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Especially for you. Added a canvas filter in Photoshop, which I think looks pretty nice.

Just to put a conclusion to the thread, this is what I ended up doing: Set the correct printer settings for the type of paper I would use. This made colors look more like the ones displayed on the screen. "Fine tuned" (a bit of a exaggeration) the look by playing around with color tools in...

I appreciate all your responses. The printer is an Epson Stylus Photo R2880 with pigment ink. This setup should be decent (it's not my printer and I really don't know that much about printer technicalities) but the result was rather disappointing. I think the Avery/office supply route will...

Hello, good people! I've been making (fruit) wine for a couple of years and decided to make my own labels. I got to it; designed a label, printed it out (on regular printing paper) and was disappointed. The print just looks super dull and wrongly colored compared to the screen image. The label...

Gotcha! SG has dropped steadily by 0,006 points each day and is now at 1,052, which puts it at 4 % AVB. Rolling along slowly, no need to eat the sugar all at once.

I do exactly the same. This is especially useful when making small volumes. The recovered wine is great for topping up.

I'll describe the solution I found for anyone who may be struggling with gelatin floaters. A day after I added gelatin, 99% of the sediment had settled on the bottom of the carboy. My theory was that the wine still contained a small amount of CO2 and that these molecules bonded to gelatin...

If you used pure blueberry juice, then your must probably had a lower pH, considering my must has been diluted with water. Good info! I don't mind waiting if it leads to a great end result. At the same time, I don't have a filtering device. May calcium carbonate be floating around even a year...

Less than 1,5 lbs/gal. Never heard anyone go that low on fruit before. Heard that 4 lbs/gal. works good with elderberries, but only because it's a really robust flavor.

jgmillr1, how how many lbs of blueberries did you use per gallon when getting a pH of 2.88? First time trying R56. Rumored to be really great for dark berries like blueberries and blackberries. Never used potassium bicarbonate or calcium carbonate before. Are these additions tasteless (not...

I plan on picking mahonia tomorrow, and suddenly this thread was at the top of the page. What a coincidence. It'll be my first mahonia wine. From your posts I understand I'm in for a treat ... about a year from now. I see you use 4 lbs/gal., which is usually a bit on the thin side for most...

Today I measured SG = 1,070. It has dropped 0,006 since yesterday. I think the yeast just might be picking up some speed :) Very happy with this development. Unless someone strongly advice me to pitch some more yeast, I think I'll let it roll and monitor it closely.

Thanks, Dawg. It tastes great and to my buds, the acid level is just right. I have both K1V-1116 and EC-1118. I think I might go with K1V-1116 for a second try.

Picked 10,5 kg (23 pounds) of wild blueberries this summer and tossed them in the freezer. Decided to go with 800 g berries per liter (6,7 pounds per gallon) to make a flavorful wine. I know that low pH may pose a challenge when making wine with blueberries. I'm pretty new in this game and don't...

My hand corker has two nuts which are used to adjust the depth of the rod. I think I've got it in a good position (just a hair past "flush"). That sounds like a good idea. At least with the worst looking ones. I made a discovery last night when bottling my two year old rose hip "port"...

Bought my first pvc caps a couple of weeks ago but haven't tried them yet. Looks like the most popular method is to stick the neck fitted with a capsule in hot water. Is that how you do it?

Is there a way to accomplish "pretty" corking with a hand corker? The corker often breaks off small pieces of the top part of the cork (which looks terrible), or corks don't go in all the way (which also looks terrible). To some degree or another, all corks have the signature "hand corker dent"...

I was recently advised to try out gelatin for removing bitter tannins from a wild strawberry wine. It also needed clearing, so I went ahead. Only a third of the gelatin in the sachet would be used for this purpose, so I decided to try it out on my forest berry wine (wild varieties of...

Sounds good! How does it compare to wine from fruit (strawberries)?

That's awesome! And it's taste free?