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Do you think I should cut these down much shorter, or leave them at their pre-transplant height?

🤣 Good to know but I have no idea which is which at this point. Before I got there the homeowner had already let someone else have half of the vines and showed me the summit tag that they found...I only found the carlos tag. Hopefully I have some of both...

With 12 hours notice, I found myself with an opportunity to transplant 15 mature "scuppernong vines" from a farm in North Carolina before the new homeowner cleared the land. With limited time to research, I did my best and cut the roots about 12" from center. There really wasn't a discernable...

its ready to drink right away

it wont last long enough to need k meta anyway. i have made a couple dozen gallons of DB and i've not used any k meta, sorbate, or sparkalloid for that matter. ymmv

i soaked it overnight in kmeta. any other sanitizing suggestions for this ill fated idea?

i wondered how much swelling would form a wooden gasket, so i filled it and just let it sit. as it turns out the spigot swells up enough to completely stop the leak. now i have to let it dry out again so i can remove it and sanitize it, and the real question is, how comfortable am i with...

hmm, thats a great idea for a quick gasket. i think i'll go looking for some 1.25" OD tubing.

yeah, i'd like a simple cork solution, but it would have to be pretty big. the hole is 1.25" diameter, and i think i would need to invest in a hand corker, since my floor corker wouldnt quite do the trick.

This is a sweet 15 gallon crock. I love using my 6 gallon crocks as primaries, but this one has a hole at the top and bottom. it has this wooden spigot, which (not surprisingly) does not make a water tight seal with the enamel. i gave it a few good raps with a mallet, but any harder and i...

Dave, I don't know if you've considered this yet, but your recipe is so packed full of flavor, I haven't been back sweetening it. Since its such a fast drinker, that also reduces the need to sulfite this. I haven't been adding either and it keeps just fine. I've made dozens of wines without...

Also consider that the sparkalloid is unnecessary. This turns out just as tasty and just as gorgeous without it.

Just a technique that id recommend. start with 3.75 gallons in your primary, that way when you rack into your secondary, you can leave the sediment behind. That's just me, I always make extra. If its something that im going to bulk age, I make a gallon and a half extra, so I can fill my intended...

Very true. I have been hoping that every extra day might in some way affect the color to some deeper shade.

Personally, I've been fermenting to dry in the primary, and leaving the fruit in and stirring daily the whole time. Once its dry, I pull the fruit, wait a day or two for the solids to settle, and then rack to a carboy. That's just me.

well shoot, you can drink it in a week! it's just about as alcoholic as its going to get after about that long. it just wont be clear. clarity is really just a nuance, and an unnecessary nicety. you can make lots of drinkable stuff in two weeks or less, just dont enter it into any...

i've made it with yeast other than EC1118. it'll still turn out great. EC1118 is a notoriously fast fermenter, so if you used cotes de blancs, it may or may not be ready in the same record breaking time. as you're seeing from some posts, even using EC1118 doesn't guarantee the "15 day"...

exactly :c

In answer to your question, quite often when making fruit wine, you do just as you've suggested, hit it with some k meta, wait a day, then pitch yeast. With skeeter pee and variations like dragon blood, I'd venture a guess that the acidity of lemon juice is sufficient for killing off those...

so without the lemon juice i'm not sure its a variation dragon blood. you're making a wine from mixed berries. i'm not sure but i think that's a blush, right? i'm making one now from 5 lbs frozen blackberries, 1.5 lbs frozen raspberries, and 5 lbs japanese plums. they are pretty tart so i...