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Do you have a 6 gallon carboy? If so, I would rack my wine into that, then add blueberries until it is mostly full. It'll probably take between 5-10 lbs. Your initial recipe is a little light for fruit. I shoot for 3-5 lbs per gallon. Had you used honey instead of sugar it wouldn't matter...

I agree with what everyone else has said above. When you rack it again, I would drop it right on top of another few lbs of frozen blueberries. You will lose a little bit of volume, but the flavor will end up being dynamite.

I've racked to secondary. The taste isn't near as offensive as I thought it would be so this may turn out to be the most delicious "medicine" ever.

I'm doing a modified version of it in this month's WOTM club.

If you want to use it, I have a bit I can send to you.

@Arne if you really want a cherry pie flavor, you can add a wee bit of mahlab. If you go that route, know that a little bit goes a very long way.

Hello and welcome to the forum. I just checked out your blog entry.... be right back guys, I'm moving to Hungary. It sounds lovely.

I'm in ! This month I'm trying something I've wanted to do for a couple of years. If it works out, I'm gonna call it Doctor Jaye's Cure-all and Restorative. It's a bit tongue in cheek and a nod to my snake oil selling ancestors. Carrot Ginger Mead 104 fl oz carrot juice (2 bottles...

Please join us! This thread is for anyone, from newbie to experienced winemaker, who wants to document making a 1 gallon experimental recipe. We like the whole recipe posted, pics of the process, notes, questions to others, comments, support, and updates. You can certainly try a batch bigger...

Oh, nice. How are the shiso leaves doing in this blend? I've got a plum/shiso mead that I haven't tasted in awhile and I'm wondering how they will end up doing.

I know we have a large bunch of talented people in this group, so let's hear it. What do you do other than making and drinking booze? I garden, raise chickens, knit and crochet, string art, and we both got into lapidary a little over a year ago. (I'm about to buy my first 16 inch rock saw and...

Yep! That's why I volunteer to taste yours rather than make my own, lol!

http://www.wellpreserved.ca/how-to-make-wine-salt-recipe/ http://verilymag.com/2014/10/diy-infused-salts http://www.gavethat.com/2013/09/diy-infused-salts.html#.Uyie_a1dX_E If you make some I will absolutely volunteer to try it out for you.

Fredericksburg is ridiculously expensive! It's quaint and wonderful, but expensive. They grow most of their grapes in the Texas panhandle area. Someone did ask about Pierce's disease but I was checking out the jacketing on one of the huge tanks and bothering an employee that was checking...

No, that was on Thursday. Then Friday we checked in at Mo Ranch. It was cooler and wet on Saturday morning, but by that evening it was beautiful! If I hadn't been with a large group of women, I definitely would have given you guys a call!

I just got back from our annual ladies retreat. While there, we visited our favorite winery, as per usual. http://www.grapecreek.com/ This time we decided to take their tour instead of just hanging out and buying wine. I grinned the entire time. I think if it didn't get so hot there in...

I racked mine to secondary a bit ago and so far, I'm pretty happy with it. I'm toying with the idea of doing a 2nd mead this month....carrot. I'm off to the grocery store, so we'll see what happens!

I've used quite a bit of these concentrates, fruit purees, etc. I set back about a 1/2 pint (or up to a pint, depending on what I'm going for) right at the beginning. Then mix concentrate, water, any herbs, etc, then pitch my yeast once I get SG where I want it. 1.08 is a good beginning for a...

I can't quite capture the color. It's pretty gorgeous.

Well, we ended up with 9.5 gallons after racking to secondary! I'm sure the SG is much lower than previously estimated. I'll be adding a bit more honey to this one. Photo only shows half of my batch. The other half was in a large fermenting bucket. I'll post another picture once...