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Exactly. Life is all about enzymes, SCOBY, growing, composting, consumption and elimination:) with pH, temperature and bugs thrown in! .. it happens on all levels. Haha.. that’s my very simple theory. Heat, acids , salt, alcohol, oxygen, etc. We have to make certain the correct pieces are in...

It is hard to time it ( especially if they aren’t on your property..) and they ripen at different rates in sun/ shade. They are an odd “berry and yes, slippery feeling with those little hairs. I was desperate for Sumac and used some that seemed to be on the edge of old:} They looked pretty...

It was an intense dry the back of your throat kind..I added a bit of dark black coffee to give it a fuller flavor- more tannins- but the kind I like. - It mellowed nicely after a second ferment with wild grape dregs. A small amount of stems might be a great addition for tannin.?!

Haha- I typically have a bottle of Mystery Wine in my refrigerator.:) Thise leftover portions. Too precious to waste, too lazy to label. ☺️

That looks great. I’ve made 3 different batches of Sumac. Some with added lemon, Orange juice and raisins. One a Melomel. All are quite pleasant. The one that I steeped with stems in hot water( exactly what I read Not to do!) was super tannic.. and a bugger to ferment. I used a cuvée yeast -...

I’d pass on the invitation to walk with the Devil! ;) There are many other non-toxic things to ferment.! 😂

Reading this thread with no idea what Haskaps are?… until I googled. Honey berries! I have had a few bushes for a couple of years. Never knew of “Haskaps”. ! I learn so much from you all.

That sounds wonderful!. Do you grow the figs and use them fresh?. I’ve never seen that many fresh figs. I have used dried figs in a Beet wine that came out heavy like a sweet vermouth. Not the most drinkable- but works for a martini.;)

I know that I love Sage tea. I love the idea of using an ancient recipe and the Honey and Hops with Sage sounds exactly what I’d like!. Thanks again!. I’ll let you know..!

3lbs!!??😱 Thank you for this research @BigDaveK ! I think it might be similar to my Hops wine- not something I’d wish to drink in quantity but mixes well with things..or a shot like a tonic:) Medicinally;) A milder, sweeter version ( or a mead?) seems like a type I might prefer ? (Certainly...

Thank you for this!! It sounds lovely. I was just wondering what to do with all of the hops I have also. 🧡

Addendum: Sage can have a toxicity in certain plant types or higher levels. I would not use massive amounts or drink large amounts - just FYI.. :} in case ya’ll were considering Sage wine!!!

I’ve been contemplating my Sage plant for wine .. I found a few recipes out in internet world.. I wondered if anyone here has tried it as a wine?. ( @BigDaveK ??) Thinking of making it the same as I have done with mint. Wondering do I go sweet or dry/savory?. Straight or blended with a...

Some year I’ll try it again with better corn , perhaps? I love the idea of utilizing it to its fullest and using the cobs. Knotweed makes a great wine- but you do not want it growing in your area! It never goes away. I have a lot available but didn’t harvest as much as I should have this year...

I started to make Corncob wine.. then read a few reviews that said it was “ drinkable” but they would not make it again. My corn was fresh, local corn- but had very little flavor.:/ I was set on making wine and was already into the process.. so I dove into the freezer and found my Knotweed-...

I made some recently- added extra Balm “tea” the day after the initial 6-7 cups of balm -trying to get max flavor. It is very mild. I used black tea for tannin/ depth which helped some. Lots of sugar and 4 lemons.. it was in the dessert wine range. I saved out some extra for a finishing...

So basically, the environment and chemistry are ever changing. Do what you can to replicate, control or stabilize it - or just bottle and drink it.?🤷🏼‍♀️ I’m not a fan of additives, so I use it conservatively. To me, as long as it’s not bad, it’s all good… some better than others.😂 (...

Could you not just cap the carboy and bottle eventually?. Fermentation has stopped. Why keep adding K meta?.

Thanks @BigDaveK ..I just referred back to this thread for a Lemon Balm batch today and looked at your near recipe. I made Lemon Balm Mead two years ago, but decided it didn’t have any flavor ( needed more citrus / citric acid) I had fresh Strawberries and threw them in..not thinking of the...

I don’t have any Sumac patches- but found some along a bike trail and from a few friends. I also made a small batch of combined Sumac and Wild Grapes that were growing near by. Honeysuckle sounds really interesting. Keep us posted on that!