Recent content by RussMiner

Thank you! Good advice!

My Elderberry wine!

Welcome! This is a great forum to expand you knowledge about wine making. I started with 1 gallon kits and now I own a fruit grinder and press! The recipes here are wonderful and the people helpfu.

I have five 500 ml bottles of Lingonberry drink concentrate. Has Anyone used these for making wine? If so do you have a recipe?

Starting a 3 gal batch of blueberry/rhubarb wine 7 pounds frozen blueberries and 4 lbs frozen rhubarb. Been sitting covered for the past 3 days and I am squeezing the mesh bags daily. I’m shooting for a 10% abv. Going to also add some vanilla notes. My question is what should my starting SG be...

According to my particular package, it calls for 1/2 tsp per gallon so 2.5 tsp total for 5 gallons.

As some of you know I’m making a 5 gallon batch of Rhubarb wine. I have racked the wine to my carboy and reattached the airlock as directed. I am wondering if adding peptic enzyme will help when it comes to clearing in a few weeks. My current SG is 1.010 down from 1.080

Rhubarb goes very well with strawberries

I am using LD Carlson fruit wine base. Added 5 tsp yeast nutrients 1 tblsp tannin.

I keep a note book on every batch of wine I am making, including starting and ending SG, all ingredients and quantities added, plus any additional things like pectin enzyme or tannins etc. my apartment temperature is always kept at 70 degrees. Based on your advice I will check the SG every other...

Yep I have one. I will be giving the Cabernet a test in a couple of days.

Thanks for the warm welcome. I am now working on my 1st 5 gallon batch of Rhubarb wine. It appears to be fermenting stronger than the 1 gallon Cabernet WineXpert Kit.

Just an update here. The fruit base with yeast nutrient added. Is happily bubbling away in the primary 5 gallon fermenter. The 1 gallon Cabernet has me worried. Not much activity at all.

Yes this is the LD Carlson fruit wine base and the first listed ingredient is fermentable corn syrup.I plan adding the appropriate amount of yeast nutrients also.