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I was planning on doing this, but then it would dilute the abv. So, not sure...

Never would have thought to try tea. I'm making a blueberry SP variant and want a very blueberry flavor in the end. I'll have to try this out with some Celestial blueberry tea.

It costs like $25 to make a 6 gallon batch. You might as well go big. :P

That's interesting because I have a 6 month old mead 3 gallon batch with 2 lbs of dark cherries and 2 lbs of pineapples that I just sampled yesterday. The smell and taste of the cherries definitely have a major presence. It took a while for it to come forward but it eventually did.

Some of you might remember the clearing problem I had with the strawberry rhubarb. Welp, after 3 months of letting it sit in the carboy, this thing is finally clear. Time does clear all. :D Benefit of that is it had a bit of time to mature. I siphoned off a bottle to let my official taste...

I did a banana, peach, pineapple, and mango. Turned out good and have had people say it tasted similar to a certain kind of white wine. I don't remember which they likened it to though.

Man. Having problems on new strawberry rhubarb variant. Forgot to add bentonite. Very few bubbles come out when trying to degas further. Added more pectic enzyme. Still nothing. Any idea what else I could try? It's been a few weeks already.

Highly suggest the pineapple, mango, peach, banana variety. Everyone loves it.

Better start up a continual production line. :)

It might need more pectic enzyme. I had the same problem and had to add a second dose after racking. You can easily test for this by mixing 4 parts rubbing alcohol 1 part wine sample. Let it sit for a while and then see if there's any stringy clumps.

EC-1118 likes warmer temperatures. Put it in a warmer location or slap a brew belt on it.

How many pounds of strawberries did you add? I just did a strawberry version and racked it for clearing. Wonder if I will have to do the same...

Sorry for lack of update. Someone else that came with us that knows what they doing came out and picked it up to do alongside their grapes they got. Oh well, too bad. In response to the question, Austin is home to the Austin Homebrew Supply which is one of the best homebrew stores in the US...

Just be careful. It goes down easy. Wasn't paying attention once and accidentaly drank a whole bottle while playing a computer game. :dg

So basically: Make sure PH and SG levels are fine. Fill up fermentation bucket with the juice and grapes. Put in chemicals and pitch yeast. Press everything after fermentation is complete. Don't need to add any water to it? The rest is just sweeten to taste, age, etc like the rest?

This weekend I went with my Aunt to a vinyard her coworker is part owner in to help pick and everything. We ended up getting about 150lbs of crushed Sangiovese (well actually a blend with 75% Sangiovese). It had been SO2 treated. From what I can tell, wine making from fresh grapes is a lot more...

That's surprising. Mine was pretty awesome right at bottling. The 2nd variant I did I bottled it, took to a dinner with some friends, and they all raved about it. I hadn't even tasted it before then.

Started a strawberry rhubarb variety yesterday. Pitching yeast today. Going to be interesting to see how this comes out.

Yeah this helps. My first batch I had an awful time. Couldn't keep a syphon at all when racking or bottling, so I had to keep pumping. Second batch I never lost a syphon at all and bottling was easy as pie. I'd like to get the floor corker one day though. The double lever is a pain. :(

Looking to try a strawberry rhubarb flavoring. Wondering if anyone has done this yet?