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No- it probably isn't. I only had to do it a couple times years ago.

I have had success with racking through a sterilized copper scrub pad suspended in the neck of the receiving carboy.

Yes- we've made many gallons so far and do more every year. Fresh and very ripe berries (we have a local farm that has hundreds of bushes), crushed, and use about 4-5 lbs/gal. Sugar to starting SG of 1.090, fermented on the skins to 1.030 or so, end at .990, no backsweeting. I usually add FT...

Just noticed this tomato wine thread. We've made it the last two years- the first year as an experiment and the last one because the first turned out so well. If I were me, I'd only use ripe tomatoes- cherry, full size- whatever- that can be harvested free end of season. We use about 4-5 lbs per...

We use FT Rouge and French Oak M+ cubes. Marquette benefits from both.

I've found that pear wine benefits nicely from oak cubes.

We've been making Ruby Red Aronia for a few years now with excellent results. We get them at a farm right down the road. Very cold hardy. http://www.waysidefarm.com/great_northern_berries/berry_plants/aronia_and_more.php

Way behind here in Central NH. A good 2 weeks.

Yes- there are people in this latitude who have had great success with Verona, but I have none.

After 6 years, I'd choose Frontenac over Marquette- both in the vineyard and winery.

Somehow a sunny day in a field of flowers and bees with good friends who are familiar with the end product makes up for it.

Bahahaha. That certainly has not been my experience. Picked 18 lbs. yesterday.

Forget about the tedious separation of green that comes with plucking the blossoms. No stem pieces however. Our typical yearly batch uses 18 lbs of fresh, totally open blossoms picked on a sunny day to make 18 gallons wine. So- about a pound per gallon. The lemon and orange zest is enough to...

Wine yeast if you want it to finish at 12.5-14% ABV. We use D47. I really don't believe it's necessary to remove the green below the blossom. Our finished wine at 13.8-14% definitely is not bitter- tastes like drinking in a sunny field. We do add white raisins for a little tannin- but never...

Just a few observations on Dandelion Wine: We've made about 75 gallons since 2013 and it remains one of the most requested. We do not remove the green directly below the blossom. We do start the batch immediately after picking, within 4 hours. We boil with lemon and orange peels for 1 hour...

All our vines are still sleeping here in N. Sandwich, NH. Elevation 1300'. Cold and wet spring so far. Picture from this morning.

Next time, start out with an SG of around 1.090. That's our target for raspberry and cranberry wines, so I would think strawberry would be similar.

We use these quite a lot, Have 5 of them for various wines. https://www.tractorsupply.com/tsc/product/rubbermaid-brute-container

Personally, I'd never do pH/TA adjustments after fermentation. Better to nail those and SG down before you ever pitch your yeast. We grow cold hardy grape varieties as well and it's not uncommon to have a pH of 2.8-3.0 must- no matter how long you let them hang on the vines. I have only ever...