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If only I had the room.

I used 5-6 gallons of water to swell an oak barrel. Now I’m wondering if and what I could use it for. I thought it would be great for a kit or some wine but I don’t have anything on the books planned to make and I’m not sure how long it’ll last before spoiling. Any ideas to preserve it or use...

I wish I could say for sure but I got 20L of Raspberry juice from about two coolers worth of berries frozen in sour cream and yogurt type containers. Time to revisit that wine and see how it’s doing.

I planted mine inside around April 24. No sign of growth yet. Might have to try them again next year.

It’s been at least three weeks and my ground cherries haven’t come up yet. I’m starting to think that they won’t.

I started mine late about two weeks ago and they haven't poked out yet. Looking forward to trying them so hopefully they grow.

Welcome neighbor!

You could also take that to the point of why are you paying for a yard and taxes on it when you could live in a smaller place and not have a yard. The space for starting plants is only temporary so it can be crowded for a month or two. No big deal. Depends if you enjoy it. Home grown is...

Would it be possible to just hold the grapes under the juice with a mesh bag and/or weights and then airlock the tank?

Does the fermentation itself not produce enough CO2?

You can get used ones really cheap. I’ve seen them for less than $50. Lots of guys here get them to put used oil in. Just have to make sure you know what was in them. I imaging you could cut a larger hole without having the tank collapse. If you cut the whole top off you might have to support...

If it’s for personal use you can often get those IBC totes pretty cheaply.

I recently heard about pressure fermentation for beer. Would this be beneficial for wine? Has anyone tried it?

This is my first year starting plants early indoors. No grow light yet but it would cost a lot to buy all the plants. I spent way more last year just for some tomatoes. This year I will have a full garden. Depending on the weather I should be able to transfer them outside in 2-4 weeks.

The wine is now down to 1.051 and the yeast has slowed considerably. My target to fortify was 1.049-1.051 so I will likely rack and do this today. So far the only minor downside is it won't fit in one carboy but I have smaller carboys and jugs so no big deal.

I ended up getting 20.85 lbs of gooseberries and 17.86 lbs Saskatoon berries. Two bags of the 20 or so ended up being blueberries but that shouldn’t matter too much. From searching it looks like using 6 lbs per gallon of Saskatoons is recommended but not less than 5 and 8 was too much. So that...

I have been considering making dragon blood and skeeter pee.

Interesting could be a good starting base for a port. I found an article that suggested using a blend for a port. It has a couple suggestions Luscious Port Wine - WineMakerMag.com Syrah, Merlot and perhaps a little Alicante Bouschet. Blending ratios depend on taste; a typical ratio for these...

Ok I’m curious now about the Zinfandel having higher Brix. I looked at my liquor store and the Zinfandels there are all 14.5% alcohol or less. Are they picking early or blending or what am I missing?

I've found two places that brings in grapes but one is up for sale. The other place is a produce importer. I meant for the specialty yeast that protects the must and allows for sulfite reduction.