Recent content by CameronRoadCellars

Thats interesting. We never gave it a thought that any would be usable but that makes sense that it may only be bad at the top and we could save the bulk below. I hope it never happens again to find out!

We do it initially in the primary fermenter. We have waited until the frozen berries are up to a reasonable temperature before adding the campden tablets. We then wait for 24 hours before adding the yeast. We had read about doing that a long time ago and not really sure that is necessary? Is...

Thank you! Nothing like a failure to push us to reach out for some sage advice!

Too late for pictures as we discarded the two fermenters yesterday. It was whitish cloudy and lacey looking on top. The underside was clear as it was being siphoned off.

These were wild picked black raspberries and cultivated raspberries. The other possible variable is for the past couple of years my brother has been helping pick black raspberries at the edge of the woods by his hay fields and freezing them for me. My 85 year old mother has also been freezing...

My husband and I have been wine making hobbyists for around 20 years. We average around 6-8 six gallon batches a year, typically a variety of berries or plums. Mostly fruit is found and picked in our local area. We typically use fresh or frozen fruit that we have picked and stored until we...