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That's pretty cool! Would you send me the link for the food coloring so I can check it out? And of course, I need pictures when it's done 😊 Last year, I used fresh mint from my backyard pot for the infusion but decided to try the dried this time. The lime rum I found was from Bacardi. It's got...

I would love to see a pic of the label! I'm about the opposite...no close family to share my wine with but I have lots of friends who like it. Before Covid, we spent at least one night a week sitting in the kitchen or on the patio with a few bottles. Between not being able to do that and having...

I would say just keep an eye on it then. Sometimes it might take a day or two after degassing and/or racking for the smell to fully dissipate. I've had a wine start to smell a bit like sulfur but, knock on wood, it's always gone away with degassing or racking or both.

In my experience, one gallon batches can ferment quite quickly. We're you planning to use a fining agent or let it clear on its own? Is the sulfur smell really strong? And has it gotten worse?

Yes, definitely 🍷🍷🍷

As I mentioned in my comment to @KCCam, I use an Epson inkjet printer. Their DuraBrite ink is waterproof so my labels don't run. I love the thing, even though the ink can get expensive...but I feel that's the same with all printers anyway. I did the spraying route when I first started but this...

I worked as a computer network administrator for years so I've done a lot of the fixing and building but it was work, not a hobby 🤣. In fact, now I don't even want to think about doing anything on them other than playing with my labels. 😊 My brother runs a radio station and does some music...

Quite exhausting 🤣🤣🤣 Even doing labels at home adds more than bit to the cost of winemaking but part of the joy of this hobby for me is having an end product that's pleasing to the eye as well as the palette. I use an Epson inkjet printer because they're DuraBrite ink is waterproof. I print it...

How big of a batch is this? I've had a couple batches of Dragon Blood that fermented dry in less than a week so it does happen. The fact that sediment is dropping would suggest that it truly is done fermenting. If it's developing a bit of a sulfur smell, I would degass it thoroughly. Pineapple...

Thanks 😊 I feel like Bill Murray in Caddyshack right now! 😡

I'm a home grape grower with just 9 vines around my house that are all less than 3 years old. There is nothing fancy about my "setup"...most of the vines are just intended to grow up my chain link fence. I'm currently struggling with a gopher by one of my vines. I've tried a trap but he somehow...

I have always given my corks a quick dip in Star San before inserting in the bottle and haven't had any problems. After all the comments, I personally believe you have 2 different issues going on. First, even a really tight cork shouldn't break the top of a bottle. I could see it perhaps putting...

Wow, who would have think! I've always tried to warm up the environment when something wasn't fermenting well so would never have thought that the opposite would apparently help. Or was it just giving it time, do you think? Whatever it was, that's awesome news 😊

Hi 😊 I actually started with a lime SP for my Mojito and added about 2 cups of the mint infused rum. This last time I actually used lime rum and it turned out really good. That might be a good choice since you are starting with a regular SP. Here's my actual additions... 2 cups mint infused...

I'll offer an opinion on this for what it's worth. I would think it would be okay to rack into a primary vessel if that's all you have as long as you're going to bottle it immediately after that.

I'll continue to make my Mojito wine with the additions in the carboy because I love it that much. But like I mentioned, the margarita SP version isn't my favorite because it's too strong for me. Thankfully though I have some friends who love it! So it would definitely be smart to add rum or...

I love it when you taste a batch for the first time and find that it is now one of your new favorites! Cheers!

I did the exact same thing once when I was just starting to make wine (trying to bottle before racking off the fine lees). I realized the error of my ways though within a couple of bottles as I was bottling under vacuum and when you do so the wine drains back down into the carboy between...

If this new batch of lime SP stalls out like the last, I'm definitely going to go with the method of adding part of the juice on the back end. I've successfully made it before by adding all at the beginning, up until my last batch. I haven't checked my SG on the current one in a couple days so...

Adding rum might kind of make it taste like a daiquiri! Now I'm thinking I might try a version like that 🤣. You could go Dawg's route and do grain alchol...I personally don't want mine that "hot" though 😅 I've fortified my lime SP with lime rum and mint to get my Mojito version and I've also...