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I hear ya, dorfie - the wait is killing me, but I figure I'll make some Dragon's Blood and Skeeter Pee in order to tide me over in the short term! Here's a quick update and a question, for those who might have an answer: My chokecherry wine was racked from primary fermentation to my 1 gallon...

@JohnT - I got this information from a friend just a few wees ago. I haven't been able to try it, but he spends a LOT of time gardening, so his information is reliable:

Hey, everyone - I should have been more clear in my opening post; in Montana - in March - you start tomatoes and peppers indoors, as there are still plenty of opportunities for freezing and other hazards to healthy garden growth. By starting early and indoors, your seedlings will be grown and...

I'm bumping this to the top so that I can find it later this year; it just might be worth a try ~

Hi, Scooter, and thanks for the information ~ No worries about buffalo chasing you; these are so common up here that you can find them almost anywhere, and they are free for the picking, until the birds get them. Then they can literally disappear on a single day. As far as the taste, I've...

Many thanks - and same to you! Hopefully we'll be able to get a few this year. I've also got my eyes on trying a batch or two from another Montana/Dakota favourite, the buffaloberry (also known as the bullberry).

Sounds like some good advice there, and it goes along with what I've learned as I get more experienced at brewing beer. My own schedule is determining most of when things happen. I plan to not even really think about it for about 30 days, and will see how it is. If it goes 45 or so, it sounds...

Dorfie - many thanks for that recommendation. It looks like exactly the type of tomato that I'd be searching for! The origin, the usage, the growing season (you know what it's like this far north) and the type are all along the lines of what I am trying to get. The San Marzanos that I will be...

March 10th is - according to my dad - the best date to plant tomatoes and peppers in our area, so that they are ready to get into the ground on time. I'm missing it by a day or two, but I think things will be alright. Here is what I will be planting this year: Peppers: 1. "Peperone...

A true specialty of Montana, the Dakotas, and other isolated spots in the Midwest and Rocky Mountain states: https://en.wikipedia.org/wiki/Shepherdia_argentea I apologise for the largish photos - they are the ones that Wikipedia provided for me: I collected enough last year for...

My instincts tell me the same; with that in mind, I'll leave it out and follow the recipe. The conversion to one gallon went well and appears to look good, so I will try to get this going in the next couple of days.

Hi, Dorfie, and thanks for the kind words. I do a lot of writing, and I am a big believer in documenting things for people to read and understand for the future, so it kind of goes hand-in-hand. I took a quick peek this morning and the wine was clearing up quite a bit, but of course was...

@Winenoob66 - one more question, if I may ~ I was converting the recipe over to one gallon last night and think I have a good plan ready to go. One thing I noticed is that there is no campden in the primary. Most recipes I see include one for one gallon. My question is, will adding one to the...

Chokecherry Wine - My First Attempt Those of us who live in “Chokecherry Country” know that we have a great thing going with these wonderful little spheres of purplish-black love, known scientifically as Prunus virginiana. Chokecherries are an integral part of the culture and the people who...

I just put my first batch of chokecherry wine (actually, my first batch of any wine) into secondary. It was supposed to be made in 2015, but life happened and I didn't get it started until the end of February. I believe it is off to a great start, and am looking forward to trying it. My batch...

@Winenoob66 - many thanks for the direction; I'll proceed and see how it goes! @AdamDubeau - I am still quite new at this, but my guess is that you will miss some body and "richness" in the wine if you skip the actual fruit. When I was researching my chokecherry wine recipe and procedure...

Okay, I apologise for my confusion and lack of experience, but how does one convert the recipe "down" to a gallon when teaspoons are involved? Simply go with a quarter teaspoon and call it good, or get out the digital scale? Last question (I hope) - will Montrachet yeast at about 70-72 degrees...

Thanks, Winenoob - I appreciate the advice. I actually did find that I have an unopened bottle of RealLemon that my wife got over the weekend, so I'm good to go there. As long as the extra fruit won't harm anything, I'll go with it. :b

This looks great, and I believe I will give it a shot - it looks great! This will only be my second wine - my first is a chokecherry wine that I recently transferred over to secondary. Since I am still very new at this, I have a couple of questions as I prepare to attempt this in the coming...