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Hi, Pam, and thanks for the reply/information. This was a 1-gallon batch, so I'm "hoping" that things will be alright. I'll check it at soon as I get home, and see what I have. Once I run through my Montrachet, I'll look at some other yeasts. I've heard great things about D47.

Hi, Pam, and thank you for jumping into my roller-coaster ride! :) I appreciate the advice, and will be using it next time; unfortunately, for this wine-making, I didn't take an gravity readings. I will see what I have tonight when I get home; if it seems "worse," it sounds like I would be...

Last evening, 9 June, and this morning, 10 June, I stirred my must and took a look at it. I think that Arne's prediction about the stressed yeast might be coming true, but I am not sure. Fermentation is beginning a little slowly, compared to what I am used to seeing with beer, but it is...

Hi, Arne - I've got a teaspoon in, for now. Is Yeast nutrient something that can also be added during primary fermentation, if needed?

Elderberries? You must be on the other side of Montana! Tonight, 8 June, I threw in the half-pound of chopped golden raisins and pitched my yeast (Montrachet). Not much else to report, but the next few days will determine whether or not I was successful!

Tonight, 7 June - I drained and strained the solids and added the other wine ingredients, including the tannin, yeast nutrient and pectic enzyme. I am 250 miles away from any white grape concentrate, but no big deal - chopped golden raisins will do the job very well, as I have found...

Well, as it turns out, I went to work, and forgot to add the pectic enzyme - but judging by GreginND's post, it will all work out in the end. I guess I never considered that rhubarb is indeed a vegetable, rather than a fruit. I remember now reading that when I was a kid, but that was quite a...

This was my instinct too, Arne - unfortunately, the instructions were a little vague on that point, so I wasn't 100% sure. I'll get it in there. Last night, 6 June, I stirred my rhubarb "juice" and squeezed the mesh bag again. All went as expected, and I am guessing that we're on schedule here...

I went ahead and got started with this tonight; I realised too late that I was a little unclear about the amount of sugar water and a couple of other things, but I did my best to follow a (hopefully) good interpretation of the instructions in Yooper's original post. First, I cleaned and...

Hey, Scooter - thanks for the reassurance. It wasn't foaming through the tube, but there were some bubbles, which was confusing. I'd never seen that before, but my guess (hope) is that the campden tablet will take care of everything. My only worry now is that I'm diluting my wine, but my...

Well - today, Saturday, 4 June, I tried racking my wine again, after a little nearly 7 weeks of settling and bulk-aging. I snuck (sneaked?) a wee sip before doing so, and it tasted great. Unfortunately, I then proceeded to run into a wee problem. The wine seemed to have cleared quite well, and...

Hi, Bernard - I've never heard of that, but I will take a look at it. I'll also see if I can get some help with the translation - it looks Dutch, and I have a couple of friends who are fluent in Dutch. On another note, I came across this recipe for rhubarb pop; I'm posting it here partially so...

Hi, Scooter - sorry for taking so long to get back to you on this. I've still got the wine bulk-aging (and hopefully clearing) in my closet, and haven't taken a look at it in a little over a month. I was planning on racking it over this weekend for the final time before bottling. As for the...

It's that time of year, and I've got a bunch of rhubarb coming up in various corners of the yard. The other day, my youngest son picked seven pounds of it, so I plan on making at least one 1-gallon batch. I got this recipe from Yooper over at the HomeBrew Forums. Those of you who know her...

Hi, Scooter, and thanks for the post. It pretty much confirms what my instincts were about, and it's good to know that I'm on the right track. The tannic taste is actually kind of nice - rather like the bit a person gets when eating a good, dark chocolate. I don't mind it at all, but I am...

Smoke 'em, if you want to - they'll be even better! Ron's notes: These were good! The cumin was interesting and the acidity was on point, giving it the Carolina ambiance. I thought the ketchup would be too much, but it worked well, for sure. We used celery seed rather than celery salt...

On Sunday, 17 April, I racked my wine over in order to get it off the lees. I used a crushed/dissolved campden tablet in order to ward off any possibility of oxidation, and the procedure went without any hitches that I am aware of. The wine seems to be clearing very well on its own; I sucked...

Thanks, Dorfie - I do have reason to hope that my first attempt will be successful. The main thing I am learning is similar to what I learned about brewing beer: just leave it alone and let it do its job; first the yeast, then the wine/beer itself.

28 March 2016 Here's how it's looking a little over 3 weeks after racking out of primary: It's clearing up very well, it's got a nice, rich, deep colour and I think we're onto something good here. I'll probably rack it off the lees next week, which will be after 4 weeks. We'll see. My dad...

Sounds good - I will do that. First batch, so I'm like first-time parents! LOL Many thanks ~ Ron