Search results

These wild grapes are growing on my fence with my black raspberries. I can hand pick each "berry" i dont mind especially in my yard. If i let them get too ripe the birds start staining the place up. Should i hand pick and freeze each day or just pick clusters at the end? There are lots of...

I made some wine with Kroger frozen apple juice concentrate on my birthday July 16, 2022. Its a month old from start. It cleared beautifully and yeah it was juice so i understand why but just saying. So this morning August 15, 2022 a month in and fermenting came to a halt at least a week ago...

Im no expert but ive made 2 batches of strawberry (still fermenting) and both smelled worse than anything else while fermenting. Kind of a meat smell. One batch was made with actual local grown strawberries and the other is from bacardi daiquiri mixers. Both had a very similar and unpleasant...

Thanks again. Yes i have 2 hydrometers. I use light colored electric tape for labels. I date it, apv it, yeast variety it, desctibe exactly what i used for fruit etc. I appreciate you help. Ill start thinking a bit before asking questions.

Right, right head in the clouds again.

I would call that blueberry farm bro. You probably won't find tart blueberries anywhere else but maybe farmers market. Im sure they would love to hear from you too.

I ran out but plan on picking up some 2.5 gallon ones next. Im trying to find some 6 gallon food grade buckets but they all seem to be brew buckets (no real difference to me) and they want 20 prices for them. One thing about glass is it saves from racking right away. I think a good soak in star...

Thanks for pointing the name differences out. I didnt know about that.

Thanks again bro. Im learning that juicy stuff usually flies in a glass jug but if there is any kind of particulate in the must look out. Thinking of that banana must i put in a glass carboy... that stuff builds a seriously thick cap and thats what seems to lead to trouble lol. Im making...

Ok, i realize this is kind of out there. Im making straight chocolate wine from organic cacao powder. Its an experiment and i just whiped up a gallon batch. I used Lalvin QA23 because its supposed to lend a berry taste. Im mostly making this wine for female friends and was thinking valentines...

Im making a chocolate wine and entertained the idea of making chocolate cherry but after thinking, figured i better get more experience before trying something like that That chocolate seems to ferment big time and experienced my first wine volcano. I used organic cacao powder. I took a lick...

Just got off the phone with blueberry lane farm. They are out of tart berries right now but Elliots and Darrows are supposed to be ready in a couple weeks. To me thats where the flavor is, sweet blueberries are kind of bland in my opinion. Some varieties are way more bland than others though...

I was checking out Vintners wine bases. They all have high fructose corn syrup and cost as much as buying actual fruit so i had to pass on that plan.

Hmm, dry fermentation.. Dont know anything about it. Thanks for the advice I'll freeze them today.

Tis the season. Im going blueberry picking and possibly raspberry picking this week. I like the tart blueberries. Can't remember exactly which ones but i think Darrow. I used to work at a blueberry farm in Otter Lake, Michigan. Pruned way more than my share of blueberry bush. Does anyone know...

Ok, i just acquired 20 pounds of pitted tart cherries. Im going to try and make something awesome even though im a rookie lol. They are in the fridge right now. Should I freeze them first? I have acids and bicarbonate coming tomorrow. Dont like them in the fridge much. Concerned they will start...

Thanks again, i mean big time! That is easy to understand and it really helped me out. You are correct, ive watched a lot of YouTube videos and read a lot of bs and there is little info about PH. I watched a few different channels and lots of wine was started but you almost never hear squat...

Thanks for your help, its very much appreciated. These are probably stupid questions but ive tried to find answers to and are a little confusing to me. So from now on i should use tartaric acid to adjust high ph musts prior to fermentation and set it to the desired PH for the type of wine im...

The must is in a 5 gallon food grade bucket. So about 5 gallons.

Well its not wine yet, it just started fermenting last night. I couldnt find an answer so i just tossed in some mangrove jack CY17 yeast. I looked and looked but couldn't really find any information about setting your must PH pre fermentation. Only thing i could find was an answer from Google...