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My first-ever DB is winding down now (SG 1.006) and in reading the directions it says to let this finalize in the primary bucket, then rack. I would have thought I should rack it before it totally stabilized to get it under airlock sooner for protection. Am I reading this correctly? By the...

I have 8# of rhubarb in the freezer. that I want to use for wine. I think I need more of something to go with it, but strawberries and raspberries are way to expensive here. Any ideas of what I could use that is easily available from the grocery store? Concentrates?

Thanks, All. Good to know I’m not boiling away my precious wine!

So I finally got my AIO pump and racked the SP.....got it pretty well degassed and on to clarifying. Very easy to rack without lifting. I’m going to like this little device! I experimented with the pump by pulling a strong vacuum to see if any gas was left. Got large bubbles like it was...

I did use “real lemon”. I did my first skeeter pee earlier and had great results fermenting. A bit gassy though! Finally settled down. DB would have probably worked fine too, except the blueberries swap. Guess I need a pH measuring device. I gave up winemaking a decade or so ago due to...

I posted this question in the wrong forum earlier, so reposting it here where it should have. My first DB wine and I am using some wild alaska blueberries that I had in refrig instead of costco fruits. Following recipe exactly. Initial SG 1.080, temps 72-74. It got to 1.066 and stuck there...

Thanks all. I just used one 48oz bottle. Potassium Bicarbonate?....I may have some Calcium Carbonite around. I’ll have to order anything else. If it takes a week to get anything, should I put this under an airlock for safety? These alaskan variety of blueberry are tart, but flavorful. I do...

Not sure where to post this.. My dragons blood quit fermenting at 1.066. I followed the recipe exactly except i added 6# of wild blueberries instead of the fruit called for. Starting gravity was 1.080, temp was 72-74. PH was 3.6 if my test strips are still good. I recall reading something...

Thanks for the tip! I’ve had enough boil-overs!

After degassing my SP for over 10 days to no avail and two boil-overs, I ordered an AIO unit. Looking forward to its degassing abilities as well as the no-lift racking and bottling.

This is where latin names are helpful. To be clear, the species I’m talking about is Sambucus Racemosa. In reading some sites it is iffy to consume although cooked, boiled seems ok. I wonder if fermentation is similar to cooking? Anyway, I’m alive from drinking it. I bottled a dozen 375 ml...

Long time ago I made a red elderberry wine. It took a while but several years it turned out great. I only made one gallon and wish I had more. Anyone do this with Red Elderberry very often? Results?

What a great thread! From the initial problem statement, to various potential solutions to the insightful question on reading the SG, then the “ahaa” moment! Good job.

Thanks! You just gave me an idea. I have thought I couldn’t have a sink without a drain. Your idea of draining into 5 gallon buckets is out of the box.

Math, numbers, quantities are all part of the ”recipe” to me that is needed to get going with a batch I want to re-create. But much of the outcome is the process and techniques after the recipe is implemented. In fact it seems like the biggest part is in the technique.

An update: SG is still .994 two days later so will check tomorrow and then take the next steps which include degassing, sulphite, sorbate. Degassed twice since previous note and I am amazed at how much gas in in there. I think I will rack before i do next steps in case the little bit of lees...

Looks like some heavy lifting at times!

Cocker spaniel that likes snow.

I love science! There is a mathematical answer for everything (almost). My major professor used to say if you. cant express something mathematically, you don’t understand it. Not sure I believe that absolute statement, but. math helps. Thank you.