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Good to see you finished with something that you like. I didn’t read all the posts but caution you If you intended to sweeten before bottling read up on how to treat it first. It will start fermentation again and blow corks out. Big waist worse mess. Potassium sorbare and k meta are what to...

Thaw in a press bag. Simply freezing causes rhubarb to juice out more than you’d expect to get already. Not dealing with pulp later is priceless. Mix away. Many of the plentiful wild blackberries have a flat flavor. The addition of rhubarb can/does fill that hole.

Don’t sell yourself short. I earned a Gold award at the Newport Or. seafood and wine festival. With fourth or fifth batch I ever made. A tropical fruit mead. My methods I learned here are pretty much the same batch to batch and I dreamed up the idea a proportioned it per an idea I had. It...

It will be a quite interesting color.

How long has it been fermenting. What does it taste like. You may have returned to best fruit, some folks take advantage of the over ripe discount and prefer the most ripe fruit possible. a few bugs although not desirable, I don’t think are an issue unless they clearly have infested your mash...

Changed my focus to wines that I intend to drink or serve within a year of bottling. I have bees so meads are what I do. Oxidation hasn’t been an issue to this point so initial kmeta to start. minimal racking till clear, bottle and serve. I’m not making grape wine that needs to age in oak to...

How much wine are we talking about? The wines I made that were a hit didn’t last nearly as long as I thought they would. I probably would have been fine to shoot for low and would have been healthier for it as I discovered how sensitive I am to sulfides.

Adding extra sugar will just up your alcohol unless you use a low threashhold yeast. I’m curious what yeast you used that stopped at 1.010.

Hello all. Been away quite a while. A whole lot of life has kept me pretty busy. Shortly after another prominent member had an issue at work and retired on the spot. Stuck working for a miserable heating company I got inspired to find a better employment option as I’m a few years from...

You already have solid advice posted. I would like to add that sediment falls out on its own time line. More important that finning agents is to not bottle anything if sediment is on the bottom of your car boy. When you hold a bottle for your Friends to see, if there is mud on the bottom that’s...

You could have cold crash the intire batch befor bottling. Depending on how large the batch, there ard a variety of ways to do this. Gallon jugs in a fridge. A dedicated fridge for carboys or i use a container that holds a carboy and i ice it. Sometimes adding salt to make colder. Some climates...

Another vote for vaccum pumping.

If it doesnt start in a timely fashion, make a starter with same yeast. Hydrate the add sugar and fermaid k at least a qt 1t2 gallon would be better. When it gets frothy and clearly going to town add to your must.

I dont really have a recipe. Wouldnt follow it if i did. About two lbs per gallon of water and fermaid k per instructions. One over ripe banana and the juice from 1 lemon per gallon Lavin d47 or 71b yeast I have a habit of using apple juice in place of water but not always, i generally am making...

Tart apple leave tye typical green apple flavor that is easily detectable

Breathe dude

Oregon South end of the willamette valley