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600 what? and to 0? for me whos swedish and new to the forum.. :) what percentage home made you drink?

...####### #### #### ######! crap! 😯 mine just got censored - U will have to continue the phrase..! ;)

😆 You who like this need to listen to ciskokid - pizzaman 🥳

a percentage was probably the better way... ofcourse mr overcomplicated brain... 😅 thank you @ratflinger

How is your 'own wine' - divided by - 'bought wine' quota? I think I'm a 32:er or something.. (just a brief calc - I don't buy much wine.. :)

Thank you Bigdavek! I love the short response time on this forum!! and I appreciate your reply, thx! very valuable info for a semi-newbie like me.. I hope I fulfil the give/take quote 😅

I have gotten some new ingredients and just got the idea to ask if anyone have used that already? I bought the dried elderberry for color and the ground rose hip for tannines :)

'those sneaky swedes'.... 😅 I don't know if you figured out why the cranberry was so.. uncooperative.. but I have an idea. It must have to do with the 'vaccinium' part in its latin name.. ;) not that reason alone.. because swedish blueberries and others also has that... here it comes...

oh! but I don't find any webshop I can buy it here in Sweden or EU..

Yeah I wonder what time is best. To leach out lots of colors and tannines, alcohol might help when leveled up.. which need some time. I think I will try 3 weeks next time. The 'thing' I try to describe has a hose where the wine sample goes out when CO2 is pressed in, so no danger even with...

oh that was a really good tip!! thank you. I usually use rc-212 + ec-1118. I will add 71b to my arsenal :)

Cool - yeah, do it! my niece study there. Its 7 hour trip from mid east coast, where I live.

Tack :) Do you know from what part of Sweden? niice! late summer my house is surrounded by wild lingonberry och blueberry. I have not made a lingonberry only wine. But used them in several.

Thank you Christopher! :) You have a very swedish name ! oh boy.. I am very prone to deepdive rabbit holes..! xD

OK, very interesting about 'astringent flavor is a multiplier of acid flavor'! I think that is why they almost taste too acidic even though pH is not too low. I think bulk storage of these will do them really good. Ah cool.. marbles or other 'filler' :)

My goal with these was actually to make rich and tannine bomb wines. Lots of fruit/berry per litre. I also let the ingrediens sit a veery long time (experiment) before sifting them. 4 weeks(!) That together with tannine rich berries and I think I got what I asked for :) What is the longest...

Fermtech thief looks nice! It is much better than pouring out all heavy CO2 gas and letting air in, by tilting the container. The best would however be a device that have a hose into the wine and then push CO2 into the container, pressing a sample out the hose. No air entering the container.

OK..! *** Thinking back to some wine that actually have oxidized after final fermentation stop.. *** I get your point and adding some is probably overall good. Thanks for quick and wise feedback guys! Now I must move some wines to glass dame jeanne or 10 litre plastic cans to make space for...

The ferment has finished a while ago.. but some yeast are still alive I think. The wines have correct or to little sweetness. OK, then I will bulk age them and maybe add some metabisulphite. It also feels most logical that the wines would progress best without killing off any process fully. OK...

Thx Rice_Guy! Cool! :D I have used all of them you mention, except dandelion. But its on my todo list! Have you tried coltsfoot? (I have not yet)