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If I had sunk a lot of money into this and wanted to get anything out of it I would consider... 1. Boil it down into a syrup, to be used with a fortifying liquor like Everclear to make a tasty cocktail. 2. Boil it down into a syrup, add red wine, heat it up making it into a winter spice wine.

It’s working, it’s working!! Now is the time to add nutrients.

In my opinion it does defeat the purpose. I use an idophor solution to sanitize, and no rinsing.

Nice garden. Looks like it came right out of Better Homes & Vineyards. :h

It’s not just what others think, it’s the recommended practice. Always add Kmeta when adding potassium sorbate. The two work together.

Welcome to WMT!

For sanitizing it should work, if you’re worried then double the dosage.

Totally agree. I would even dilute the must with water and try more yeast, before tossing it out altogether.

I’m not a mead maker. The SG seems a little high. Maybe that’s one reason people step feed meads, too high an SG doesn’t work all the time. Given that honey has anti-bacterial properties, I wonder if the spices you added do as well? Are you actually fermenting the spices? I would probably have...

Retired now so no more excuses not to tackle those multi-hour projects. Sidewalk in front of the house started tilting, maybe an inch at the worst, but definitely could be a trip hazard. Also makes shoveling snow a hassle when the shovel blade hits that area. So it affects me more than anyone...

How do you propagate? My patch is wild edge-of-the-woodline. It’s a jungle to maintain. Each year I try to cut paths in to take out deadwood and gain access to fruit. Last year I harvested over 100 pounds of fruit and probably only got a quarter of what’s there. I would love to dedicate part of...

When you get the picture, tell them you think it was photoshopped!

I would not use the Star San, just Kmeta. Kmeta itself is optional, I’ve done blackberry without ever using Kmeta. As long as you’re using a commercial yeast, a yeast starter protocol, and your fruit is relatively clean, then the additional step of dipping is unnecessary, as well as the Kmeta...

Interesting... Maybe the non-wine-drinkers are drinking Everclear! :i

I must have missed this thread. I like Riesling as a varietal because you can make it in a variety of styles with dominant notes of apple, pear, floral, mineral, etc. Viognier is a varietal that is compatible with Riesling so I started making that too. My recent batch of Riesling, I added 5%...

Continue as normal. There was just a lot of CO2 in the wine.

Mix it with a white grape wine and call it a rose. Now you have 34 gallons!

I would not skip the packet. The kit has been formulated for success. Besides, the packet has already been paid for.

I totally agree. The blackberry harvest seems earlier and the berries are larger. Today I picked two of these. I’m estimating each is a pound of berries.

I’ve tried to use Collinwood but they are difficult to work with. Have you looked into your local food terminal? If your just getting started, you might want to try kits or juice buckets first. They don’t require expensive equipment to distempered or crush the grapes.