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We had a bad ice storm, lots of ice with heavy wet snow on top, so unfortunately for me, our thanksgiving was canceled. So I had a glass of wine and a big plate of nachos. Sorry, no pics of the wine or nachos.

I hope that you didn't pour out the rest of the sediment, next time pour it into bottles or jars, and put it in the fridge. You'll be surprised just how much more wine there is in it after it settles. Dale.

Like Arnie said, tart pie cherries rank way up with me, I'm drinking a tart pie cherry/apple blend right now, I think they're almost made for each other. Another that I'm quite fond of is a European blue plum/ niagara grape blend. I also like elderberry/concord, and strawberry/rhubarb. Dale.

I've been giving your question a lot of thought since yesterday, and i think if you put the bottle in a brown paper sack first, and then drank the whole bottle you should be pretty safe from contamination.:h

You could try one of the Island mist kits, they're low abv, ferment fast, and don't take a lot of aging, also you could try Skeeter Pee, or Dragon Blood, those are really fast drinkers also. Dale.

That would be Inbev, the Belgian company that bought out Budweiser, They're an absolutely huge company, that is trying to dominate the world market. Home brew, and Micro brews only for me. I have no desire to help feed the monster. Dale.

I've done a couple batches that way when I didn't have any nutrient or energizer. But then I don't add all of the lemon up front, I use 1 32oz. bottle at the start, then another when it's dry and I rack to secondary. I certainly wouldn't be afraid to try it if you didn't want to make a special...

Do you have any banana's on hand? If you do slice one or two up and simmer in a small amount of water, cool, then add this to your fruit bag, banana's are excellent yeast food, and you won't really taste them. You could also use some raisins if you happen to have them. Dale.

If you're planning to bulk age it in the carboys, use one crushed tabled per gallon every three months, if you're going to bottle and age, use the one per gallon ratio before you bottle, and then forget it. Dale.

Wineforfun, I always use enzyme at start. and add bentonite on the third day of ferment, and have always had excellent results with clearing, I have 15 gal. that i started in late Sept. and it's already totally clear. Dale.

Thank you so much for the info, I'm going to try really hard to grow blueberries in NE Nebraska, I worked quite a bit of peat into the soil before I planted them, I also top dressed with soil sulfur, and gave them a dose of blueberry fertilizer. I was planning on waiting until spring before I...

Just out of curiosity, does any one have any experience with honey berries ( haskap) I'm really fond of blueberries, and I planted 5 plants this fall, but I have really alkaline soil, 8.5 ph and higher and don't think that I'll ever be be very successful with them. Honey berries are supposed to...

Wine for fun, this next fall, please call me, two weeks ago I ground and pressed 50 gallons of apple juice, and 10 gallons of pear juice. 15 gallons of apple wine, and 5 gallons of pear, all from free fruit from local trees. You're not that far from me, so you're more than welcome to come and...

All is good, and you are just worrying too much! You just had a fast ferment, all is well. Dale.

Go really light on the extract, make several small test samples with varying amounts of extract to start, and start tasting, most of the extracts that I have tried are really synthetic tasting and I've found that it doesn't take very much to ruin a batch of wine. Dale.

Pears are really light in flavor, so I always use straight pear juice, ferment, then back sweeten with freeze concentrated pear juice. I absolutely love pear wine, but like apple it takes a little kicking up, so use absolutely no water. Dale.

I have got to thank you for the advice on the cooling rack! I used to use a hair pick, but I used your idea this last Sunday on 30 lbs. of berries and was really impressed with how easy and fast it was! Dale.

I know that you have given up on the fast ferment, but have you considered doing your primary in a bucket, and then transfering at about 1.010 or 1.020 into the fast ferment. you would still have some co2 formation to protect the wine, and then you could then finish it in the fast ferment. Just...

I believe he's calling for 6 pints of water. Dale.

Thanks Arne, I just may do that, I was kind of interested in black currants as well, plus there's a black currant / gooseberry cross that looks good also. Know anyone that has experience with blueberries here in Nebraska? Plus I have to try some blackberries. Endless possibilities. Dale.