Recent content by Forager

Hi guys, Got a bit of a weird situation. So I made a 3 gallon batch of apple cider last October and everything went smoothly. It's still in the secondary carboy now (March 17th) and I was planning to bottle it today. However I noticed that there are suddenly bubbles coming up again. Not a lot...

Hi guys, Question for any cider enthusiasts, couple of things actually. So I decided I wanted to go for a lower abv batch of cider this year, something more easy-drinking. Anyway just racked my three gallon batch to a carboy to age till spring and I'm a bit concerned that the abv might...

I'm thinking of adding some black current liqueur to a top up a batch of mixed-berry wine (blueberry, elderberry, juneberry) that I'll be racking fairly shortly. The batch has been in secondary for a few weeks now and i need to get it off the lees and into a final carboy fairly soon so it can...

Thanks Stressbaby! I'll post updates here as it progresses, hoping for the best. Sounds like I might need to consider adding a bit of acid then, I don't think juneberries are known for being very acidic. Would be interested to hear how your quadberry wine turns out! Do you grow those four...

Hi Everybody, I've got some leftover fruit in my freezer, not enough individually to make a batch, but enough as a whole to hopefully make a gallon. Does anyone have any experience mixing these fruits together for winemaking? From what I've read, elderberry needs diluting with water (3-4...

Has anyone here made a wine from Canada plums (or Black plum as they're sometimes called)? They're small and have tough orange skins with yellow flesh which is very sweet and tart when ripe. The US has a similar variety called American plum. Anyway they grow wild on a nature trail nearby my...

Yup all good, fruit bag pulled up, and still a bit over a gallon. I also still have a couple more jars of cherry juice from last year that I can use to top up when I transfer to secondary. Also pitted all the cherries right after I picked them. Most people and online posts that I found seemed...

hey nice pics pgentile. So I finally started my gallon of tart cherry wine today. 8.5 lbs of tart cherries with a half liter of cherry juice that I canned last year, and a tiny bit of water just to bring up the volume a bit over a gallon, one Campden tablet and 1/2 tsp of pectic enzyme. Will...

Hehe, or at the very least we'll make a pretty good living!

I'd let it bulk age at least a few months as the taste will vastly improve over time as well as get rid of most of the CO2. Having made hard cider a few times the difference in taste after a few months is remarkable. 6 months to a year it's even better. When you're ready to bottle, and if you...

Never tried a blueberry wine before, though tempted to start one. I recently picked about 10 lbs. but it's all earmarked for other stuff like jam, cooking, etc. Curious though as to your proportions. I would've guessed that to make 5 gallons you'd need at least 20-25 lbs of blueberries, would...

Hey Toledocoffee, curious as to what coffee cherries taste like. Are they at all edible? I've heard some say that they taste a bit fruity and flowery. Love the idea that you're trying to make use of what's usually wasted!

Some good points and things to consider in that list Scooter68, I appreciate it! Waffling now between sticking with the one gallon, or getting some more sour cherries from the store (sale on now) and doing 3 instead.

I always top up nowadays, learned that lesson the hard way when I didn't top up my first ever batch of hard cider and it ended up turning into hard cider vinegar. I do try to avoid using water though as it both lowers the alcohol % and messes with your ph. Personally I'd argue that a watery/thin...

Yeah after reading a number of other threads about cherry wine I'm going to try my best to add as little water as possible. I'll have about 8 lbs to put towards that gallon, plus I've got around 1.5 liters of juice that I preserved from last season that I can use to top it up. The only problem...