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Wouldn't it be better to just uncork everything, add it and then rebottle than wait for an explosion? Or is this a way to hedge bets that it MIGHT not explode?

Nope, just added the sugar, got distracted and bottled it up.

I made my first big wine making whoopsie. :eek: I back sweetened a batch of Serviceberry wine and got distracted and didn't add the K-Meta. I know the risk here is that whatever yeast is in there will wake up, eat that sugar, and explode on me. Is my best bet to drink it quick? I did have a...

Hi All- I've got a batch of Christmassy Prune/Raisin Spiced Sherry that is just about ready for bottling. Its a recipe that's meant to be aged at least 3 years before drinking. I just tasted it and the flavors are good, its got good complexity and depth, but its obviously a little bit like jet...

LOL @tmcfadden932 . Of course San Fran doesn't have Wisconsin or Midwest winters!!!! I'm just saying, as someone who has lived and gardened in Texas as well as Wisconsin, that cold will always be an issue. Hot temps won't kill the plants (but obviously can impact yields and quality) but just a...

My observations re: plants and heat tolerances as a Master Gardener. I still recommend folks planting things hardy to the cooler end of their zone because, while temps are rising, we are still getting major cold snaps (and unseasonable ones at that) across the nation and even in areas that...

How is the breeze at the site Nov-Feb? Stagnant air/high humidity is traditionally the biggest invitation for fungus, so I'd wager that with good air circulation and/or drier air, the lack of light wouldn't be a huge issue since the plants are dormant.

They're pretty prolific, but you might need two for a pie? Its hard to say but whenever I plant them I put in two.

They aren't suited to growing vertically, they end up more like small shrubs, but you could absolutely grow one in a container!

My ground cherries have always been sweet when ripe. They're a mix of pineapple, honey and vanilla (I think) and are delicious but VERY seed-y so I hate making jams/jellies with them, but wine is another thing all together!

I would be fascinated and very excited to try a Lillet style wine if anyone has a recipe or tips!

I saved a recipe for a carrot wine that had chamomile and mint in it and I was intreigued enough to mark it as a "to make". Ground Cherries can also be sown as an annual, which is what we do even though we are zone 4. They produce really well as long as you start them about the same time as your...

Thanks @BigDaveK !

Would you be willing to share that ground cherry recipe? They grow really well here but are such a pain to mess with for jams and jellies- but the flavor is amazing. I'd LOVE to try to make a batch of wine. I grew a litchi tomato last year but it got neglected and I didn't get any fruit off it...

I'll happily follow along on this experiement! I've got dark malt syrup for baking too, its got a flavor profile that I think would pair really nicely with the coffee without masking it- can't wait to hear the results!

Oooh, maybe consider malt syrup instead of molasses?

Lots of the advice is to make the two separately and then blend them to taste so you can get the specific flavor combination you want, but there's no harm in combining them!

Welcome! I'm in WI, but that's close enough, right?

Is there a reason one would want to avoid Campden??

@FlamingoEmporium DAMN YOU! I've got more snow coming this weekend! 😂