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Absolutely! I've put the link below. Its completely customizable, from the photos to the metrics and the drop down menus... its just a good place to start from. Are you familiar with Notion? If not, just let me know and I can give you some pointers! Blank Wine Manager Template

The advice I've always gotten with fruit wines is that a bit of sugar will bring the fruit flavors out and round out any sharp flavors, so I would personally start there with a bench test of 1:1 sugar water in varying measures to a standard volume of your wine. See where you end up with that and...

I just did a spot test with the leftover rhubarb wine for topping off... just a bit of the Lyle's Golden Syrup gave it some sweetness to knock back the edge of the acidity & tartness and gave a bit of warmth/roundness to the flavor. I'll do a proper bench test when it comes time to bottle...

Sounds good. I'll try it next batch. I was rutting around my pantry and found the Lyle's Golden Syrup which has a definate custardy/creamy note with its sweetness that I could use to back sweeten. I researched it a bit online and see some brewers using it to get that warm sweetness so that might...

OOOOH! Brilliant! I even have some! I wonder if I could backsweeten with the malt???

Question for the rhubarb wine makers: my recipe is pretty generic (with the rhubarb volume upped by 20%) and yields good, very rhubarb-forward wine which I am happy with. I've traditionally used Red Star Cotes des Blancs yeast with the rhubarb and end up with something akin to a bright, punchy...

I have definitely considered this! If I take the leap I'll give it a go. I sorta want to try a bunch of different things to see what hits so that we have a concrete plan for a larger batch of whatever it is the next year.

I mean, that's what I do with all my fruit so that isn't a deal-breaker or anything new for fruit wine.

We do have a couple of freezers- but yes, whole apples would be A LOT of space. That's why I was wondering if coring and chunking them would be more efficient? I suspect they wouldn't fall to mush as readily as the pears did, but I think the food mill would get us to that pulpy semi-liquid state?

@vinny you've got me wondering if I can process some apples (core & chunk), freeze them, and then use our food mill to create pulpy juice that I could use for cider/wine... anyone tried that? I think the dual freeze/mill method might be great for carrots, apples or other harder items that...

Here's my recipe. I'm sure there will be others with more experience than me that will chime in, but we have had good success with this. The volume of rhubarb is 20% more than the original recipe. The color is fantastic and the aromas and flavor are strong. It is tart and needs sweetening, but...

Yes, that's what we do!

I too was told by my mentor to use 20% more fruit to every recipe and we've been much happier with the results. We like dry wines, so we do sweeten a little (I mean very little) to bring the fruit forward, but I understand not wanting to add too much sugar because ultimately you can bring...

So, if I'm using 100% juice for the wine, I'd still need a crusher & press if I mean to use my own apples... so that isn't any different than the work/expense of cider. I'm leaning towards just eating them and buying some local cider for booze making experiments. I'm reticent to get another big...

What about apfelwein? Anyone made that recently? I scoured the forum for past stuff, but I haven't seen anything recent...

I have a Whitney Crab, McIntosh, Wealthy, Cortland, and Pewaukee, but I do have some local orchards where I can get a few lbs. of something extra tart. I'll look into renting the apple press, IDK if our local guy has one for rent, but there might be some local options. Would it be possible to...

I like the same ciders as you, so I'm thinking ciders are the way forward for us. I will take your recommendation about the apple wine... and I'll happily take recommendations for a good one from anyone willing to share.

If we get a good enough harvest I think I will try doing some experimenting with both wine and cider since I'll have the carboys to accommodate it. How did you like the plain apple compared to the blends? Did it have a similar flavor profile to a hard cider?

Hi All! I'm looking for a bit of input because it looks like (knock on wood) we are going to get a great apple harvest this year. Since I'm so new to wine making, apple wine isn't something I've made OR tasted yet. My husband and I really enjoy dry ciders and we have access to some...

I think I will back sweeten the next batch a little, given how this one is aging. I didn't get that back-of-the-throat burn you mentioned, just punchy and tart rhubarb in a way that surprised me given the past tasting notes on it. It definitely smells like rhubarb and now, at 8 months post...