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A fitting end to the saga. Good to hear none went to waste.

Wow - that's some damage. I typically don't get Japanese beetles up here - but flea beetles have skeleton-ized the leaves some years. Nothing to the extent you have and they are pretty easy to control. Following and wishing you the best.

Excellent - must have cleared on it's own OK? Let's see it in the bottle. What's the label look like?

My apologies - I missed your previous subtle request. Point taken. Unfortunately, I don't seem to be able to actually delete a post. So I did the next best thing.

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This is the funniest one I've seen. - edited for G rated content -

???? What did I miss?

I made this kit last year- everybody who has tired it seems to love it. I'll probably make it every year now.

LOL - I didn't want to mention the calibration part just yet............ I had a wolf when I lived in Idaho - mostly jet black with cream socks. Great animal, great with my kids. I'll have to see if I can kind a pic - that was in the pre-digital era. As for the assistance - plenty of folks...

This doc. may help. Info I've gathered from here and there on acidity and increasing and decreasing ph. I also use calcium carbonate to lower ph (reduce acidity). Best if used to balance the must BEFORE fermentation, but can be used after. Start w/ 1/2 t per gallon - stir it into a cup or 2...

Indeed. And actually - the folks helping and explaining things to her - also helped me understand and clarify things in my mind. Never stop being a student - we all have more to learn.

Keith it is then. And I generally just go by Red - the wildhair relates more to my inclination to pursue ideas beyond the realm of common sense. Occasionally.

https://www.winemakingtalk.com/threads/making-a-fpac.44497/ Making an F-pac - tons and tons of info - Thanks Joe!

Wow - you're as full of BS as I am! Ahahahahaha

Very nice. Huh - I think my labels are like my posts - I try to cram too much in there......... LOL

Guilty as charged - I did use the Mr. Mead moniker. In my defense - it was a a show of respect. Perhaps I could have said Mr. Maker1? But seemed a little too...... "deity like" for my comfort. LOL Confirm that cinnamon sticks will hold up, but you don't need many. I add 2 to a 3 gal...

Not to worry - I have no designs on another man's wife. 1 woman is trouble enough, I always say. Especially if that woman is a Latina...............or perhaps a ginger Scot. Maybe the love of Rhubarb is in the Scot genetic code? She'd likely love a tipple of rhubarb wine to wash down that...

Yep, once you get started and a good grasp on the basics - it sort of gets rolling on it's own. Similar to Mr. Mead - I've got about 10 wines in various stages of clearing and bulk aging right now. Small batches all, but lots of variety. A couple months and I should be bottling.

It's your wine now - add what you want! I make a big batch of apple wine, I put a couple cinnamon sticks in 1 carboy ('cuz I like cinnamon & apple) none in the other - 'cuz my wife doesn't. Go ahead - experiment. I don't add k-meta every rack - that's why the first & 3rd rack - only because I...

I add the "campden stuff" usually at the time of the first racking, (now) then the 3rd, then again JUST before bottling. If you just use 1 tablet per gallon, crush it up then add about a cup of the wine to it, stir it until it's dissolved - you can pour it into the wine no problem. Give it a...