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Fall is a busy time. Have to get things buttoned up for winter. Hope to get a couple more days in fishing then winterize the boat and the trailer. Get the garden ready so next spring will be time to retill and plant. Time to get firewood in, that will take a few days. Probably have to help...

Bet when you get em thawed out they will be easy to crush. Freezing tends to break things down a bit. Arne.

LOL, quart mason jar instead of a half gal. Careful with that stuff. Arne.

Still a few of us around, tho. Arne

From when we were talking about the magic balls, instead try some rock salt. Throw a little in with a little water and swish it around. Usually works pretty good. Arne.

Lol, time in the bottle. Glad it is working great for you. Arne.

@Rice_Guy didn't I read a post of yours that helped someone else with this? Maybe adding high octane alcohol to it? Thanks, Arne.

A lot of the burn that is in a young wine will disappear with aging. Give it a few months and try it. Bet it will be much smoother. Arne.

Well that is the wine that got me into winemaking. The old tree out in the yard had a bumper crop, picked all Kathy wanted for pies and jelly and bunches left over. Started picking and made a batch of wine. It was drinkable but thought it could be better. Went hunting on the net, found some...

If pie cherries, use at least 6 lbs per gal. I have an ancient pitter and pit them. If the pits are left in it will be bitter after fermenting, but If it is aged for a year or two the bitterness tends to go out of it. I don't know if they have pectin in them, but I hit the must with pectic...

Sweet or sour cherries?

Hmm, chop em up, throw em in the ground and keep em watered. They most always come up and give a crop. Probably our soil, north of here a few miles they grow some commercially. Hard to find ground the corn farmers and bean farmers not planting. I imagine that is where the money is. Arne.

Welcome to the forum. If you can get the blueberries to come out with the same ph, acid, sugar content, amount of sunshine, water, and anything else you might think of to make them grow, you can probably make wine come out the same twice in a row. Otherw

You outta take a lesson from Tom Sawyer. LOL, Arne.

Think I have to make mine a bit bigger, but not much. Have to have new potatoes for my birthday 13 july. New taters, fried chicken and gravy. Bout the only time we get fried chicken anymore but only thing I need the chickenfor is the gravy. Love the chicken too, but have been waiting almost...

@Jovimaple really don't know. Have never checked the acid on skeeter pee. Just go by taste. Actually didn't know to check the acid when I started making it. Been making it so long and just kinda follow the origional recipe.. Change things up with it sometimes, add extra flavors or...

@Jovimaple If I was making it, I would start out with 48 oz. of lemon juice, add everything else but the lime. Let it ferment down til 1.050 or so, then add the lime and maybe 24 oz. of lemon. Let it finish and sit for a while til it clears then if it needs it add more lemon. It will...

Next time you do a batch of wine that you wouldn't mind having a bit of the flavor of in your skeeter pee just startthe batch on everything that is left in the primary. Use the same bucket and add the S.P. ingredients except for the last lemon juice. Just rack the wine off the lees and dump...

Have you checked your hydrometer to make sure it is reading right? Arne.

I don't crush the cherries as such. I pit them tho so that breaks them up some. Have an antique pitter, dump the cherries in the top, turn the crank and the cherries go out the bottom, the pits out the side. Don't think I would blend them tho, as the pits give a bitter taste and think it...