Recent content by Merfenter

600 what? and to 0? for me whos swedish and new to the forum.. :) what percentage home made you drink?

...####### #### #### ######! crap! 😯 mine just got censored - U will have to continue the phrase..! ;)

😆 You who like this need to listen to ciskokid - pizzaman 🥳

a percentage was probably the better way... ofcourse mr overcomplicated brain... 😅 thank you @ratflinger

How is your 'own wine' - divided by - 'bought wine' quota? I think I'm a 32:er or something.. (just a brief calc - I don't buy much wine.. :)

Thank you Bigdavek! I love the short response time on this forum!! and I appreciate your reply, thx! very valuable info for a semi-newbie like me.. I hope I fulfil the give/take quote 😅

I have gotten some new ingredients and just got the idea to ask if anyone have used that already? I bought the dried elderberry for color and the ground rose hip for tannines :)

'those sneaky swedes'.... 😅 I don't know if you figured out why the cranberry was so.. uncooperative.. but I have an idea. It must have to do with the 'vaccinium' part in its latin name.. ;) not that reason alone.. because swedish blueberries and others also has that... here it comes...

oh! but I don't find any webshop I can buy it here in Sweden or EU..

Yeah I wonder what time is best. To leach out lots of colors and tannines, alcohol might help when leveled up.. which need some time. I think I will try 3 weeks next time. The 'thing' I try to describe has a hose where the wine sample goes out when CO2 is pressed in, so no danger even with...

oh that was a really good tip!! thank you. I usually use rc-212 + ec-1118. I will add 71b to my arsenal :)

Cool - yeah, do it! my niece study there. Its 7 hour trip from mid east coast, where I live.

Tack :) Do you know from what part of Sweden? niice! late summer my house is surrounded by wild lingonberry och blueberry. I have not made a lingonberry only wine. But used them in several.

Thank you Christopher! :) You have a very swedish name ! oh boy.. I am very prone to deepdive rabbit holes..! xD

OK, very interesting about 'astringent flavor is a multiplier of acid flavor'! I think that is why they almost taste too acidic even though pH is not too low. I think bulk storage of these will do them really good. Ah cool.. marbles or other 'filler' :)