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@winemaker81 Thanks for the response. Question: All the kits I look at say "ready to bottle in 4 weeks". I'm assuming it's OK still still age those in the carboy for months before bottling. After working with my first batch of wine and it's in the 4th month after 3 rankings and still a lot...

Thank you....that's a great idea. I actually have a jug that I think would work very well. All I would need is another air lock. I then could use that when I need to top off the carboy after racking. Thanks for the input.

OK, so let ask this. The little research I've done, has these kits for a 6 gallon batch. During the process, you add a certain amount of water. I only have a 5 gallon carboy. So, couldn't I just leave one gallon of the water out and have a more concentrated batch...which would be better...

OK....my first wine I'm making is a rhubarb wine and I think it's coming along very well. I plan on bottling in November. So, I've been thinking about what I should make next. I have enough rhubarb in the freezer to make another batch, but I'm not convinced my wife is going to like it. So...

Sorry for the double post but I don't see how to delete it. Mods, please feel free to delete this one. Thanks and have a fabulous day.

I found out a friend of mine has been making wine for years. So, naturally we talk a lot about it. Very surprised that I’m aging my wine in the carboy. I guess he ages his in the bottle. is there any benefit of doing that? I’m looking at the amount of lees I’ve racked off of and can’t imagine...

Thanks for the input and I was hoping that would be the case with the taste. I do plan on back sweetening right before bottling.

Ok, racked my wine again as planned three weeks after last time. .996 SG 3.39 PH 13.04 ABV Very nice pale rhubarb color. clearing very nice. Nice fruity flavor....except one thing. It seems to have a part of its flavor as somewhat of more of an alcohol flavor than your typical wine. My wife...

I would need to buy them now and freeze them till maybe December. Do you see a problem with that? I wanted to get to your 20-25 lbs of rhubarb, but only got to 15 lbs and then three weeks of 30 mile per hour winds destroyed the rest of my crop. I'm trying to figure out something good to maybe...

I'm trying to come up with something unique for my next batch of rhubarb wine. This morning, I got to thinking about using bing cherries. Has anyone tried it? It would give it a unique flavor and add color....I would think anyway. Thoughts?

Yeah, I've looked at some of these sites and I think I can use. One problem I was running into though is that I'm wanting a certain font that I can't seem to find on any of them. Oh well...it's not that big of deal. I'm sure it's just easier to design and order them from the sites and it's...

I know there's sites you can use that help you design labels and then order them from the site. Is there a commonly used program that you use if you want to design and print your own? Word? Excel? Paint??? Thanks,

Hello, I've contemplated at some point using wild plums in my rhubarb wine. I see below there's a plum wine thread, but I think that's more about domesticated plums. I have tons of wild plums around me. I would like to make a gallon of it this summer to see if it is even worth messing with...

That was my thought. There is no way I'm going to mess with this wine 8+ times. At most, I guess I might rack it again in three months, once one week before bottling and then bottling. That will probably be sometime in late October or November. So, I guess I could see me adding more meta...

Just for clarification on what you are saying here. If I've added meta three times, I've added 75 ppm. The max you would ever do is add meta 8 times (8 x 25 = 200). Correct?

So, since I've added it three times in less than two months, I should be fine. Going forward, if I check the SG and taste it in a couple months, I should add some when I open it.

When you say the bolded. Do you literally mean every time you take the airlock off no matter for what or for how short of time? I have only added at the beginning then when I racked it.

OK, basically 9 weeks into my rhubarb wine. Racked it twice. The last time was two weeks ago. I'm surprised that stuff (Lees??) are still settling out. But, I'm guessing that means it's clarifying even more. Color still looks great. So, questions: a) If the specific gravity isn't...

I do like your ideas for adding color. I’m sure they add some flavor too. The crab apple surprises me just because of the flavor. This batch has actually 10 lbs of rhubard, 2 mix of strawberry, raspberry and blueberry. It’s basically what I could find in the grocery store that day. I already...

Is there a way to calculate the TA if I know the PH? and, would wild plum be good?