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Some information https://www.herbcottage.com.au/wormwood.html

If it helps I will try a batch of Mr Kellers potato anise wine next weekend. I will share it to here if you do the same with your version, might be interesting. Only I think I will double down on the star anise as my girl loves the flavour so much and if I can find some worm wood again halve the...

I would follow this so closely, and will try do some research around it and share what I can find, if you don't mind. How cool would Green Fairy Wine be, you would be pushing the envelope, surely?

It really intrigues me why he used this approach. That said when I do it I will check SG to see if it makes any difference.

Considering just how important bees are to our environment, surely your hugs and kisses is being just a little too hard, I personally believed every word of that statement and appreciated the sacrifice you are willing to make around mowing for the environment, it's just wrong brother, just wrong.

I realise this isn't the right thread but I know that you waxed lyrically about your super special de-flowering instrument somewhere. I started wondering about it and think I have an idea or two to contribute if you would care to discuss your instrument further. :)

Will put up a new photo tomorrow, turns out I didn't strain all the fruit, think I need to rack again.

What an absolute cutie, thank god for our wives contribution to the gene pool, hey? That said, you are right "the ginger is strong with you."

Did you show your daughters the research on the gloriousness of having of having a mass of beautiful red hair?

Right Red I will hold off, have a look at the photo and give me some feed back if you will.

Well here is my learning around this recipe so far. As I chose to do the simmer on the fruit rather than pouring boiling water over it , the next time I will pull the fruit from the must a lot earlier. The reason I say this is that the fruit has a slimy feel and it developed a slightly off taste...

Brother Red, like a tornado she visited, caused havoc and disappeared leaving a trail of cleanliness behind her. If she hadn't left there was no way I could do this batch of wine in the kitchen fermenting like it is.

June 13 Must temp is 21 degrees SG is down to 1.004 Sterilizing another bucket to strain the must into before transferring to the two 5 litre secondaries. Wondering if I should add some campden tablets at this point. I haven't and will wait for advice leaving a little space just in case.

I think this will be my next wine attempt as my ever loving and forgiving wife loves Sambuca and all things liquorice. The recipe calls for boiling 5lbs of potatoes without breaking the skin, you use the liquid as the base. Have to ask why, surely it doesn't add starch to the mix. Can anyone...

OK june 12 night time Must is holding at approx. 21 degrees SG is down to 1.015 Tasting the must reveals the acid backbone starting to show, still has what seems to be a less than desirable flavour component in it. Have a list of jobs to do tonight, so I will pull the fruit tomorrow night and...

No haven't pulled out fruit yet, should I?

Hey Red, little worried as the flavour isn't quite as fabulous as it was and the must temp is dropping. An hour ago it was down to 21 degrees, I gave it a vigorous stir and it is back up to 22 degrees. My citrus wines at about the same SG started to produce hydrogen sulphide (rotten egg gas)...

Lunch time June 11, must temp has dropped to 22 degrees and S.G. Is down to 1.030. Starting to get a definite alcohol mouth feel and flavour profile is changing. Colour is holding. Will try and add a photo.

Wow,Still seems like a lot of work. Can I ask how long that took to do?

Ok it's night time 9th June, must temp has risen to 24 degrees and spec gravity is down to 1.050. Must tastes dryer but the spritzige is still there but can taste the yeast flavour a little more. Gave the must a good stirring again. Still covering bucket with clean towel. I have 2, 5 litre...