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I'll bring a couple of bottles to parties. Good to gift a bottle when visiting a relative, and possibly one to drink. A few friends get a bottle or two gifted to them. Many people don't have access to homemade wine. It's a novelty item.

BlazingBerries BerryPassionate

I used our well water when making beer. It turned out very well.

I've experienced similar. Maybe it required a little space to breathe. Most people uncork and drink immediately. It most likely released some volatile gasses into the empty space in the bottle

A majority of my Fall 2019 Reds are bulk aging in 5-gallon carboys. After about 3-4 rackings (9mo - Year) I just let them age in the carboy, until bottling time. I'll bottle the 2019 vintages before the fall of 2021, and then age for another year. Now, some of the 2019 Reds sacrificed...

A link to Minnesota University What's wrong with my plant? : Garden : University of Minnesota Extension

1.Where do most folks buy their juice for wine? Local Supplier, or vineyard, or online 2, Do you put the additives included in the kit in your wine? Only Oak, Kmeta 3. Do you ever make changes to the wine by adding more sugar for instance? I think most people tweak their wine process, after...

I farm, harvest, move, crush and destem, ferment and press red grapes. Only because they're grapes from one single estate. I'm in control of the outcome from beginning to end. I'm able to record harvest information, grape condition, other factors, down to which row the grapes were harvested...

My experience says it's necessary to add nutrients when using RC212. I've used crushed grapes, placed the skins, and juice in the must. Some things added 1.) dead yeast for nutrient (food) to the must before adding RC212. 2.) one crushed B1 tablet, 3.) magnesium 4.) 1/2 DAP dose 1 day after...

looks like lees at the bottom. I had lees fall out in a bottle that I put in the fridge. I had bottled that batch directly from an aging carboy. There was a little lee at the bottom of the carboy, but not much. When I bottle I siphon from the top and work the siphon down as the carboy empties...

I found this. Don’t Have Neem Oil To Prevent Pests In Your Organic Garden: Use THIS Instead

Things to consider when making homemade adult beverages, to avoid spoilage: Container and bottle Sanitization, beverage acidity, alcohol ABV, antimicrobial additions (hops, sulfites). organic honey also has anti-microbial properties (do not add honey to wort/must that is too warm), end-product...

If not said already you should wait until you have degassed the wine before taking an acid reading. Yes, new wine tastes harsh and acidic. Best to use potassium bicarbonate to adjust the must pre-carbonation, wait. Time heals all, including acidity.

Reasonably Tax any alcohol or Weed and be done with it. Booze, beer and wine, and weed shouldn't carry large fines or jail sentences, and all ordinances banning it, or regulating it should be struck down. Now with that said, under the influence, laws (any kind) should stay in place. if you...

Yesterday I had my home insurance agent on the phone. If my renewal was today, it's 50% more for the policy, than I paid 2 months ago. Afterwards, I called around just to check, some places were even more costly. Realestate agents are saying there's hardly any inventory to sell.

They didn't stick around for the lighting of the candles?

A few recipes for making homemade fungicides. I'm not sure how well they work, on "rust". Me, myself, and I wouldn't hesitate to use wine-making supplies for the treatment of orchard, vineyard, or garden issues. Such as Potassium bicarbonate as a treatment for powdery mildew, maybe Kmeta as a...

Your culprit might be nearby juniper. Red cedars and other junipers are most often infected by the cedar-apple rust fungus. Related rusts are cedar-hawthorn and cedar-quince rusts. The life cycle of these rusts requires two different host trees. Cedar-apple rust needs a juniper and an apple...

I'm a little surprised that the fermentation stalled at SG 1.010 using EC1118. Did you check the hydrometer, working correctly? Just asking because EC1118 usually ferments all fermentable sugars extra dry when I've used it. This invites another question. Were all the sugars in the juice...

I use BM4X4 yeast for some of my reds. I like it. It's a powerful yeast mixture. In the past, I had purchased wine in buckets from California, shipped it in a cooler truck. Once brought home they started to ferment the next day cause they warmed somewhat. So maybe the wine was using the...