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Haven't touched my raspberry or cherry wines since September. I racked them today with a dose of k-meta. I'm concerned about the cherry wine. It has a reddish-brown tint to the color; unlike my previous batch of cherry wine. I'm worried it's oxidized and it'll affect my long term storage. Smells...

Sneaky Pete has been bottled. It's hard to tell in the photo but it is a brilliant straw/golden color

Decided on a raspberry wine for August. My neighbor gave me 5lbs of fruit a few weeks back which I froze. Started this yesterday and pitched my yeast today. Raspberry Wine 5lb raspberries 2.25lb sugar 0.5tsp acid blend 0.5tsp pectin enzyme 0.125tsp tannin 6 pints water 0.5g k-meta 0.5tsp yeast...

I racked my cherry wine into secondary last night. 1.106 own to 1.009 in five days. I had an extra 850mL after racking so I put it in a 1L Erlynmyer flask and topped it off with water. I figure I'll let that ferment out along with my one gallon and use it as a top off after my next racking.

Since I couldn't find an answer I decided to use 1/2 Tbsp of lemon juice per pint. I would've liked to have found another use for the acid blend but such is life.

I canned six pints of tart cherries in juice today and will be canning many more over the next few days. My tree is in full ripening mode. This is my first year canning the cherries and as I read up on it, I have found that citric acid is used to help retain the color. I have a powdered acid...

Everyone else may be going strawberry but my cherry tree is in full fruit mode. Last year I made some mistakes but came out with three gallons of really good wine. Here is this year's first one gallon batch: 6.5 lbs pitted Montmorency cherries 2 lbs white sugar 4 pts filtered water 12 oz...

Today is the 51st week since I began fermenting the cherry wine. I had my hiccups in the process but I am very pleased with my first cherry wine. I can still smell the alcohol a bit but tastes wonderful albeit strong. It is smooth and dry. Enjoying a glass now while I slowly pick this year's crop.

Decided to pull an SG sample on day 3 of fermentation. Only down to 1.050-ish but fermenting away happily at 68F. The overpowering concord aroma has now given away to a banana-esque aroma. Not sure if that's normal with EC-1118 or if I need to add some nutrient. I'm thinking I'll be able to...

How many gallons will 20lbs of pure rhubarb make? A few days into fermentation and I'm not happy with my choice to use a Concord concentrate. It's the overpowering aroma right now and I'm worried it'll cover up the rhubarb in the final product. I have 6 more pounds frozen and can likely get...

Here is my plan for the rhubarb. Currently on DAY 2. 4 lbs rhubarb, chopped, frozen & thawed 2.25 lbs. white sugar 7 pts. water 1 tsp. pectic enzyme 1/2 g. potassium metabisulphite 1 can Concord grape juice concentrate 1/4 tsp. liquid tannin 1 tsp. yeast nutrient 1 g EC-1118 yeast DAY 1: Put...

I started a rhubarb wine today. I'm not sure on my complete plan yet but I will post it once I do know. Today I pulled 4 lbs of frozen and chopped rhubarb out of the freezer to thaw. It's in a mesh bag inside a lidded kettle. Once it's thawed I'll add sugar (or sugar water) and let it sit a few...

Glad to hear Medic8106!

After tasting it again today I decided to not back sweeten the wine. It's all bottled up and ready to age for a bit.

I did my bench trials and found that I liked 3.75mL of simple syrup per 30mL of wine. This came out to roughly 2 cups of syrup for my 1 gallon batch. My syrup was 2 cups water with 1 cup white sugar. I mixed the syrup and wine all together in a bottling bucket instead of dosing each bottle...

I did ferment dry. I was just updating.

I can't believe May is almost over. I need to put a bottle of the dandelion in the fridge and report back with the results. How did everyone else's wines turn out?

I dosed this wine with k-meta and sorbate this morning. Planning to back sweeten in the next few days with a simple syrup.

I'm glad I went back to read some of my old posts. I just dosed my cranberry wine with k-meta and sorbate with the intention of back sweetening in a day or two. I was just going to use a simple syrup but now I think I'll try the Welches!

Sample the Sneaky Pete this morning. I was pleasantly surprised! Its a nice light and dry white wine. I'll give it some more time before bottling and then I'll report back with a more detailed flavor description.