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There was a thread about a year ago. I asked moderators to say yea or ney to the content. They did not. So hear goes. From Oregon. Used only good stuff no leaf no stems, packed a qt jar as full and tight as possible Mixed it with two lbs of honey and easily returned it back to the qt jar...

Good to hear from you. Was thinking about you as i was racking my apple rhubarb, started around the same time as yours. I was intending it to be a quick to drink batch but life happened and im just getting back to it. Im liking the tartness rhubarb is adding to the batches ive done lately. (...

@abrewkat i probably posted it in this thread before, there is some other good info there also.

http://wijnmaker.blogspot.com/2009/09/rabarberwijn-1-rhubarbwine-1.html Here it is.

3/4 oz per gallon cloves. WOW. I think 1 or 2 cloves per gallon if you really like clove. Have work now but will find and post a link on removing some acid and post later

No more neutreants now. Yes on rest of the yeast.

I hydrate with go ferm then feed. Ive done it your way, ive sprinkled lightly, dumped and stirred. They all worked Based on what i ve read i should be multiplying the yeast as much as possible, even though i dont notice a differance in fermentation time. I kinda enjoy to mad scientist aspect...

It will give up bubbles for a while. The bubbles can hold your hydrometer a little high as well. I would splash rack it to degas and let it sit to clear and degas further. 2 weeks is not unusual, it certainly doesnt qualify as ages.

This is why i like go ferm starters. Ive done the other ways and certainly will again but i like seeing the activity before i pitch and it has always worked.

Yes i have. Apple wine back sweeten with apple concentrate. And cranberry with cranberry concentrate ( which is probably half apple juice) . Treat with k sorbate and k meta regardless juice content listing label. Have used strait juice from frozen frozen fruit too. Considering canned wine base...

As much as im not a purest, willing to mix, flavor, and sweeten, not using grapes but not opposed to them, i guess i needed to laugh at myself for not sweetening with sugar. When i think about why the answer was that it sounds cooler to say honey and fruit only than to admit i used some sugar...

I dont disagree with anything scooter just said. But i have noticed increased sweetness with time in some wines. I also find that i appreciated some traditionally dry wines more as wine making has made me more aware of what im tasting. So as part of my notes i " try " to log sg as bottled. Just...

No worries. Anyone that knows what they are looking at will appreciate the labor involved. Someone might see something in your yard or have a tip for your terran that you ll miss without pics. And youll have a before and after record. No pics didnt happen. Lol. Good to hear they're not...

Remember yeast is natural. Putting it a little foil pouch doesnt make it a chemical. I agree with ec1118 due to it working well in low neutreant situations. Im not familiar with the other recommendation. After your first batch keep a container, not a glass jar, of the mud left after first...

@pkirtani the air lock during primary is a matter of convenience for most. When fruit pulp is present most will stir on a regular basis. Taking that £ing lid off twice a day is insane. We have simply learned its ok to leave loose. Kit makers aren't going to take a chance you will keep bugs out...

Leave it for another week. Degas again, if it seems fizzy wait another week. If not i would treat again. The directions on the package of k sorbate i have calls for 1/2 tsp per gallon if back sweetening . So treat the same as you did all ready, I like to wait a week before adding sugar. If...

How old is it. Do you have sg numbers. What yeast. What temperatures. I agree its it's probably fine but what is happening here? If you had bottled after sweetening this thread would be about bottle bombs. And you are going to need to sweeten again.

Welcome to the forum I dont grow grapes so i cant comment on the finer points of it , but it sounds like you can recognize when something isn't working and are open to it being you that needs fixed so you should be able to succeed to the point of eventual obsession. At maturity how many lbs of...

Start slow, you can always add more. What type are you using. Cubes and staves are easier to handle. I would start with a couple oz's. There are different flavors to be had from less left in longer vs more left in a shorter time, just as there is to different types and roasts. Im sure if you...

If its just gona sit get racked every three months and get bottled as is, i would think the advantage is in bottle aging( less handling ). But if an ehh wine can benefit from an acid adjustment, oaking or a blend of some sort, AND you are likely to make these adjustments over time, then bulk is...