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I never read about the death sentence but I recall in the Duoro Valley in the late 1900's they ripped out all elderberry plants. Yeah, Port is serious business.

95% my own. Store bought still on shelf is mostly port. Walked down the wine aisle for the first time in a year or two and everything is up at least 5 bucks a bottle. Even the bottom shelf brands that aren't as good as two-buck-chuck are $4.99. Crazy.

Look again. Page 107, 147, 226-227, 315-316.

I'm not surprised by the lack of color. The carotonoids don't survive fermentation, unfortunately, so whatever vegetable has it you can kiss that color goodbye. Interestingly, though, my wines from sweeter peppers are pale yellow while the hot peppers are rose'. I really liked my tomato wine...

You're welcome! I think most of us are "semi-newbies" here. I know I am. There's always something to learn. And what a great hobby - learn and drink!😄

Oh gosh - I carried a pager at one time. It was never good when it went off.😂 @Merfenter I like dried elderberries! As I recall a dedicated wine needs 4ish oz. to a gallon and I've also added 2+ oz to other wines like blackberry and wild grape. Never tried it just for color but I'm sure it...

Above I said... Well, I WAS WRONG! Bottled today. Over time I'm finding my pepper wines dramatically change. Those made with fresh peppers become incredibly complex. Depending on the ratios of the different capsaicins, some get hotter, some get spicier. This one is wonderfully spicy, not hot...

Cherry_Guy!

Breaks my heart to admit I haven't done cherry so far. Haven't found decent fruit yet. Maybe this year? @Vinegar, 5 lbs for 6 gallons? No. One gallon, yes. In case you haven't seen it, Jack Keller has a bunch of recipes. His collection is a good starting point but keep in mind many of us here...

As far as 1 gallon jugs, mine are made by 3 maybe 4 different manufacturers. Very slight differences. I noticed the Made in USA never has stopper creep, one brand is hit or miss, another absolutely hates stoppers and I have to use tape.

Might be fermenting, might be off gassing. You'll find out with your next SG. Yeah, from scratch is fun!

It was long thought that there are more male psychopaths than female psychopaths and the accepted ratio was 6:1. New research puts the ratio at 1.2:1, almost equal. I'm not surprised. Oops, I better delete that.😂 https://neurosciencenews.com/female-psychopathy-psychology-25669/

Welcome to WMT! Spent many vacations at Cape Cod in the 80's. Lots of chowda and I haven't had a 5+ lb lobster since then.

Elderberry, oh yeah! Dark dark color! More of a purple-y grape color. After that I'd say hibiscus, deep scarlet or burgundy color. It takes 2 oz dry flowers to make a wonderful dedicated wine. And I've used .25 and .5 oz mainly for color.

Great! With an eye for color and some practice you should be able to estimate the pH within .20. Ferments can be fast and they can be slow. 6.5 days isn't unreasonably fast. 7ish is my average but I've had 3 day and 10 day. The 3 day scared me! 😆 At .992 your blueberry may crawl a bit lower...

And I'd swear there's a vindictive intelligence involved - pull some berries from a cane and another cane grabs you from behind. Hmmmm.....🤔 Amasake is in the lineup. And I'm having a hard time finding yak milk for kumis.

I'll hop in too! Welcome to WMT!

Welcome to WMT! It's THE place to be!

Sorry, no recipe, just my two cents.... My catnip wine (dried from the garden) used the equivalent of 36 teabags for 1 gallon. I wanted a strong tea to start and I was very happy with the result. I assume you're referring to tea made from camellia sinenesis where green, black, and oolong come...

For the first month after getting my meter I used both the strips and meter for comparison. I was surprised how well the strips worked! I suggest you monitor SG daily and not commit to a specified time. Some ferments are fast, some slow.