Recent content by mfadams4

Very nice looking. I've used a black sharpie and covered it with clear nail polish. It definitely helps to know how much volume there is from the shoulder to the neck.

This is a good thread, it’s helping me come up with a plan instead of just winging it. Sorry for the length: 30 lbs of Rhubarb to make 5 gallons of 22 brix wine. It takes me about 6 lbs of frozen/thawed rhubarb to bucket-press 2.5 gallons of juice. Last year’s rhubarb wine used the @GreginND...

First batch of Dragon Blood and first batch of Skeeter Pee 5384 + 6 DB + 3 SP = 5393

I found this website and wealth of information when it kept showing up on my Google searches. Wow, how did I not find this site years ago. I've been making wine (some good, some bad) for many years with eastern Washington grapes. I've got an Oregon Chardonnay finishing up that's my first frozen...