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Does anyone know of a resource that documents "optimal" starting and finishing ph, brix, TA, tannins of various varietals?

Not just cherries in gin - other berries as well. Blackberry is a personal favorite

Nice. I do the same with bourbon for cocktail cherries. Also really nice to do fruit infused gin

No. I'd have to search quite a ways away to find anything, and not sure it would ship well

Thanks. My local brew shop sells basket presses, but was told they cannot handle apples? 1.6 gal capacity may suffice. I only want to press enough for must for 1 gallon batches. I try to avoid anything and everything Chinese made any more. It's all garbage

Was wondering if any of you could recommend a good, small home/hobby fruit press or brand - ideally, one that can accommodate a variety of fruits - specifically berries, pomes and stone fruits

I guess that might need to be defined better - just creamy texture? or an actual creamy flavor?

I ended up fermenting oats straight up. As a little micro batch in a wide mouth quart mason jar. Boiled the oats with amylase for 30 minutes to extract as much sugars as possible. Very vigorous fermentation. Went dry. A bit sour early on, but began to mellow out. I have decided to try to...

I am interested in experimenting with flowers like violet and lilac. Unfortunately, culinary flowers don't grow well here...or at all; I would be forced to acquire dried flowers. I have also seen that it is important to only use the petals - especially with violets - and to make sure there are...

Is vintners harvest pretty pure? I did take a look at vintners best, but as soon as I saw corn syrup near the top of the ingredient Lundy, I nixed them from consideration

Can any of you recommend good quality, but affordable sources for fruit juices and/or concentrates?

agreed - good recipes, but I often feel more fruit is warranted

If anyone likes historic documentaries,there's a great series that originally aired on BBC that you can watch on prime or YouTube about historic farming. Each season is titled and themed after a different period in England: Tudor Farm, Edwardian Farm, Victorian Farm, War Time Farm. The hosts all...

It would all depend on your starting gravity. I don't think you'd really have much unfermentable sugars from the grain - it would just remain as starches. A home brewer can expect about 70-75% efficiency sugar extraction; a pound of grain has the max potential to provide about 37 points per...

I've been contemplating one as well. Might have to go on the Xmas list this year. But if he really loved you, he would have gotten you one of those wifi smokers that have the built in thermometers like these, and would allow you to control the temperature and feed of the smoker itself from...

Unfortunately, that warm feeling you get may only be just that...the seven year old slave miner digging up the cobalt while wading through toxic sludge isn't impressed.

I just had a 24 panel system installed, and can offer some insight. I wouldn't install unless it will cover your average ANNUAL usage. Make sure that whoever is designing your system accounts for loss in efficiency (usually only a loss of 10% over lifespan of system), and uses conservative...

Sounds like you're planning to cold crash? Yes, I would recommend it, but not for fear of going bad. The odds of going truly bad are really slim because of the presence of honey, alcohol and low ph, and hops if it will be a hopped braggot. spontaneous re fermentation would be my big concern.

Red wine braised venison stew, with a 2018 Willamette Valley Pinot Noir

I'm not a fan of backsweetening or highly sweet meads. This should come in between 1010 and 1020 final gravity, and I think the tartness from the berries and some oaking will help balance things out well