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You must have a lot of time on your hands, or very limited freezer space. I’ve made foraged blackberry for several years and always used frozen whole berries. I’ve not heard of anyone not fermenting the whole berry. Theoretically you might be missing any tannins that would be in the skins/seed...

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I think you would be better off getting the pH down just a few more tenths. If the pH is 4 or more, you run the risk of spoilage as the fermentation tapers off.

I would think it’s easier to control the flavor post fermentation, since the flavoring won’t interfere with the yeast, good or bad. Your flavorings seem fairly cheap, so definitely worth trying.

It’s doable, but perhaps not advisable. There’s an old adage about not adding good wine to bad wine, hoping to make the bad wine better. This falls along that sentiment. What your “low flavor” wine tastes like is your opinion and it is by definition correct. So yes you can add more fruit...

I think you’re close enough to get the yeast in there now. Taste you can fiddle with after it’s fermented dry.

And no one got stung! Win!

If Indiana is anything like Ohio, since you already have enough for a gallon, by the end of the year you might have enough for 10 gallons.

Making wine already from this years crop? Most people freeze all the fruit they pick/forage. Most fruits don’t ripen all at once. Maybe more importantly, freezing releases a lot of juice when thawed. Freezing ruptures the cell walls releasing the juice. Like Chuck said, process can be very...

When we built our house, we included in the design a basement wine cellar. The research we did suggested to put it near the north east corner. You get the cooler morning sun, instead of the blazing evening sun. Our cellar goes from upper 50’s to mid 60’s over the course of a year (as measured on...

Where’s the fun in that? I would have lit a fire and watch the fun ensue! I carry an epipen too. Maybe I wouldn’t do that after all.

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F#$&@ Japanese Beetles.

The business might not be opposed to you digging them up and taking them. Depends on if they think they are a nuisance or not.

One of my favorites, the rest of the family doesn’t like fish, so I make a dinner for me. Lake Erie perch, sweet corn, garlic scapes, caramelized onions, splash of salsa, all drenched in olive oil, in a foil tent, grilled at 400-500 for 20-25 minutes. Washed down with a juice bucket Viognier.

Here’s an idea... https://www.amazon.com/Erivess-Freestanding-Refrigerator-Dispenser-Adjustable/dp/B0C46WNZ9J/ref=asc_df_B0C46WNZ9J/ Maybe turn the temperature up so it’s in the mid-50’s, not cold beer temperature.

I think that’s perfectly acceptable. There will still be viable yeast, so the new juice will just contribute to being wine. If it was me, I would have used all the juice I had in primary, and add wine to top off at every racking as needed.

Testing out my homemade trommel for sifting compost. I get free leaf compost from a neighboring community. Unfortunately it comes with sticks, stones, asphalt, and trash because the city uses commercial shop vac trucks to suck up everything in its path. This system sure beats my manual, panning...

Using a refractometer for measuring wines with alcohol will give incorrect results. That is why your vodka read so high. The proper technique is to use a hydrometer. It’s possible your wine is fully finished to dryness. Given that you used wild yeast, it’s realy impossible to say for sure...

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