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No, another pic is not necessary. No, don't add sugar yet. The stuff to stop the fermenting is the Campden tablets - 1 per gallon or the Potassium metabisulfite - 1/16 t per gallon. It would be a good idea to add some at this racking (some add it every rack). You can either top up with...

LOL No harm, no foul. Aye - waxing lyrical - best left to the poets, no? I did start a private conversation on this topic with you - check the envelope in the upper right of the page.

I understand the conflict between introducing O2 and trying to drive out the CO2 (degassing). "Splash racking" for instance - supposed to drive out the CO2, but doesn't it introduce O2?? I sometimes rack into a container that I can seal, then shake the hell out of it (or bloody hell, if you...

Looks like it's leaning against the tube a bit - but .990 means all the sugar has been consumed and turned into alcohol. That is what "fermented dry" means - and it's also why you think it needs some sweetening. The yeasties have done their thing! Now it needs time to clear.

Oh, well - if it's on the Internet - it MUST be true. I stand corrected.

I believe it's in the secondary now - major ferment is over and we all anxiously await the clearing. :D

I thought it was 83.5% ........

I have made a Lemongrass-Dandelion wine & mint wine and have the chamomile flowers frozen for a chamomile wine. I grow a number of other not-too-common common herbs - lemon basil, lime basil, lemon balm, anise, etc. as well as mints and dill and parsley and lavender, etc. I like the flower...

Just don't stuff it up by adding too much anise, mate! LOL A little goes a long way with that spice. Are you growing it yourself? Because the leaves and stems also have that licorice taste - not just the seeds. Post the recipe, Shayne - or give us link.

I don't recall "waxing lyrically" - but I'm open for suggestions. Having used it some this year - I can now see some faults and needed corrections. However - we can do this in a private conversation.

There is no age restrictions for minors to drink in WI if you are with a parent who is over 21. You can posses but not consume alcohol at 18-20 - so you can work in a bar and serve drinks before 21.

They still let minors drink in WI as long as a parent is present. They can't serve the minor or sell to a minor, but they can set the drink down in front of the parent and the kid can have his beer. WE'RE #1!!

This is my youngest grand daughter - helping her mom out in the kitchen..............

Well, we already know about the genetic superiority of the ginger gene - but they did get a kick out of the article. The wine is looking good - nice red color......colour.

Typically I do NOT add Campden tablets at the first racking. I will let it ferment to dry, .990-ish - then dose at the second racking. I try to keep the sulfates to a minimum and have not yet had an issue. I've read some folks like to dose it every rack.

Not quite sure what you're looking at - the link should have taken you to a single item. I remembered you are in Canada, (right? ) so maybe the link didn't work right for Amazon, Canada. OK - I just went to Amazon Canada and the link I gave you did NOT bring up the item. Must not be...

YOU SLACKER !!! I'm not sure how the data and rankings were tabulated, but every one of those cities in WI is a college town. I'm sure that factors in. Nearly EVERY town - no matter how small - has at least 1 bar. And having lived in WI for over 30 years now - I find it very believable...

Why not just use the Skeeter Pee recipe?

I try to buy local when I can, but sometimes what I want isn't available. I've never had a bad experience with Amazon. I've gotten a lot of different wine supplies there. I don't order enough to make the Prime membership worth the $$$, tho. Although - sometimes I sign up for it - get the...