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I'm just here to second (third? fourth?) the recommendation against adding water.

What I've done in the past with my passion fruit wine is hold back 10% of the pulp, then add back later as a secondary infusion. Sometimes the aromas hold really well, but when they don't, that really gets the PF aromas to pop.

Both products are grape tannins designed to color stabilize the wine. My aim is to color stabilize my Frontenac per the recommendations of the first contributor here. He recommends 500-600ppm of the Scott product. As he acknowledges in the article, this is double the label recommendations which...

Picked Foch and Frontenac yesterday at 19. Again this year, heavy losses due to critters. I bought one of those inflatable scarecrows which helped some. My Frontenac last year was not color stable, so I'm going to try the hybrid red color stabilization techniques in the first post here. No...

Thanks! They do have UVA Tan in 250g packets. UVA Tan was the brand specifically recommended.

Couple of supplies questions, not worthy or a separate thread... 1. Found a pack of VP 41 in the fridge. The expiration date reads: "EXP -18C: May-21." Does it mean it has to be stored at -18C to be good until May 21? If so, does anyone have experience with year-old MLB? 2. Looking for tannin...

It's good in that herd immunity might be achieved sooner than was previously thought. However, we don't know a lot about these tests and their sensitivity, specificity. Further, the predictive value of these tests depends upon the prevalence of the disease, and we don't really know that either.

Very reminiscent of cherries. Not so out of balance that I'm thinking of backsweetening. Different fruit I imagine.

Agree, great post @New Zealand Brewer I agree, my brown-brick color is not legit. It may be due to the age of the fruit. I live in a temperate climate and grow containerized jabos, so I have had to save and freeze mine over, literally, years. Might be just old, frozen fruit that did it.

https://www.nejm.org/doi/full/10.1056/NEJMc2009316 They tested every woman presenting to labor and delivery for SARS-CoV2. Of 215 women, 33 were positive and 29 of those were asymptomatic on admission. Would be interesting to know how many of the negatives are seropositive. Also indirectly...

Maybe not, but there is clearly no "normal" by November. https://www.vox.com/2020/4/10/21215494/coronavirus-plans-social-distancing-economy-recession-depression-unemployment Also, see my prior replies on case fatality rates.

A couple of serious flaws/fallacies here... First, we don't shut down the country for influenza. The COVID numbers are held lower as a result of shutting everything down. The second relates to case fatality rates and the definition of cases. The CFR for influenza uses a clinical case...

"All models are wrong but some are useful." -- George Box

Some good news: the UWash projections are now better than they were a couple of days ago. IHME | COVID-19 Projections Total deaths down to 81K from 93K. Peak resource usage has shifted down and back by 2-3 weeks. These projections assume continued social distancing through May.

Not exactly. It's widely accepted that ~33,800 persons died from influenza 1968-1969. The 100K total is over 3-4 years. Projected COVID deaths this year ~93K.

Apologies if this was posted earlier, but this is a useful site from UWash: IHME | COVID-19 Projections US and state-by-state forecasts. As some of you know, I'm a physician. I trained in the HIV/AIDS era 1983-1991. This is way scarier to me. We are fortunate to have folks with military...

I hope so. We'll see.

Update: The jaboticaba wine even before it finished fermenting took on a disappointing brick-brown color. The picture below is the color at 1.010 when I racked to carboy. It looks oxidized, which is weird, because I treated with sulfite prior to pitching the yeast. Smells a lot like cherries...

1.024. This ferment is taking its time. I started a passion fruit wine the same day, and in the cold basement that wine is at 1.000 today. The jaboticaba wine is in anice warm pantry at probably 75F and it is still lagging. Still fermenting, just taking its time.

1.046 this morning. Not moving too fast, but moving.