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Thank you! Its been my plan to space out the tastings with this first batch and make notes so that I have a benchmark for future batches so I will do just that! I have 3 more bottles to work through so I ought to be able to get a good idea of its progression over the next half a year or so.

I honestly can't taste anything remotely grapey with this, my understanding was that it was for mouth-feel and body. Right now the top 3 flavors are rhubarb, rhubarb, and rhubarb! I agree that we should get to drinking it- I'm just amazed that there was such a shift in flavor and intensity in...

I made my first batch of rhubarb wine with the Terry Garey recipe in her book in May 2021. 1 gallon water 2½ lbs. of sugar 3 lbs. rhubarb stalks, the redder the better, fresh or frozen 1 6 oz. can frozen white grape juice no acid blend 1/8 tsp. tannin 1 tsp. yeast nutrient 1 Campden tablet...

Thank you all for the input- its greatly appreciated!!!

*Phew!* I didn't want to break any rules or offend anyone, but I couldn't think of a better lot to get recommendations from than this bunch! Thanks!

Do we do this here? Is this kosher? Just wondering if any of you have winery recommendations for the Willamette Valley area- Husband and I are trip planning and I always prefer first-person recs to guide books... anyone have some favorites? Thank you!

What is the benefit of pressing it as opposed to freezing it and using strainers? Is it a clarity issue? Freezer space? Or is there a more technical reason?

That's what I use too!

This is my preferred recipe from Bobby Flay, but I must warn all who try it: it is delicious and goes down far too easy, so it will leave you in much pain come morning if you aren't careful! https://www.foodnetwork.com/recipes/bobby-flay/red-wine-sangria-recipe-1944675 2 bottles red Spanish...

This was the point I was trying to make! If you've been paying attention to weather patterns in the PNW and South, you'd be a bit nervous planting that kind of investment with plants geared toward the high end of temperatures rather than the low end. Freezes will kill everything you have. Heat...

Fellow Baker Creek Mega-Fan here! I'm desperately trying to not put in a third order this year. You are not helping!

WAY easier!

That link @VinesnBines shared was fascinating, the wine looked like an unfiltered sake! The glutinous rice makes sense then! Reading your link verifies that! Fascinating! Has anyone here made or attempted sake? Could this be the way forward? That recipe only stated that it used radish juice...

I found that roasted radishes lose all their bitterness and are so delicious- the flavor is incredible, I'm wondering if doing a percentage of the radishes dry roasted (obviously no oil/salt/pepper) would help mellow out the bite and bring the actual flavor forward? I'm impatiently waiting for...

LOL. I appreciate this and you for sharing. Makes me feel better for sure! Sorry about your flat beer though!

I 100% believe this. If I wanted it to end up sparkling, there's no way it would work. Since I'm ambivalent about it my odds are 50/50.

Always happy to know it isn't just me getting distracted! Could you (this is me being super duper lazy) uncork the bottles and add a pinch of k-meta to each bottle (appropriately measured) and then recork without having to decant everything?

I was thinking about this as an option- its only a 1 gallon batch and we have a dedicated drinks mini-fridge so I'm going to move them in there for now. Corks aren't that expensive, but it would be a hassle. I wouldn't hesitate if it were a larger batch...

That I can do! Good solution to stave off total basement disaster! Thanks for all the assistance- like I said, I won't be bone-headed enough to do this again!

Well, I fermented it totally dry (so SSG 0.990) and then it has been finishing in the carboy since December. I'm happy to drink it fast if need be (lol, what a burden!) but what sort of timeline are we talking?