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Or maybe this one. LOL

Here's one for my latest wild plum wine. The plums were picked on Chase street in the sunset, hence the name.

Words of wisdom! I'm starting to understand the difference in mindset between a kit wine and a home made wine.

Ok cool. Perfectly happy to let time do its thing. Yes I did use plenty of pectic enzyme.

After fermentation was complete, I transferred to carboys and let it sit for 4 days. Today, I racked into new carboys and left the thick lees/sediment. I then degassed the freshly transferred wine with a power drill. The wine is still very cloudy and does not look as though it will want to...

I think unless you can set the fridge to 55-65 degrees you may need to have a thermo sensor type thing set up to turn it on/off. I have been looking for wine fridges as well, but read NorCal's post here which inspired me to build my own just like it. I've got it designed in CAD and parted out...

So, I was worried about that too until I tried it with my plum wine. There were some seeds and a lot of skins forming a thick cap so I thought it would get clogged, but when I tried it, it flowed liquid freely for my taste+acid+gravity tests with no issues. I think they design the holes wide...

I just finished fermenting my plum wine in a conical bottom 50L tank. It was great! It also has a floating inner lid so I can age in it and avoid oxidation. Haven't tried that yet, but will some day.

I fully agree!

These ones were bigger for being wild plums - probably only 20% stone. Seeing as it was on a sidewalk from a busy street in California, they didn't come with any venison though that sounds like it might have made a good pairing... 🍔

Ah, good to know. I haven't degassed yet. Yes! I just did a taste test with 0%, 1%, 2%, 3%, 5%, 8%, 10% of 1:1 (sugar to water) simple syrup mixed in. Anything 5% or above ruined the flavor, so I decided that I will back sweeten to at least 1%, possibly 2%. The slight sweetness improved the...

Fermentation is complete @ .992 SG & about 12.6%ABV. That went fast because it was such a large container and I couldn't keep the temps low in this summer heat. It fermented around 80-85 degrees the whole time. I just strained a glass, tasted it and WOW. It tastes fantastic to me (though I have...

Thank you all for your replies and insights. Sounds like there is a niche market for this, but it has a lot of obstacles to success. I will research further and let you all know if I decide to do anything with it.

So I was sittin around the house Sunday punchin my must when I had a brilliant idea for a business. I started thinking about it more and more and decided to google it to see if it existed. It seemed like such a good idea that it must exist, but I couldn't find much about it and certainly nothing...

Thanks, yeah I do have one. This method is much easier than using the strips, I would imagine. Wow those Vinmetrica meters are cool...

Yeah, it's a bit of a pain to do the chemistry set thing and I am always wondering how accurate it is...

To anyone: I'm happy to design your wine labels if you provide direction and wine info - we can talk pricing but I can offer tiers: $25, $100, $250, $500+ depending on how intricate you want it. I would use photoshop and illustrator and provide a format you could get printed at any label shop. I...

Thanks. Now that I care about grape growing, I am noticing that both grape vines I have (came with my house) have powdery mildew on some shoots, but I don't necessarily see any black rot or downy mildew. I'll try getting away with sulfur only and just check them vigilantly. I also would like to...

Used your hydrometer method and found the SG was actually .01 lower than the refractometer. That made me remember I didn't calibrate the refractometer, so I calibrated it with some plain sugar water to the hydrometer's reading of the same stuff. Found that I needed to add some sugar to my must...

These are beer labels that I did for a friend's brewery. I am working on some like these for my wines.