I agree with Bryan - backsweetening is more art than science. The best method I have found is to taste test.
I also learned the meaning of a new phrase - "oechsle-range"
Interesting idea, but wow it's very expensive! I definitely think it'd be a great idea for people with health concerns, but it doesn't seem economically feasible as a general sugar substitute.
Recipe (like most of you this is subject to change on a whim):
I follow @GreginND process as far as extracting the juice -
1. Cut stalks into 1" pieces and freeze
2. Thaw and add K-meta
3. After a day or two, press
3. Measure the juice, add the same volume of water back into the pressed...
Thought I'd just post a pic and a couple of thoughts on my most recent batch of rhubarb wine, bottled last week. This was made with rhubarb I harvested last summer and froze. This particular batch was made from the stuff I had leftover after making raspberry rhubarb which turned out quite...
My Rose kit is still in the Speidel under airlock. I wasn't around to add the nutrient booster (if there was any), so I guess I'll skip that step too. 😁
Hoping to get it racked into a carboy this evening.
A bit of a wrench is getting tossed into the comparison beteween my and @Old Corker Grenache Rose kits - I was traveling a couple days last week, and I'm going to be gone all this week. Consequently, I haven't paid much attention to my version without the carbon. I took a quick look last...
I've heard that about it getting cloudy also, but I don't think it's true. I was worried about that so I kept mixing up new batches everytime I did something. Started checking the pH and it seems to be fine after weeks. Now I keep a spray bottle filled with it and I just refill it whenever I...