Recent content by docanddeb

I got the old cherry pitter on Ebay... makes the job super fast! We have cherries in our yard and acquire some nearby as well. Cherry makes a great melomel as well.... try some with a vanilla bean too... yummy! I used D47 for my melomel and Montrachet for my straight wine. Debbie

Be sure not to use pumpkins that are "past prime" and shrinking from sitting on the porch. Also, the small "pie pumpkins" have more flavor and are preferred for wine. The squashes, such as hubbard, butternut and buttercup are preferrable to the standard old "jack-o-lantern" style due to better...

I make a phenomenal red raspberry melomel. It does take 1 yr to be of great quality. We have regular and everbearing types. We got 119# from our small patch this year... yes, my husband weighs it all! We get far more berries from the everbearing variety. I find yellow raspberries lacking in...

What was it you were trying to do with the addition of the sugar? Debbie

My homegrown rhubarb is VERY high... don't remember off hand what it was. I steamed juiced, then canned it right away. Worked great! I don't have the same source as I used to, but it wouldn't be hard to find people that have too much around here! Might have to get more next spring and play...

Acid must have been adjusted... those are good numbers. I started a sour cherry from there and the TA was 1.12, I think... it started!! Wasn't sure if it would. I made a roaring starter and acclimated it pretty good. Debbie

I have the powdered version of the malt now. I'll try it next year on a port! I didn't realize it replaced some of the sugar!! Cool! Debbie

Steve, What were the numbers on that rhubarb from Walkers?? I think I might try a 90% raspberry and 10% rhubarb. Debbie

I've made a fair amount of rhubarb. I would stick with 3# per gallon on it. The acid may prevent it from starting without calcium carbonate. Walkers tempers the acid and sugars for you, usually, so that can help too. Google spiced rhubarb wine... I've made some nice wine with that. It...

I would keep at least a few bottles, age them and see what happens over time. Debbie

YEAH!! I pitched this morning and I see bubbles... thank goodness... otherwise, I have a cherry going too and could have used a little of that to get it roaring too. I always say... you learn far more from 1 mis-step, than by accidently doing it right 100 times!! Next year, we can all...

Making Stollen... into rolls today, then some mint oreo truffles for the college girl to get through finals this week. I have 2 new wines started as of this morning... so something to watch and smell for a few days! I'm trying a new recipe tonight... pizza rolls. Sounds delish and simple. We...

But hot water is a no no for glass, right?? It can start small cracks forming, then with a little stress... POP?? I just know that WE work really hard to get the goo off plastic... it doesn't seem to stick to glass as easily. I hate to see someone put a bunch of oil in a carboy and then...

Did you add acid blend to the batch too? I saw the recipes in another post. Cranberry is of the same family (sort of) as blueberry. It's a natural element Benzoate that is causing the problem... PLUS the low PH. Unless you make a roaring starter, then add a little of the cranberry to it...

I can't imagine putting vegetable oil IN a carboy, then trying to get it all out. I also don't know how it will react to PLASTIC. My plastic fermenters take a lot of work to get it off... glass is easier. I take a wad of paper towel to get it out of the neck. Debbie