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I am planning on freezing whole then pressing. Not sure if that is a good plan or will work but the harvest is small this year because a few overloaded branches broke!

Hey all. I've been looking at my frozen gooseberries and thinking about wine. I made currant wine a few years ago and wasn't happy with the end product. I have a lot more experience now and feel I can make something more palatable with this tart berry but thought I would reach out to see if...

I'm new to testing for TA (started last year). I use .2 mol naOH as well. TA= 75(ml of NaOH)(.2mol) / 15 ml sample of wine 75 (.2) =15 so essentially I add the ml of NaOH in my 10 ml syringe and once the ph is at 8.2 the amount of NaOH added is the TA. I hope I've explained it clearly...

I keep mine around 9 or 10 % abv. I would add more lemons and some water. However others might not agree (@DAWG ). Maybe you are more in limoncello territory though that seems thicker(?) to me.

I agree fully with @balatonwine plus it has the added benefit of needing no or very little water. The problem is finding what you want in the fall or the quantity.

I'm the exterminator in my neighborhood. Just wanted to pass on a story an old neighbor told me. He and his two brothers just immigrated and were amazed by all the wildlife. Their first day hunting they see a small blackish creature that doesn't seem too afraid. They get closer and closer and...

Haskaps are great but you need two different varieties for pollination. Also a bit of work to pick and the birds love them.

Gross! Though this reminds me of an old guy I knew who drank cold coffee out of a mason jar all day long. I didn't know it at the time but he was way ahead of the cold coffee craze.

I don't know how everyone else feels but I think sediment is not a dealbreaker. One of my first fruit wines had big wispy chunks, delicious but a little off putting. I guess if you give a lot away presentation is more important and maybe longer term storage might be more of an issue.

I carbonate a lot. I'm even thinking of putting a white in a keg. One thing you can do to see if your carbonation has progressed enough is to fill a plastic bottle with a cap. It hardens as it carbonates. You can even use a thin plastic water bottle.

Rhubarb is the best! I'm going to "polish" some with my (new to me) buon vino this weekend. I also made a couple of bottles of sparkling with the surplus last racking. Looking forward to trying those later this summer. I'm hoping to polish the rhubarb and my first ever super inky cab with the...

That's a nice looking replacement knob!

I haven't read the article yet, I will. I have read a bit about the qvevri (giant clay amphorae?) they use in Georgia. Fascinating stuff. I would love to try something like that if I could get one or my climate cooperated.

I use a plant heating mat. I bungie it to the outside of my pail. Supposedly it increases the heat around it by 10 degrees. I also grow my seedlings with it. (I have the heating mat plugged into an inkbird temp controller in my fermentation chamber so I can really dial in the temperature.)

Looking good Swedeman!

I've bottle carbed with the monkfruit/erythritol combo from Costco. It carbonated but a little more poorly than usual. I put it down to human error. Maybe I'll give another try and report back.

I'll second the recommendation. I bottle carb the skeeter pee as well which I think improves it.

Hey @cideriswine dumb question probably. but do you use mesh/fabric in the press to hold the pears?

I've only done it once so far but used a garburator. I had to cut some in half. It might also be useful to freeze them as some on this forum have suggested. I didn't have pears this year so will try next year hopefully.

It might be easier to try and make perry (pear cider). But you need to grind them them, press them, maybe more work or beyond the tools you have. Good luck!