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Gonna miss you, man. God bless.

I've never hear of it either. Sounds amazing. From Haskap Information | North 49 Fruit Corp. | Haskap Supplier : I'll bet that makes AMAZING DB! Let us know in the DangerDave's Dragon Blood Wine forum!! Personally I would use 9 -12 lbs (instead of 6 in the recipe). The original recipe is...

The average person drinks 1.5 glasses of wine a day? I don’t know where that stat came from, but I always knew I was way above average! 🤪 I get much better mileage than that. If you work out the math, it appears those are Canadian (or UK) gallons, at 8 oz per glass. Or maybe it really does mean...

Very interesting. Gotta love the translation from "air lock" to "vacuum pump". :) Not quite the same thing.

You won’t be sorry. This was the best investment I’ve made since I bought my initial fermenters and carboys from my aunt. No lifting to rack, no stirring like crazy to degas, and bottling is almost fun. I hope you ordered a package that does at least those three things. I highly recommend the...

I really like @Scooter68’s tips in this forum: Getting Started in Country Fruit Wine Making ? All of the information won’t apply to you at this stage in your journey, but it may answer a lot of the questions you have now, and more importantly give you the reasons for when and why things are...

You’ve done Dragon Blood, right? This should be almost the same, except without the fruit to worry about.

Dollar Store knee-high ladies nylons. Here I get 2 pair for $1 (Canadian - is that like $0.10 US? 🤣). That’s what Danger Dave recommends in the Dragon Blood recipe. Discard when done.

There will be no foam when it’s ready to rack. If there is still foam, it’s not ready. By the time it reaches 1.010 or so, it will only be fizzing, like a glass of soda.

Looks good to me. Yes, generally once or twice a day is recommended until SG is somewhere around 1.010 (very rough number). Yes, the bubbles are CO2 from the yeast making alcohol. BTW, welcome to WMT.

Welcome! I’m just a little west of you... in Alberta. Are you planning to start with some kits, or jumping into the deep end to try making something from scratch? Either way, you’ll find this a warm and friendly place to get information and ask questions.

How about trying your process with a commercial wine? That should tell you if your process is right, basically. If the same thing happens, then one or more of your solutions, or you meter, is bad. If it titrates to a reasonable number, then redo your wine. It HAS to eventually reach 8.2. Using...

It’s possible to test the normality of the NaOH without a meter, but you need to have 0.1 N HCl acid and Phenolphthalein indicator. Or with just the Phenolphthalein, you could titrate without using the meter. See : www.extension.iastate.edu/wine/titratable-acidity...

Maybe try the other way around? Start with, say 5 ml NaOH, and add wine a drop at a time. How quickly does the pH drop? Maybe post pics or a video of your process?

And if you still have strips, you could get a ball park reading of the NaOH, and the calibration solutions. That might help pinpoint if the problem is with the meter or with the solutions.

I looked at that recipe, and it looks pretty good. One thing that makes me trust it more than some is that is doesn't call for acid blend, which a lot of them do, but I'm thinking is not likely needed for rhubarb. Here’s a few of my thoughts tho, take ‘em or leave ‘em. 15 lbs of rhubarb seems a...

Well, it was a fun thought experiment, but I have to admit, alas, my logic was wrong. :( I believe your calculation is correct: at saturation at room temperature there would be 34.4 g of CO2 dissolved in 23 L of water, and very close to that in wine. And my statement that adding 15 ml of...

I don't think it's off topic. This is a DB thread. Was a change in temperature possibly involved? That could mean something else. The DB recipe calls for Sparkolloid (you spelled it right), but some (including me) find that even after the wine appears perfectly clear, very, very fine sediment...

@Scooter68, I'd just like to clarify a couple of things in your steps G - N. You say in step N that step M is "the first racking," but in step J you racked from the primary fermenter into a secondary fermenter, while fermentation was still ongoing (SG 1.000 to 1.020, and still bubbling). I think...