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Fellow fan of the Evan Williams single barrel- you've got excellent taste!

Currently: Raisin/Plum Christmas Sherry (1 ga) ready for bottling in 3 months Serviceberry (Juneberry) (1 ga) ready for bottling next month Rose Hip (1 ga) just into carboy Rhubarb (1 ga test batch with increased fruit) just started Black Raspberry (5 ga) starting today!

I got thinking more about the benefits of hugelkulture is primarily (IMO) the built in network of fungi that help boost growth and micronutrient uptake... so the shortcut would be to inoculate the vine roots with mycorrhizal fungi before planting and give your back the break!

LOL- no, you are just much more confident in the recipes/math/science than I am. I need notes to follow!

Jovie- that looks great! I love a good Excel Database, its similar to what I built in Notion- which is just a bit easier for me to visualize/sort/find and less reminiscent of work databases! 😂

OOH! That is fantastic! Thank you for sharing- I'm going to have to work on finding someone I know with a laminator now!

I too would say that hugelkultur would give those vines more nutrients than they really need- grow those grapes hard and without a lot of TLC. I think hugelkultur works like gangbusters for other more needy perennials (soft fruits/rhubarb/etc) or as a way to keep raised veggie beds better...

I still have my original binder with handwritten recipes (I have transferred them over to the Notion site) but this is also where I have some yeast data and charts so I'm just feeling very clunky with all this stuff AND the books with recipes, etc. But, I'm glad to hear you use the 3x5 method...

PS- if any of you have or are interested in the Notion template I'd happily share it. :)

Hi! Just curious how y'all manage your recipes and notes and keep track of where batches are at? I started with a binder full of notes and hand written recipes and quickly moved on to a less arduous set up. I've cobbled together a way that works for me that's half old-school (3x5 cards tied to...

That's not too terribly far from us- we are near Eau Claire!

Thanks Craig- I've found upping the fruit by 20% or so gets better fruit flavor- that's what I'm working on now with a batch of rhubarb. Thanks for the advice!

Hi Everyone! I'm Cortney and I've been wine making for just shy of a year now in northern Wiscons. I started wine making as a way to use up the accumulating fruit in the freezer- lots of black raspberries, cultivated raspberries, rhubarb, blackberries and serviceberries. I'm big into...