Search results

Not really - just the shipping can cost more than the product sometimes.

Is there a USA supplier for Novatwist caps? Everything I found is in UK or Canada.

Thanks, that was very helpful. I have some low growing vines, so layering sounds like a plan. I didn't know you had to remove all the buds from the trunk to the ground on the layered cane. I think I have a few season left in me - I'll give it a go. ;-) There are actually 2 wires above the...

I saw a mention of "cake of yeast" in at least 1 of the "recipes". I thought the boiling of the egg whites and shells was to help it clear, too. Never heard of it being done in the initial steps, tho. The lack of aging struck me, too - some of these were bottled in just a couple weeks...

I grew up in a small town in IL south of Chicago. When I was 10, maybe younger - I tried to make my first batch of wine. I bought a jug of apple cider, swiped a packet of yeast from the baking cabinet, poured it into the jug, twisted the top on good and tight and set it in the field behind my...

I have a single grape vine I planted about 25 years ago. It is a seedless Red Canadice as I recall. Not a wine grape, I know - but I got over 5 gal. of juice from it's grapes in 2017 and the wine I made from it is pretty nice. I have been removing dead wood and cutting it back all along, but...

Well, you could have some fun and shoot the stump full of copper solid slugs. LOL Seriously - couldn't you drill holes and insert copper rods? If you are going the copper route? And btw - where is this mulberry tree? I've been trying to find one so I can make Mulberry Wine! Every one...

Well done, lad. So - you didn't stuff this one up, eh?

I tried to minimize oxidation by placing the cut apples in a bowl with Fruit Fresh & then then freezing - it helped. They didn't oxidize too bad in the freezer. But when I thawed them - they browned up anyway. The ones that didn't oxidize at all were the ones I froze whole. That juice was...

LOL That's my 2013 Ural Tourist. I call her Trece Suerte - Spanish for Lucky 13. My superstitious (Latina) wife was not too pleased I bought a motorcycle made in '13. She thinks I'm tempting Fate. I think not. Here's the 2 co-pilots, ready to ride.

They're not "commercial" black raspberries ~ mine is a patch I've had for 30 years. I did buy the original 6 plants from a nursery. The berries are relatively small & very flavorful. Does that make them wild or domestic? Every one of my wines is from my own fruit, flowers & herbs. The only...

My wife like wine sweeter than I, so I typically have to split the wine when back-sweetening. I would think the final sweetness would also depend on the fruit. Black raspberry needs to be a bit sweeter than I thought to bring out the berry flavor, where the apple can be pretty dry and I like...

Scooter - I agree with the added sweetness bringing out the fruit flavor. My thought was I might be able to attain that desired level of sweetness by adding the stevia after primary fermentation but before the wine had settled and aged. That would allow any organic stevia bits to settle with...

Thanks, good to know. But I wasn't going to back-sweeten, but sort of "mid-sweeten". Might make a difference? Ya never know unless ya try, eh?

In reverse order...... I posted here because pretty much Country Fruit wine is all I make......and because I wasn't sure what other category a Q like this falls in to. Not sure what fruit I'd use, apple or black raspberries is what I have the most of. Maybe rhubarb?? Maybe an herb or flower...

Mike, - that's what I thought,too, but a couple of older posts said it beaks down into a ferment-able form in a couple months. ?? I don't know. As for the calorie count (not that I really give a hoot) - but isn't the sugar mostly consumed in the fermentation? Do the calories from the sugar...

Stevia is one of the plants that I grow and I have a very productive plant that I need to harvest the leaves from. Typically, I dry it, then powder it in a coffee grinder. It keeps for a long, long time when powdered. It can also be made into a liquid sweetener - I have not tried that yet...

So - how was the Tawny Porto?

Very nice! So there you have it - ginger in a bottle! Well done.