. So, help me out, lime wine...