Recent content by ehlenrg

Several months ago, probably longer, I sent a message concerning some of the vines I had a few of which were King of the North supposedly "discovered" in a Madison WI neighborhood. Some people wanted me to report after I made some wine from the vines. I only had about 3# of King of the North...

Anyone familiar with the advantages, disadvantages of the various additives used for body? This has probably been discussed but I didn't have much luck with a search. Glycerin, raisins, bananas all are used to add body or mouth feel to wine. I've used raisins in the past but the price gets a...

Mary Ann, probably for the same reason I prefer fruit wines.

Just started 6 gallons of cranberry wine. The recipe called for 1# raisins per gallon. After finding out raisin were $2.99 per pound, I split the batch into 2 gallons without raisins and 4 gallons with just to see it they actually made any difference when I was done. Now for the question...

Thanks everyone. I'll go with the simple syrup and the refrigerator. Shouldn't be a problem using any extra up. I've got backyard grape, rhubarb, cherry and a sauvigon blanc going right now with 60# of concord and 30# of cranberry in the freezer to start this weekend or next.

I did a brief search on this subject (no luck) because I assume my question has probably come up before. I ferment to dry unless I mess something up like a cranberry I've mentioned before. I then back sweeten to taste usually end up with a SG of 1.002-1.006. Invariably I run a little short...

I had a similar problem with my last batch of cranberry. I had a high starting sg 1.115. It's a long story let's just say it involved fresh berries and concentrate and I was green enough to not try to lower the sg before adding the yeast and dumb enough not to ask for advice. After a couple...

Will do on the Brix and acid and thanks for the link. Looks like Bilbo and I have a similar mindset.

I managed to harvest a small amount (6#) of grapes from my backyard vines this year. The grapes are King of the North planted 2 years ago. I'd like to see if I can ferment whatever small amount of juice I get. I've got a Sauvinah blanc kit that I thought I'd start and then pull off a cup or so...

Small town celebration of cranberry harvest. Crafts,art and lots of things made with cranberries. Cranberries for sale---the reason for my being there. Local winery Three Lakes Winery started about 30 years ago with cranberry wine and now makes several types of fruit wine along with some grape.

I was wondering the same thing about the effects of time in the can. That's exactly what the taste reminds me of. It's been a busy summer up here. Fortunately, I've had some time for wine. Right now there's a green apple gerwestaimer kit, cranberry, 2007 cherry from the tree in the front...

I'm far from an expert but I rack from the primary in 6-9 days. Mostly dependent upon what else is going on in my life. I'd like to hear about the end result because I'm planning to try fresh fruit next time. My last raspberry was from a Vintner's Harvest can of fruit using the 3 gallon...

Looks like the Edelweis made it. A couple of small buds coming through. I checked with a couple of guys at our local club (Prairie Home Vintner's) and they also said just give them time that for some reason their Edelweis were really slow this spring compared to the other vines as well.

Thanks everyone. Looks like I have a few techniques to try out next time I dress up a bottle to give away. Right now I'm concentrating on starting some new vines. St. Pepin and LaCrosse. Looks like I lost the Edelwiess in the -25 weather last winter. King of the North came through fine.

I picked up some PVC closures to dress up the bottles I give away. Is there some secret to smoothly shrinking these without wrinkles or do I need to purchase a special shrink wrap gun?