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I have 8# of rhubarb in the freezer. that I want to use for wine. I think I need more of something to go with it, but strawberries and raspberries are way to expensive here. Any ideas of what I could use that is easily available from the grocery store? Concentrates?

Not sure where to post this.. My dragons blood quit fermenting at 1.066. I followed the recipe exactly except i added 6# of wild blueberries instead of the fruit called for. Starting gravity was 1.080, temp was 72-74. PH was 3.6 if my test strips are still good. I recall reading something...

I am doing my first ever batch of SP and it has gone very well, and is still going. yesterday I checked SG at .994 and while I had it out I degassed it....lots of bubbles released. Before gassing, there were lots of tiny bubbles rising up. This morning the bubbles are about twice as large as...

My winebox thermostat failed and I didn’t catch it till my skeeter pee was 108 deg F. Cooled back to 75 deg and all seems well. Actively fermenting. Will that high temp cause problems later on like taste or something else? SP seems normal now and is around SG 1.000.