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Yep - and in a 1 gal batch, instead of the 5 gal the original recipe is created for, it ferments like gangbusters. Plus, I get the actual flavor from the fruit wine slurry with a lemon flavor from the lemon juice instead of what I expect is a hint of fruit wine flavor in a larger batch. I've...

I've used blackberry slurry to start a 1 gal Skeeter Pee. Made a delicious wine that has been very popular and requested by my friends. In fact, I have a blackberry fermenting right now, and will put the slurry in the fridge for a week or so - we are going away for the weekend - and start a...

You have received great tips here, but one I can add is to check online before visiting wineries to see if reservations are required. When we visited Napa and Sonoma two years ago, we found that every winery required reservations. We missed out on some we wanted to try as a result of not doing...

I had the same problem with my siphon - worked OK at first when I got it, but then later on began to send bubbles down my siphon hose into my carboy, bottles - I was cringing and furious - why is this thing putting all of this air into my wine?? Pinching the hose at the bend, holding the inner...

I've made fig twice now. The second batch has been in secondary a few weeks now. BOTH developed flowers, the second batch I have on the counter to start fighting the infection hopefully today. Knee surgery is delaying my winemaking, during fruit season. Argh. Tastewise, it's a mellow wine...

I'm a wine snob who won't even politely finish a sample at a tasting if I don't like it. Let's face it - life is short, drink the good stuff. However... Two years ago I saw a recipe on Farmer's Almanac for dandelion wine. A winery I'd visited the previous year made dandelion wine and sold it...

The ratio of fresh to dry herbs is usually 3 tsp fresh to 1 tsp dried, so maybe try that. I've always used fresh flowers - I'd be very interested to know how dried turns out, if when dried it keeps it's nectar flavor or not. I've made mint wine, where I couldn't use it immediately so I dried...

OK, @BigDaveK, I have enough honeysuckle in the freezer for my wine. May put the must together today. Quick question about yours where you put the flowers in for fermentation. You say that it is fruity. I think you were the person who also made daylily wine and it originally came out fruity...

😂 Have fun! Would love to hear your update.

Yes. Same recipe, just different lemon juice.

I don't know if this will be helpful, but Amazon sells an organic lemon juice, Italian Volcano, that I made a Skeeter Pee version with. It turned out incredible. Not Skeeter Pee-ish at all, it has a much more refined taste than the Real Lemon brand I usually use. Here's a link to one of the...

I would suggest you experiment to find your taste preference. I can say, though, that the amount I use in conjunction with the tea to top off gives the wine a beautiful rose bouquet and tastes like you’d expect from its aroma. The honey ties it all together beautifully. When I think about it, I...

Here you go! (I'm awfully excited to be asked to share the recipe!) This is my original recipe. The other rose petal amount was from a tweak I'd made from a 1 1/2 gal batch I'd made last year - opened to that note page in error when I first replied. I hope you love it as much as my family...

About 3 cups petals to 2 cups water. Concentrated flavor with enough water to mostly if not completely top off. If I need more I add some dry white wine to finish - usually about 1/2 cup or less is needed for me. Same for next racking if needed. Last time I made it at my third racking I just...

I make a rose petal wine that is simply outstanding. It's my most requested wine. I use 3 1/2 cups dried, organic, food grade petals and 1 ripe banana. At the second racking I always run short (I make 1 gal batches because I'm little and no way I can wrangle a 5 gal batch) on liquid. It...

Thank you very much for this! Would never have considered orange juice as a compliment, and now I'm intrigued. Will give this a go when the flowers are in bloom!

Thanks for the reply. I may drop some pectic enzyme in this weekend then, even though it had no fruit anything added to it, maybe the flowers have pectin in them? I'll try that before I try sparkoloid. I like to let wines clear naturally, too, but after 9 months it should be clearer. I...

BigDave did you use a clearing agent? I made one last May using Keller's recipe in his book, and it will not clear. Cold crashing did nothing, nor did racking afterwards. I'm afraid a clearing agent will strip some of that delicate flavor, but really don't want to bottle cloudy wine. I used...

When we visited a year and a half ago, we drove to Napa. Most wineries required reservations, so before just going to the valley I recommend going online to see if reservations are still required at those you wish to visit. We skipped the big name wineries that are on store shelves as we can...

I made a daylily wine from fresh, double daylily orange flowers last year. The color is orange - and I mean orange! It's gorgeous! The flavor out of primary was fruity, and cleared beautifully. Now, as I wait a few more months for it to bulk age, the flavor is still fruity but not as much...