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Update: It looks like (fingers crossed) that the starter is working. I am seeing the cap push up and bubbles when I stir. So I think my lessons are: * Don't be in a hurry to add all your ingredients * Go with the starter sooner Thank you for all the help. I will keep everyone updated.

Update: I started another packet of yeast 71b again in the jar with a little water and some must. It seemed to get started. While it wasn’t vigorous it was fermenting. I have attached a picture of what it looked like after about 20 hours. I went ahead and pitched that and now it is a wait and...

It has been 7 days since I started. Just started the yeast culture to see how that goes.

Yes. I added 1 tsp of nutrient three days after pitching yeast.

So it looks like my first foray into rhubarb is not going well. I think due to operator error. So here is where I am at: started with 17 pounds of chopped frozen rhubarb that I let thaw. Once thawed I added some k-meta and let sit. Tested pH with strips because meter is broken. First reports...

I agree only blend to improve, not to reduce.

Some time ago there was a great thread about some of the more experienced wine makers on this forum stating that they really liked blended wines as they elevated the wine in general. That inspired me to try to make my own blend. So in 2020 I set out to make my own blend. The goal was to use...

I try to only get the wild blackberries as they are free and I really like their taste.

I did two batches of wine using Himalayan blackberries. The first was 7.5 pounds for a gallon batch and I wish I could have had more. I also made a blackberry port and there I used 10 pounds of fruit.

It sounds like there are two questions there: 1. How much fruit to use per gallon and 2. What to do about pH. 1. I have read multiple times on here and found it to be true in my own wine making journey that blueberries is best at 4-5 pounds per gallon of wine. Other fruit works best close to 10...

I look forward to it. Are you going to do a 50/50 split on the fruit? Also are you going to blend pre fermentation? I am curious to know because there is lots of discussion about how strong the blueberry flavor is and also whether it is better to blend pre fermentation or after.

So far the wine tastes really nice. It has a good flavor of pomegranates and is not too sweet. It has been a few months since I opened another bottle which means I need to do that. As far as the seeds I did freeze the seeds first. Once they were thawed, I tried to crush them with a potato...

Too much pressure for me...

I just picked up some merlot grapes that I am looking forward to turning into wine. The shop that I got the grapes from reported the pH was 3.4 when they picked them. I got them home and my pH meter is reading 3.9. I do not trust my pH meter and I am ordering another one. The question is should...

Thank you all good information. I was thinking about blending Cabernet Sauvignon and Syrah. I was also thinking of getting merlot and trying to make a rose. Fortunately I have a couple weeks to decide.

I have the opportunity to purchase small lots of wine grapes grown in WA. There are a lot of varieties so excited about that. I have two questions about making wine from grapes. (Okay way more than two, but two I would like help with immediately). 1. What is the difference between Brix and SG...

Unfortunately it will taste watery. I would look for the thread “tweaking cheap kits” for how to rescue it. You can add some flavor packs (fpacs) to primary or add in secondary as well. I also started kits as they are a great introduction to wine making. With your next kits I would let them...

Not much of a recipe but I would thaw everything out and mix it together and then add pectin enzyme, enough for a one gallon batch. I would wait 24 hours and take SG. Add simple syrup a little at a time to reach desired starting SG. Measure pH and adjust. if all of that does not give you a...

For me with fruit wines the key is that the wine is clear I check the bottom after each racking to see if and sediment is still dropping. Once there is no sediment then I start thinking about bottling. You also want to make sure that no co2 is left. Tasting it to see if it is flat or has zip...

That is a good point about the stevia. I was going to use the commercial stuff but that has added ingredients so may not be the best choice. It is good to know that there are options.