Search results

Just wondering about this. My chickens are free range and every so often I let them into my compost, which is where my wine making leftovers currently go. I also have 5 apple trees and they go to town on the fallen apples; some of which I know to be fermenting (drunken birds 😂). So I was...

I’ll be adding blueberry juice in secondary as well as back sweetening with it so it should be pretty hefty when done. pitched yeast tonight & added rehydrated bentonite

RC 212 rehydrated; building a starter to get a head start on the blueberries

Blueberry Wine Jan 7 2021 15x600g blueberries (PC Canadian Wild) (Small amt of blackberries, cherries, strawberries & raspberries) 2000g blueberries (PC naturally imperfect cultivated blueberries) Freeze/Thaw/Squish & Pectic Enzyme in primary for 24hrs 11kg or 24.25 lbs total for 6.5 gal...

No but I am a big fan of their CabSav. This kit is on my list to try soon.

This wine was a true delight!

Does anyone have any thoughts or suggestions on rhubarb wine? Tannins, amount of rhubarb to use, yeast etc. Any successful batches I can use your tips & tricks. I have 50lbs of rhubarb that I am cutting and freezing this week. Thanks all! JC

I didn’t. Let me know how it is!

Sweet, pineapple bright delicious citrus notes! “Purple drank” is a joke, it is a freezer’s leftover mish mash of fruit and named by a friend after his fave “grape pop.” Haha

Bottled today

Bottled today :)

I just moved; so the fine lees have been stirred up. Adding kmeta and will bottle as soon as I am confident that it is cleared again.

Do a google search for “Dragons Blood” wine recipe. It’s a variation on skeeter pee (lemon wine). Should work well with strawberries & lemon! The lemon may overpower the strawberries a bit so maybe consider an fpac to backsweeten & flavour. In fact; I am inspired! To the drawing board...!

I haven’t bottled it yet ;)

Haha 15lbs of frui.t in a 3gal batch is reasonable. Don’t let my metric measurements fool you

24hrs with a double dose of pectic enzyme Yeast k1116

Arne they probably will. This is a 3gal batch of what I had left over from my jam and jelly making. The plan is to flavour with a rhubarb fpac next spring. OG 1054 pH 3.2 TA 0.6%

To start with: 1800g crabapple concentrate (slowly simmered and mashed crabapples in water) 3000g rhubarb (frozen thawed, chopped) 2300g blueberries (frozen thawed) 2L apple juice (W Family) 1.36L "Blueberry Harvest" juice (Sunrype) 5.44L white grape juice (W Family) 60mL lemon juice "Banana...

Added the gal of semi-clarified crabapple syrup with 1C of honey and a half dose of KMeta.

Another dose of KMeta. One cup of honey to backsweeten. Letting everything meld and will update in a couple of weeks.