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Welcome! You've found the site where wine is appreciated, and very rarely lasts long enough to depreciate

Wisconsin seems to be a hotspot for Marquette grape vineyards ----I enjoyed Sunday 5/22 a 2020 harvest single estate bottle of Marquette wine. The grapes were grown in Michigan east of Port Huron. I harvested, crushed, fermented, the grapes myself. I have to say it's better than many commercial...

Some wineries bulk age wine in barrels/containers for years. Some people bottle their newly made wine ASAP. Some DIY's bulk age, for 1-2 years and then transfer the wine to gallon jugs for the remainder of the wine's life (til drunk do us part). A gallon jug isn't a 5+gallon carboy, nor is it a...

It's probably the CO2 in the wine and its young age that is contributing to the rocket fuel alcohol taste. I made a batch of Guava wine once. It ended in the 18% area. At first It was quite alcoholly tasting (harsh rocket fuel). I let it age and eventually bottled it and stored the bottles...

Color of groundhog's fur? tell me more. I imagine a 1-year old groundhog/woodchuck is fully grown. I once live-trapped a smaller groundhog that was causing damage at a woman friend's yard/house. I didn't notice a distinctive fur color. Though I wasn't looking for it.

Did you make wine out of Rose of Sharon? If so how did it turn out? I have a few Rose of Sharon in my yard. A few have double blooms.

I have never made lilac wine. I have thought about making or flavoring an apple, or peach ferment using Rose of Sharon ( Hibiscus syriacus). I have a few in my yard. Supposedly the flowers are edible and leaves are used for tea. You know for medicinal purposes...

This is a good place to ask questions. Good ideas too. Welcome aboard!

How about adding Dry Ice (CO2) to purge the headspace? That way you can measure it. http://www.barrelblasting.com/dry_ice_info_sheet.pdf

I'll have to look at my notes this weekend and will do.

heard that carrots are good for your eyes. It's recommended to nourish eyes from the inside out. This might be the ticket. lol Thanks for the recipe. I'll eventually give it a try based on what you've described.

I've not added carbon when making Wine, or tried making a FW wine kit. Matteo, I see from your message, using carbon in the primary phase is best to keep the flavors intact. In my experience, I only saw browning(oxidation) when crushing fresh juice from White Grapes, and delayed the ferment...

My homemade doesn't taste like a particular grape variety until 18 months. I usually count on the feedback I get from friends and family. I have a sister she will tell me the truth about any wine of mine that she doesn't like, or she likes. She actually liked my 2019 Chardonay oaked wine...

I was thinking of putting a smaller bucket with the garlic ferment into a larger vented bucket outside the house. Maybe in the garage. I'm thinking as the smaller primary bucket heats up because of the primary fermentation process it should do the job, even if the weather is a little chilly...

Winemaker81, Thank you for posting the recipe. "Warn the werewolves and vampires before starting fermentation". lol I'll heed the warning. Most likely, start the fermentation, then put the primary bucket in a larger safe vented container outside the house. Otherwise I'll be on the outside. lol

I do not grow my own garlic. Garlic will be a Costco purchase. I might buy a few bags of it considering food price inflation/shortages. Making Garlic wine will be used for cooking (maybe herbal medicine) when it becomes hard to find at the grocer.

Thanks for the reply. Interesting that the garlic is the "fruit" that is fermented. I haven't tried any kind of garlic fermentation. If you are ok with it, I am interested in the recipe. Also any tips for clearing it, though I'm thinking that might not matter. Any pointers are appreciated...

Just what I need. More wine ideas! lol Seriously, if one adds garlic, is it during the primary or secondary fermentation, or during the aging stages? Has anyone added a garlic clove inside a bottle of wine just before corking it? I've gifted wine as cooking wine, along with recommendations...

When younger, a friend and I hunted squirrels during small game season. To cook I would 1st make some popcorn, grind it and use it to bread them, then sauteed them, and they were good tasting. Crockpot wild rabbit, venison shoulder and venison neck were good. I once cooked...

What I'm getting out of the hobby is a developing discerning wine palate. Also, I know the ingredients used during the winemaking process. I like to think that I am a better judge of commercial wines, because of it. I don't hesitate to use a bottle of my red wine in a Beef dish like Beef...