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I have had great results with black and blue berry, I use 2 gallons black berries and 1 gallon of blue berries for a 5 gallon batch. I do this because of the natural sulfites in the blue berries and the likelihood of sticking fermentation is less with more black berries. I also freeze the blue...

Yes,the O-ring blocks the liquid in and seals the air out. I just didn't have it tight enough to the O-ring. It frustrated the heck outa me till I noticed the water was in the threads. I tightened it again and it worked like a champ.

You sure come up with great labels Dan. You have a good eye.

Mine did that on my initial run using water, I just didn't have the housing tight enough.

So, if you make Jalapeno wine...make sure you soak your fermenter with oxi-clean and rinse very well. If you just washed it and rinsed it you may have to label your next batch of apple wine "PEPPERED CRAN-APPLE". That is because I tried covering the jalapeno residuals with Cranberry concentrate...

I couldn't decide which one, so......

That's the bottle I always look forward to. The taster.... I would also put it in to top up and not worry about it.

I have a rhubarb strawberry and banana clearing right now. It is very good. I would say you have enough rhubarb for about 1 gallon.

Happy Birthday o Wise One! Keep em comin!

It is amazing how much TLC some places need to grow something like black berries. I cant get them to go away. I have a full 1/4 acre of them. This year I am pulling them out with the excavator. After a fortune in sprays, they always come back..........

It is a personal preference thing. I like to concentrate it more so it doesn't dilute my ABV. If you think there is too much alcohol flavor go with out concentrating it more. I think you will enjoy it either way, it shouldnt dilute 6 gallons by much.

Hey Denise, how'd that saskatoon wine turn out?

Subscribing!

I think it would make an interesting combination of flavors. You want to reduce it down to syrup on the stove before adding it. Don't add it before you stabilize though.

Welcome! Great friendly people here.

I added during primary Robie. I think its ok. time will tell, I was just curious if it would fall out and stick to the lees on the bottom. I degassed so that may help too. This is one great kit. Tastes great before aging can't wait to try some in 6 months.

I don't ever boil the water. I just get it steaming and stir until clear. As far as making it referment quicker, maybe but if it is stabilized with sorbate it shouldn't. I would rather see signs of referment sooner than later anyway, the last thing you would want is a surprise ferment after...

I am soooo jealous. I have to find any and every unused space in my house for wine. Here is my clearing room....

Hot water makes sugar dissolve in the water more completely as it melts it. It is not necessary in primary just makes it a better solution to measure your SG. Back sweetening would use inverted sugar so you get a more even mix of sweetening in your wine and less solids to clear out. Hope this helps.

I have racked out of secondary on my CC showcase Old Lodi Zin kit. I wonder if the oak dust is going to settle out and compact into the Chitosan and Keilisol. I thought I might have been able to rack off of it but the finer stuff seemed to be suspended and traveled through. Is this one of the...