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Oh wow. Cool to know. Do you know if her added the peanut powder with primary or later on?

I was wondering about your watermelon wine. Did you keep it ?

I’m intrigued... I may give the oat wine a go when I have a carboy freed up. Since you are an out of the box thinker.. I have been pondering using PB2.. powdered peanut butter in a wine. May need to start a new thread on it rather than keep a conversation going here. But PB and concord .. PB...

Glad it helped.. we have marble bungs on some and caps with screw lids on others. I think I like the screw type lids the best. Cheers !

I do know with fluctuating environmental temps the volume inside the tank can expand and contract so keep an eye on the level of wine in the tank. Especially if you have an airlock that can allow some wine to escape when the volume expands. There is a you tube video showing how to use a latex...

We have a few of VC SS tanks and no we don’t purge the oxygen.

How’s the oat wine coming?

I’m certainly no expert on watermelon wine. My first batch is still aging. I have read that many people have trouble with it and almost pitch it because of the smell/taste. I have also read to let it age and it comes back around. Another point I read was to be sure to use really really good...

I always sanitize everything that contacts my wine. We use star San and for quick easy use I keep it in a spray bottle. Works great. I have sprayed down cheesecloth and hung it up for a couple of minutes then used it to strain with. Cheers !

Following your post. This is interesting. Can’t wait to see the end result. I was wondering about a pumpkin oatmeal wine.

Oh my.

Interesting. Glass is fascinating

What a terrible loss for that family. How sad. From reading the article I wonder if the thief’s destroyed the vines while stealing the grapes.

Lol. Good deal. I can use the help! I didn’t think it would have a long shelf life. Hoping 6-9 months. But idk

Update on wine. For those following this post. We racked off lees yesterday and the wine tastes great even at this young stage. Knock on wood with crossed fingers. Lol. Brigitte

Thanks for the advice! I will put that away for future reference.

I had read that it looses it color. So we added strawberries to it. Mostly for color but it is a nice flavor to round out the watermelon. Just a hint of strawberry.

Here is a picture of a sample I had used to test Specific gravity. We were down to 1.002 and got it transferred to secondary with an airlock. It has a very fruity taste. No sour or spoiled toasted. I believe we have gotten out of the danger zone !

I will try. I tried posting one of the fermentation but it wouldn’t post. I kept getting an error message. ‍♀️

Just shoot me a message when you are ready. [emoji4]